Pork Tenderloin in White Wine Sauce with Roasted Apples

Cooking for a Crowd, Recipes, Worknight Dinners


I know, I know. I usually post my worknight dinner recipes on Sundays. But, as far as I know, people eat dinner on Monday – Thursday also, so this post is hardly inappropriate. It’s also the perfect time of year for pork tenderloin recipes. Win-win.

Ironically, this seems like the kind of meal you’d make for a Saturday night dinner party or on a Sunday when you have all day to meander around the kitchen.

I actually made this on a Tuesday night, certain that the pork tenderloin I’d bought on Sunday would go bad if I didn’t cook it already.

For all the cooking I do, I’m no expert at cooking meat or poultry based dishes. Yes, I can show off when it comes to boneless skinless chicken breasts but that’s hardly a sign of a gourmet chef.

I had two pork tenderloin recipes, one from Simply Recipes and one from Martha Stewart. I liked Martha’s dijon-wine sauce but preferred Elise’s preparation method.

And apples.

What’s the point of making pork tenderloin in November if you aren’t going to throw in a handful of apples?

Pork Tenderloin in White Wine Mustard Sauce with Roasted Apples
Recipe type: Worknight Dinners, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 pork tenderloin (about 1 pound)
  • ½ cup dry white wine
  • ½ cup water
  • 2 tablespoons Dijon mustard
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 medium-sized apple, peeled, cored and sliced
  1. Preheat the oven to 450 degrees F. Whisk together wine, water and mustard. Season pork tenderloin with salt and pepper.
  2. Place the oil in a skillet over medium-high heat and sear the tenderloin well for about 10 minutes, turning meat over as it browns.
  3. Remove the meat from the skillet and place it in an oven-proof casserole or baking dish. Add the apples and the mustard-white wine sauce.
  4. Roast tenderloin, spooning sauce over meat about halfway through, until an instant-read thermometer inserted into the thickest part of the meat registers about 145 degrees F (approximately 15 minutes). Let pork rest 10 minutes before slicing. Top with apples and drizzle with sauce.
  5. \

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  • Reply
    Olga @ MangoTomato
    October 9, 2012 at 3:25 pm

    I feel the exact same way about my skills with cooking meat! This recipe looks excellent and easy to prepare. Pork tenderloin is actually one of my favorite pork cuts.

  • Reply
    January 21, 2011 at 9:53 pm

    Any suggestions for preparing a whole boneless pork loin for a small dinner party?

  • Reply
    December 14, 2010 at 5:38 pm

    Tried this tonight! So tender and yummy. Super quick too! Thanks!

  • Reply
    November 24, 2009 at 9:44 am

    Yum. Looks great!

  • Reply
    November 23, 2009 at 10:42 pm

    I love simply recipes! I just made a Shepherd’s pie with one of her recipes and it was delicious.
    This pork recipe is just on time to impress the family at Thanksgiving 🙂

  • Reply
    November 23, 2009 at 5:52 pm

    I completely agree about the apples! Pork and apples work so well together. Dijon-wine sauce sounds really good. I made a recipe for pork chops with leeks and mustard sauce a while ago – love the mustard flavor with the pork.

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