Pork tenderloin is seared in a delicious peppercorn-garlic marinade, then topped with a balsamic and honey apple mixture. Crazy delicious!
We took our annual trip up to Apple Hill a couple weekends ago. Even with the extreme dryness, it’s still gorgeous there right now. And everything is officially open for business!
It’s always fun to visit the orchard we got married in, especially with the kids. You can see the gears turning as they visualize the album pictures at home, that sort of come to life as they stand there.
We also stop by our favorite spots; feed the ducks, drink real cider, and watch them peel mounds of fruit in record speed.
And we of course, bring home a ton of freshly picked apples!
I put some of those apples to good use in this Peppercorn Pork tenderloin recipe.
I had the foresight to marinate the pork tenderloin before we left, so dinner that evening was an absolute snap. And ridiculously good!
Super easy and delicious weeknight meal.
Other PORK Recipes we love!
Pork Tenderloin with Herb Butter
Pork Tenderloin with Raisin Pine Nut Relish
Pork Tenderloin with Green Beans and Cranberry Sauce
Peppercorn Pork with Balsamic Honey Apples
Ingredients
For the Peppercorn Marinade
- 1/3 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon black peppercorns
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons Dijon mustard
- 2 cloves garlic , minced
- 1 1/2 pounds pork tenderloin
For the Balsamic Honey Apples
- 3 medium apples , peeled, cored, and cubed
- salt and pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon fresh chopped rosemary
For the pan
- 5 teaspoons extra-virgin olive oil , divided
Instructions
- In a medium bowl, whisk all of your marinade ingredient together until combined; transfer to a resealable plastic bag, along with the pork tenderloin. Toss to coat. Marinate in the refrigerator overnight, then discard marinade.
- Preheat oven to 425 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Add 3 teaspoons of the olive oil; swirl to coat. Add pork to pan; sauté 4 minutes. Turn pork over; place pan in oven for 15 minutes or until a thermometer registers 145°.
- Remove pan from oven - being very careful, the handle on the pan will be HOT! - transfer pork to a cutting board. Let stand 5 minutes.
- While pork is resting, make your apples. In a medium nonstick saucepan, warm the remaining 2 teaspoons oil over medium heat. Add apples and cook, stirring a few times, for about 3 minutes; season with a dash of salt and pepper. Stir in the balsamic vinegar and honey, cook for another 2 minutes until soft, but not mushy.
- Cut the pork into thin slices. Divide onto plates and top with the apple mixture and a sprinkle of rosemary. Serve immediately.
Nutrition
Other Notes
I LOVE that you got married at an orchard! We are definitely kindred spirits.
It doesn’t get much better than pork and apples for an autumn dinner!
Pork + apples is one of my favorite meals for this time of year. Beautiful dish!
This is WAY beyond pork and apples! I love everything about this Amy!
Love your twist on the classic pork and apples combo, this looks stunning!
I can’t even wait to make this! And totally jealous of your trip to the orchard. I can’t find one around here – do they even grow apples in Texas? I have no clue.
Pork loin is one of my favorites and the apple topping sounds beyond incredible! Also, how awesome that you got married in an orchard!
This looks like an amazing dinner for fall. My family would most definitely enjoy it!
That pork is absolutely gorgeous!!! What’s better than apples + pork?
I’m so in love with how easy the marinated Smithfield products are! Perfect paired with apples, too!
Amy, I love that you got married at an apple orchard! so lovely!!! and love this peppercorn pork!!!! oh my gawd, the pork looks perfect and love the balsamic honey apples!