French · Dinner

Pork tenderloin with apples and cider

Name: Pork tenderloin with apples and cider
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 pork tenderloins, 1 to 1 1/4 pounds each, silver skin removed; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon black pepper; 2 tablespoons Dijon mustard, divided; 1 tablespoon extra-virgin olive oil; 2 tablespoons unsalted butter, divided; 1 large yellow onion, cut in 1/2-inch wedges; 2 firm sweet-tart apples, cored and cut in 8 wedges each; 1 teaspoon chopped fresh thyme, plus 4 sprigs; 1 cup unfiltered apple cider; 1/2 cup low-sodium chicken stock; 1 tablespoon apple cider vinegar; 1 teaspoon cornstarch; 1 tablespoon chopped flat-leaf parsley

Mustard-rubbed pork tenderloin roasted with caramelized apples and onions, then served with a savory cider-thyme pan sauce.

About 1 hr 5 minTotal

About 55 minActive

$$$Cost

AdvancedDifficulty

Makes 6 servings

Equipment

Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Best large covered skillet
All-Clad D3 12-Inch Fry Pan with Lid · 41126
View at Amazon
Another workable path: Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the twelve-inch footprint, fitted lid, tri-ply heat distribution, 600°F oven and broiler rating, current model 41126 and UPC, ownership burden, and exact Amazon identity. Kwilt has not cooked with this pan.
All-Clad D3 12-Inch Fry Pan with Lid · 41126: Its twelve-inch cooking surface gives rice, shrimp, meat, and vegetables room to cook evenly, while the fitted lid and 600°F oven rating cover both the lidded stovetop method and the shepherd's-pie oven finish. Trade-off: It is a premium-priced pan, food can stick without sound preheating and fat control, and the long handle plus lid need more storage room than a basic skillet.
Another workable path: Use another oven-safe 12-inch skillet with a well-fitting lid; if the handle has a lower heat limit, transfer oven-finished food to a suitable baking dish.
Sources
All-Clad model 41126 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

2 pork tenderloins, 1 to 1 1/4 pounds each, silver skin removed
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
2 tablespoons Dijon mustard, divided
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter, divided
1 large yellow onion, cut in 1/2-inch wedges
2 firm sweet-tart apples, cored and cut in 8 wedges each
1 teaspoon chopped fresh thyme, plus 4 sprigs
1 cup unfiltered apple cider
1/2 cup low-sodium chicken stock
1 tablespoon apple cider vinegar
1 teaspoon cornstarch
1 tablespoon chopped flat-leaf parsley

Instructions

Heat oven to 425°F. Pat pork dry, tuck thin tails under, season with 1 teaspoon salt and pepper, and rub with 1 tablespoon Dijon.
Heat oil and 1 tablespoon butter in a over medium-high. Brown pork on all sides, 5 to 6 minutes total, then transfer briefly. Add onion, apples, thyme sprigs, and remaining salt and sear 4 minutes.
Set pork over the apples and roast 12 to 18 minutes, checking the thinner tenderloin first. Transfer each piece at 145°F and rest on a board at least 3 minutes; keep apples and onions warm.
Return skillet to medium heat. Add 3/4 cup cider and the stock, scrape up fond, and reduce by about half. Whisk remaining 1/4 cup cider with cornstarch, then whisk it into the simmering sauce until lightly thickened.
Remove from heat and whisk in remaining Dijon, cider vinegar, chopped thyme, and remaining butter. Slice pork across the grain and serve with apples, onions, sauce, and parsley.

FranceFrench household and bistro cooking

From the table

About this recipe

French-style pork tenderloin with apples and cider balances lean roasted pork with browned orchard fruit, onion, mustard, thyme, and a bright reduced pan sauce.

This Normandy-leaning combination uses ordinary sweet cider rather than requiring hard cider or Calvados. Apples belong in the savory pan, not as dessert sweetness: onion, mustard, stock, thyme, and vinegar keep the sauce balanced. This Kwilt version follows the reviewed household adaptation: Follow the unusually strong 236-review signal for mustard, apples, onions, and careful roasting, then add a controlled cider pan sauce that feels special without adding restaurant-only ingredients or techniques.

Sources

Dinner does not stop at the recipe