This pork tenderloin with apples, fennel, and leeks is an easy autumnal dinner you’ll want to have on repeat this season.
Apples add a pleasantly sweet tartness to this autumnal pork tenderloin recipe.
Nothing is better than a comforting meal that comes together in one skillet. This pork tenderloin with apples is just that. It’s a lightly sweet, savory pork recipe that doesn’t require much effort. If you’re going apple picking this season, you need to queue up this recipe to make! While I used Granny Smith apples, I’ve also made this recipe with sweeter red apples, and it’s just as delicious.
What you need
I love this recipe because you don’t need many ingredients.
- Pork tenderloin: I used pork tenderloin because they cook quickly, but you can make this with pork chops, chicken breasts, or bone-in, skin-on chicken thighs. You need to adjust the cooking time to accommodate whatever protein you use.
- Sauce: I make a simple sauce chicken broth, maple syrup, and Dijon mustard. This is similar to my very popular Pork Chops with Pears recipe!
- Aromatics: I sauté leeks, fennel, garlic, and a diced Granny Smith apple as the aromatic base for the pork tenderloin. They work beautifully together!
- Sweet vermouth: This is optional, but I love the sweet, savory flavor sweet vermouth brings to the dish. You can also use white wine, sherry, or Shaoxing wine.
How to make it
- Step 1: Prepare your ingredients. Pat the pork tenderloin dry and season it with salt and pepper. Whisk together the sauce ingredients and set them aside. Slice the leek and fennel, small-dice the apple, and mince the garlic.
- Step 2: Sear the pork tenderloin. Heat olive oil in a large, ovenproof skillet over medium-high heat. Add the tenderloin and cook without moving for 2 to 3 minutes. Flip and cook for 2 to 3 minutes until browned on the other side. Transfer to a plate.
- Step 3: Begin sautéing the aromatics in layers. Start with the leeks and fennel, then add garlic, and then add the apples. Deglaze the skillet with sweet vermouth or white wine.
- Step 4: Bake the pork. Add the prepared sauce to the skillet and bring to a boil. Place the pork tenderloin on top and bake at 400ºF for 12 to 15 minutes or until the tenderloin reaches your desired internal temperature. I recommend 135ºF.
- Step 5: Rest the pork. Remove the pork tenderloin from the oven and transfer to a cutting board. Rest for 5 minutes before slicing.
How to serve this pork tenderloin with apples
I slice the pork tenderloin into medallions and arrange the sliced tenderloin on a serving platter. From there, I spoon the sautéed apples, fennel, and leeks around the tenderloin. It makes for such a beautiful presentation!
What to serve with this pork tenderloin
I served it with a simple wild rice pilaf made with cranberries and almonds. Below are a few additional ideas for what to serve alongside this delicious fall dish!
- Sweet potato purée: This sweet potato purée recipe would be fantastic with the sweet, savory pork tenderloin.
- Butternut squash rice pilaf: Rice pilaf is so delicious with this, and my Butternut Squash Rice Pilaf recipe would add another layer of autumnal yumminess.
- Brussels sprouts: My Brussels Sprouts with Pecans recipe would be a delicious addition to the pork tenderloin.
- Mashed potatoes: Mashed potatoes are always a good choice, and these Saffron Mashed Potatoes would work beautifully with this dish!
Community-tested and community-approved. Here’s what Tasters are saying about this recipe.
“This dish really delivered on flavor!
The sweetness from the apple really balances the pork. My house smelled incredible when I made the sauce. The Dijon and the maple syrup were a perfect pair!! I served this dish with mashed potatoes, and my family devoured it. I wouldn’t change a thing.
–Macie S., Independent Recipe Tester
To join my recipe-testing program, sign up here.
Pork Tenderloin with Apples
This pork tenderloin with apples, fennel, and leeks is an easy autumnal dinner you'll want to have on repeat this season.
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Servings: 4
Calories: 258kcal
Ingredients
- 1 cup chicken broth
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 1 pound pork tenderloin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil (plus more if needed)
- 1 leek (white and light green part only; trimmed, scrubbed, and thinly sliced crosswise)
- 1 fennel bulb (trimmed, cored, and thinly sliced; a few fennel fronds reserved for garnish)
- 1 Granny Smith apple (cored and diced into ½-inch cubes)
- 3 cloves garlic (peeled and minced)
- ¼ cup sweet vermouth or white wine (optional)
- Salt and pepper to taste
Instructions
Make the sauce:
- Whisk together the chicken broth, maple syrup, and Dijon mustard. Set aside.
Brown the pork:
- Preheat the oven to 400ºF.
- Pat the pork tenderloin dry. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Use your hands to ensure the pork is evenly coated with salt and pepper.
- Heat 1 tablespoon of extra virgin olive oil in a large, oven-proof skillet over medium-high heat. Add the pork tenderloin and cook without moving for 2 to 3 minutes. Flip and cook for 2 to 3 minutes until browned on both sides. Transfer to a plate.
Sauté the aromatics:
- If needed, add 1 teaspoon of extra virgin olive oil to the skillet and turn the heat to medium. Add the sliced leek and fennel and cook for 3 to 5 minutes until they soften. Season lightly with salt.
- Add the minced garlic and diced apple. Sauté for 2 to 3 minutes.
Deglaze the skillet:
- If using, add the sweet vermouth or white wine to the skillet. Bring to a boil and simmer for 2 to 3 minutes.
- Add the prepared sauce and bring to a boil for 1 minute. Turn off the heat.
Bake the pork:
- Place the pork tenderloin on top. Transfer to the oven for 12 to 15 minutes or until the pork reaches your desired internal temperature. I recommend cooking the pork to 135ºF.
Rest the pork:
- Remove the skillet from the oven. Transfer the pork to a cutting board and tent with foil.
- Taste the leeks and apples in the skillet and add more salt and pepper if needed.
To serve:
- Slice the pork tenderloin into medallions. Arrange them on a serving platter and spoon the leeks, fennel, and apples around them. Garnish with reserved fennel fronds. Serve with rice pilaf, mashed potatoes, roasted squash, or sautéed vegetables. Enjoy!
Nutrition
Calories: 258kcal | Carbohydrates: 18g | Protein: 26g | Fat: 8g | Sodium: 709mg | Fiber: 3g | Sugar: 10g | Vitamin C: 12mg
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