Pork Tenderloin With Apples

Seared first; then spread with mustard; 15 minutes at 450, 10 on the other side

Very similar to the way that I like to cook chops. Roast in the oven with apples and caramelized onions. Remove from the oven and deglaze the pan with cider or stock or cream. Platter the meat, apples and onions. Warm a little apple brandy or calvados and flambé the dish at the table. Very dramatic and the flame provides additional caramel flavor.

Based on reviews, I modified the recipe. I browned the pork on the stovetop, and roasted it at 375 for 15 minutes. It was perfect. Then sauteed the apples with red onion and cabbage. I didn't add the additional Dijon, but I made a sauce from chicken stock, Dijon, and cream. It was spectacular.

Maybe the meat should have been seared before slathering with mustard and roasting. Tasted good, but the grey/green tenderloins looked unappetizing. I used a meat thermometer and cooked to 145 degrees which produced juicy, warm and light pink interiors.

This was a fantastic meal! Easy to whip up and surprisingly delicious. I’ll admit I was nervous starting out — apples and cream, on pork? But it was a hit! The tenderloins needed a bit longer in our gas oven than called for. Just check with a meat thermometer to make sure everything is up to temp.

Yummy. Need to kick up the flavor on the sauce next time but it was really good just a little understated. Its not salt needed but maybe more tang and stronger mustard maybe. Still good will make again especially since its about the easiest quickest delicious savory main dish and side you can possibly make.

So tasty! I took everyone's advice and set the oven to 450. To prep the pork I added powdered galangal to the mustard, salt and pepper. After 10 minutes per side it was not done and the apples weren't dissolved. I turned it over again and added a mixture of milk, flour, mustard, and cardamom to the apples and the roast. After ten more minutes in the oven it was perfect. The pork was delicious and the apple mixture gave it a great accompaniment.

Scrumptious! Loved the easy combination of the roast apples. Roasting it quickly at the high temp yielded a juicy tenderloin. I made a maple-mustard-garlic-cornstarch sauce that’s a family favorite to serve poured over the pork slices and added a little of that to the apples. Skipped the cream. The pork was juicy, apples soft and warm and flavorful cooked in the pork juices. Served w green beans.

I decided to riff on this after reading the comments, making half for two. Browned tenderloin in cast iron skillet, spread with country Dijon mustard. Added a large wedged Granny Smith apple, oil and lemon juice and a few sage leaves and tossed. Put in 400 degree oven with roasting butternut squash. When pork registered 140, took out to rest, added some chopped frilly cabbage leaves and a little apple cider and roasted a little longer. Should have put cabbage in sooner, didn’t want mushy apples

Continued comment—this turned out quite well the way I made it. But my apples were softer than I wanted, and I could see where the recipe was going with that. If I peeled the apples (I didn’t) the cream sauce would be nice. I think I want to try this again as written, except will brown the pork first. I usually do a recipe as written the first time, but wasn’t sure this time based on comments.

This was quite good but my apples didn't dissolve. I had no Granny Smith so I used some Ruby Frost which I assumed would be softer and maybe juicier. Maybe they're harder but they didn't turn to mush. It was still good, we just had a creamy apple condiment instead of a sauce. I think it could have been a touch wetter. Maybe bit of broth in the pan at the end next time.

Definitely going in the right direction, but the details are all wrong. As others have already said, the pork ends up overcooked & the sauce is way too little. It can be fixed by adding the pork after the apples have already cooked for 10 min and adding 2-3x the cream or adding some sour cream, etc. The "mustard to taste" is a lot, too... Nice overall flavors, just needs tweaking.

This was not a good recipe... for me the pork came out a little underdone. Lot's of commenters said they seared the pork first - we should have done that but decided to follow the original recipe. Also the source was not good... let's face it; apples, mustard and cream really don't go together.

So family-friendly and easy...I have a pickier 6-year-old and slightly-less-picky 9-year old. This is a dish we all can happily enjoy together. You can easily add a couple of extra apples, which the kids love. I like to think of this all as an evolved pork chops and applesauce of my youth!