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Pork with Apple-Cream Sauce

 Pork with Apple-Cream Sauce
Fix this easy pork entree from Margaret Lowenberg of Kingman, Arizona and sit down to a savory, satisfying meal.
2 ServingsPrep: 10 min. Cook: 30 min.


  • 1 pork tenderloin (3/4 pound)
  • 1/2 teaspoon dried thyme
  • 3 teaspoons butter, divided
  • 1/4 cup finely chopped red onion
  • 1 large apple, peeled and thinly sliced
  • 2 tablespoons apple juice or apple brandy, divided
  • 1/4 cup white wine or reduced-sodium chicken broth
  • 1/2 cup reduced-sodium chicken broth
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup half-and-half cream
  • 1 tablespoon Dijon mustard


  • Rub pork with thyme. In a large skillet, brown pork in 1-1/2
  • teaspoons butter; remove and set aside. In the same skillet, saute
  • onion in remaining butter until tender. Stir in apple; cook and stir
  • for 2 minutes. Add 1-1/2 teaspoons apple juice or brandy; cook and
  • stir 30 seconds longer. Transfer to a bowl.
  • Add wine or broth and remaining apple juice or brandy to the skillet.
  • Bring to a boil over medium heat; cook for 5 minutes or until liquid
  • is reduced by half. Stir in broth, pork and apple mixture. Bring to

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Pork with Apple-Cream Sauce (continued)

Directions (continued)

  • a boil. Reduce heat; simmer, uncovered, for 20 minutes or until a
  • meat thermometer reads 160°, turning pork occasionally. Remove
  • pork and keep warm.
  • In a small bowl, combine the cornstarch, salt and pepper; gradually
  • stir in cream and mustard. Stir into apple mixture. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Serve with pork.
  • Yield: 2 servings.
Nutritional Facts: 5 ounces cooked pork with 3/4 cup sauce equals 400 calories, 16 g fat (8 g saturated fat), 130 mg cholesterol, 903 mg sodium, 19 g carbohydrate, 2 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fruit, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.