Pork Tenderloin With Apples: A French Classic!

One of my favorite fall dishes is pork tenderloin with apples, or Porc a la Normande. This classic French dish features tender pork cooked in a creamy apple and Calvados (apple brandy) sauce, with sweet, sautéed apples and onions on the side. It’s ready in under 30 minutes, making it perfect for busy fall evenings.

About This Pork Tenderloin Apple Recipe

This pork with apples dish is really quite simple. Saute apples in butter, sear the pork loin on all sides in a cast-iron skillet, then finish cooking it in the oven while you make the cream sauce. Since pork loins are not really very large, it finishes in the oven in less than 15 minutes.

What does “a la Normande” mean?

“A la Normande” refers to the dish’s origin in Normandy, France, a region renowned for its apple orchards and apple-based culinary creations. While “Pork Normandy” is a common way to refer to the dish in English, the more accurate French term is “Porc à la Normande” or simply “Porc Normande.”

What apples are good for cooking with pork?

When cooking with pork, you’ll want to choose apples that complement the meat’s flavor and can withstand the cooking process without turning into mush. Golden Delicious and Honeycrisp apples are particularly good with pork. If you like a bit more tartness, Granny Smith apples would work as well.

Why should I sear a pork tenderloin before baking?

Searing the pork tenderloin helps optimize flavor without overcooking the roast. It caramelizes the seasoning or marinade and creates a delicious crust on the outside. It also helps seal in the juices before you bake it.

How to Make Pork Tenderloin With Apples and Onions

You’ll need the following ingredients for this Pork Normandy recipe:

• 1 pound pork tenderloin
• 5 Tablespoons butter
• 4 Golden Delicious apples (about 1 1/2 pounds), peeled, cored, and sliced about 1/3 inch thick
• 1 teaspoon sugar (for Keto, substitute your favorite sweetener)
• 2 shallots, chopped
• 1 Tablespoons fresh thyme, chopped
• 1/4 cup Calvados, or other apple brandy
• 1 cup whipping cream
• 1/4 cup apple cider
• salt and pepper

Start by preheating the oven to 375 degrees F and seasoning your pork loin with kosher salt and pepper.

Melt two Tablespoons of butter in a heavy skillet over a medium-high heat. Add the apples and sugar to the skillet and saute until golden brown. Transfer apples to a plate to keep warm.

Wipe the skillet with a paper towel and melt two more tablespoons of butter in the skillet over medium-heat. Sear the seasoned pork loin for 1-2 minutes per side, until golden brown all over.

Put pork on a small, foil-lined baking sheet and finish cooking the oven until the internal temperature of pork reaches 145 degrees F, about 8-10 minutes.

Melt the last tablespoon of butter in the same skillet (no need to wipe it out) and add the shallots and thyme. Saute for two minutes. 

Add the Calvados and bring to a boil until reduced to a glaze, scraping up any browned bits. Stir in the cream and cider, and boil until the mixture thickens to a sauce consistency, about three minutes. 

Return the apples to the sauce to heat them up. 

When the pork is done, let it rest for 2-3 minutes, then slice and serve with apples and sauce on a serving platter. 

I hope you enjoy this sweet pork loin apple recipe this fall – or any time of year!