Recipe: Roast Pork Tenderloin with Escalloped Apples

You’re going to love this straight-forward pork tenderloin with pan-sauteed apples. It was a huge hit at our New Year’s Eve dinner, but would honestly be good for anytime. I especially like this recipe for dinner parties, because there’s not a lot of hands-on time, but it looks impressive and works for a big group.

My mom and I bought two small tenderloins to feed five of us and we had a little bit of left-overs (lunch for one the next day). She commented that apples tasted just like apple pie, so you have this nice savory-sweet balance of flavor.

Wine Pairing: We poured a 2009 Kermit Lynch Cote du Rhone to go with the pork and it was so delicious. It was a robust red wine blend to complement the food, which my husband bought for under $20. Thanks to Liquor Mart in Boulder for the suggestion.

Want the recipe? Get it right here.

Hope you enjoy it as much as we did! If you click through for the recipe, you’ll get to see my mom and I in the kitchen. We make a great pair of chefs!



2 responses to “Recipe: Roast Pork Tenderloin with Escalloped Apples

  1. Yum!! That looks sooo delish! I’m gonna give the recipe to hubby. He’s the better cook. You and your mom look so cute & happy in your aprons. Wish my mom was still here…

  2. Pingback: Pork loin with potatoes | Chef Doru's Blog

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