Everyone needs a tried-and-true recipe for a meal to serve to company, bring to a family with a newborn baby, or just make for Sunday dinner, knowing that it will be enjoyed by all (who eat meat). This Apple-Mushroom Pork Tenderloin never fails to impress. The first time I made it for my parents, Mom declared it her favorite pork and asked me for the recipe. She’s been making it ever since, and there’s no greater compliment, as far as I’m concerned.
In case you’re wondering why you don’t see apple slices in the photo, there are none. The apple flavor comes from apple juice concentrate. Here’s how it all comes together: Pork tenderloin is sliced into medallions and then pounded to even further tenderness. (Loosely covering the meat with a sheet of plastic wrap before pounding will prevent a mess.) This is the meat mallet I use; if you don’t have one of these, a heavy pan would work.
The medallions are then coated with seasoned flour and browned in olive oil. The partially cooked pork is removed so that the sliced mushrooms can be sautéed with garlic in melted butter. (Mushroom haters shouldn’t be fazed, though, because it’s easy enough to avoid taking some in a serving.)
After a few minutes, the apple juice concentrate gets stirred into the pan with the mushrooms, the pork is added back, and everything simmers together while covered. The flour from the meat helps thicken the juice, which gets reduced as it cooks. The resulting sauce is slightly fruity with a hint of sweetness and a garlicky accent. The meat is oh-so-tender, and pairs nicely with the golden, glazed mushrooms. I usually serve Apple-Mushroom Pork Tenderloin over orzo or risotto, but buttered rice, polenta or mashed potatoes would work well too.
This has been my go-to pork tenderloin recipe for years. It makes a lot of food, but people will take second or third helpings, and leftovers are even better the next day. I’m happy to share this with you (and look forward to having a nicely formatted, new printout to replace my old, splattered, note-covered recipe!)
Recipe Source: Adapted from a recipe I printed 14 years ago from an online forum. Original source unknown.