Pork Tenderloin with Apples and Cider Vinegar Recipe

(35 ratings)

Pork Tenderloin with Apples and Cider Vinegar recipe-recipe ideas-new recipes-woman and home
Preparation Time15 mins
Cooking Time15 mins
Total Time30 mins
Nutrition Per PortionRDA
Calories452 Kcal23%
Fat33 g47%
Saturated Fat19 g95%


  1. Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Season the tenderloin all over, heat the oil in a large frying pan then brown the meat all over. Put it in a shallow roasting tin and place in the oven for 15 minutes while you make the sauce.

  2. In the same pan (if it has burnt, wash it first), melt the butter and add the sugar, keeping the heat lowish until the sugar has melted. Stir frequently. Now add the apples, lemon juice, vinegar and stock over a medium heat. Turn down the heat and add the cream; taste for seasoning.

  3. Let the pork rest for a few minutes before cutting into thick slices. Arrange on a plate and pour over the sauce

  4. Serve with buttery tagliatelle and peas.


  • 1 free-range British pork tenderloin (around 425g/15oz)
  • little oil, for frying
  • 75g (3oz) butter
  • 2tbsp caster sugar
  • 3 Braeburn apples, cut into wedges
  • juice ½ lemon
  • 3tbsp cider vinegar
  • 100ml (4fl oz) vegetable or chicken stock
  • 6tbsp double cream
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.