Today I’m sharing the a second recipe made with apples from our apple picking adventure last week. I wanted a more savory dish to pair with all the sweet things we made. This Pork Tenderloin with Apples and Onions fit the bill perfectly.
We had a peck of apples to use, so I asked my kids for input about what they wanted to make. My son immediately requested Apple Pie. It was an interesting request considering I’ve never made an apple pie.
I hopped on Pinterest and began researching recipes. I don’t mind making the filling of the pie, but the crust always feels like too much work. I found this recipe for Apple Crumb Pie and I was sold. It uses a store-bought deep dish pie crust and a crumb topping (which I’ll confess I kind of prefer to a traditional pie anyway). After getting my son’s approval, I made the pie and we took the pie to my parents house where it was enjoyed by all.
The pie used eight apples. We still had TONS left, so I browsed through some old cookbooks for ideas and found a recipe that incorporated apples and pork. I loved the idea of that combination, so I came up with my own apples and pork dish using my cast iron skillet.
Seriously, if you don’t have a cast iron skillet, get one immediately. You can make everything from steaks to cookies in it.
Start by searing your pork on all sides. Remove it to a plate when you’re done and then add the onions to the skillet. Cook for five minutes until they start to turn brown. Then add the apples and cook for two minutes more before adding the wine, cinnamon, and nutmeg. Bring to a boil.
Once the mixture has boiled, add the pork back on top and bake the contents of the cast iron skillet in the oven for 30 minutes.
After the pork has rested, cut it into slices and serve. The pork comes out moist and tender and the combination of the pork with the onions and apples gives the dish just a little bit of sweetness. After being cooked with the pork, apples, and spices, the onions loose their bite and the mixture tastes like a chunky applesauce.
This was an excellent experiment in my cast iron skillet. My kids enjoyed this meal so much that they took the leftovers in their lunchboxes the next day.
If you have a chance this fall, go apple picking. My kids are still talking about how much fun they had. Hopefully it will become an annual activity.
- 24 oz pork tenderloin
- salt and pepper
- 1 T olive oil
- 1 medium-large onion, cut into slices
- 3 Apples, peeled and sliced
- juice of 1 lemon
- 1 c white wine
- ½ t cinnamon
- ¼ t nutmeg
- Preheat the oven to 425 degrees.
- Sprinkle all sides of the pork tenderloin with salt and pepper.
- Peel the onion and cut it in half. Turn each side of the onion onto the cut side and cut it into ¼ inch slices.
- Peel the apples and cut into ¼ inch slices. Soak them in the juice of 1 lemon to prevent browning.
- Heat a 12-inch cast iron skillet over medium-high heat. Sear each side of the pork tenderloin, approximately 2 minutes per side. Remove the pork to a plate.
- Put the onions in the pan and cook for 5 minutes. The onions should turn golden brown. Add the apples and continue to cook for 2 minutes.
- Add the cup of white wine, cinnamon, and nutmeg. Bring to a boil.
- Once the mixture has boiled, place the pork tenderloin on top of the apple and onion mixture. Place the cast iron skillet into the oven and bake for 30 minutes.
- Once the skillet comes out of the oven, rest the pork for 10 minutes before serving.