With fall approaching, this apple pork tenderloin is a recipe you definitely need to have in your arsenal. It reeks of fall. It’s nutty, it’s sweet, it’s slightly tangy, it’s filling.
It also comes together super quick, you do have to remember to get it ready and marinading, but other than that it’s a cinch to pull off.
We served our apple pork tenderloin with mashed sweet potatoes, and roasted asparagus. It was the perfect combo. It would also taste great with basically any other potato side as well. Hope you like it!
- Pork Tenderloin
- 1/8 C Soy Sauce
- 1/2 C Apple Juice
- 2 Tbsp Brown Sugar
- Small Shallot, sliced
- 3 cloves garlic, minced
- 1 Tbsp Olive Oil
- 1/2 C Pecans, chopped
- Slice pork into 1 inch medallions
- Mix soy sauce, apple juice, and in a large ziploc bag. Add Pork and marinade for at least 4 hours.
- Heat a large skillet over medium high heat. Add pork medallions being careful not to overcrowd the pan. You may need to do two batches. Be sure to save extra marinade, you will need it in a later step. Cook ~4 minutes on each side, or until browned and a thermometer reads ~145 degrees F.
- Remove pork from pan and set aside to rest.
- Heat olive oil in pan over medium heat. Saute shallot until soft. Add garlic and pecans and heat until aromatic. Add reserved marinade and cook until thickened
- Spoon pecan sauce over pork medallions. Tastes great with mashed sweet potatoes and asparagus.