Pork Tenderloin with Rosemary Spice Applesauce

December 28, 2016
Pork Tenderloin with Rosemary Spice Applesauce

Pork Tenderloin with Rosemary Spice Applesauce

Course Main Dish
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4


  • 3 large Granny Smith apples, peeled, diced
  • 1/2 cup Viognier or other fruity white wine
  • 1/4 cup water
  • 1 tablespoon sugar
  • 1 tablespoon ginger, peeled & minced
  • 1/2 teaspoon fennel seeds
  • 1 cinnamon stick, broken in half
  • Dash of nutmeg
  • 1 star anise, whole
  • 5 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 2 lbs. pork tenderloin, trimmed and cut into 1½ inch medallions
  • Salt & freshly ground black pepper
  • 1 rosemary sprig, broken in half


  • In a large saucepan over medium-high heat, combine the apples, wine, water, sugar, ginger, fennel, cinnamon, nutmeg, star anise, and 1 tablespoon of butter and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the apples are tender, about 12 minutes. Uncover and cook, stirring, until the liquid is almost evaporated, about 5 minutes longer. Discard the cinnamon stick, and star anise.
  • In a large skillet, heat the olive oil until shimmering. Season the pork medallions with salt and pepper. Add them to the skillet and cook over medium-high heat until browned on both sides, about 10 minutes. Transfer the pork to a plate and keep warm.
  • Return the skillet to medium-high heat, add the remaining 4 tablespoons of butter and the rosemary. Cook about 2 minutes, stirring, until the rosemary butter is browned and fragrant. Discard the rosemary sprigs. Spoon the applesauce onto plates, top with the pork medallions. Drizzle the rosemary butter over the top and serve.
  • Suggested side dishes: Butternut squash, stuffing, asparagus, or Brussels sprouts


Copyright 2016        Colleen Topper         All Rights Reserved