Spoon Simple
Pork Tenderloin with Apple and Onion Compote
Tender, pan-seared pork tenderloin served with a warm, slightly sweet compote of apples and onions. This elegant yet easy dish is perfect for a special weeknight meal.
Prep 15 min
Cook 30 min
Total 45 min
Serves 4
Ingredients
Step 1 — For the Pork Tenderloin
- 1.5 lb pork tenderloin
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
Step 2 — For the Apple and Onion Compote
- 1 tbsp butter
- 1 large yellow onion, thinly sliced
- 2 apples (like Honeycrisp or Fuji), peeled, cored, and sliced
- 1/4 cup chicken broth or water
- 1 tbsp apple cider vinegar
- 1 tsp brown sugar (optional)
- Pinch of cinnamon
- Salt and black pepper to taste
Instructions
- 1
Prepare Pork
Trim any excess silver skin from the pork tenderloin. Pat dry with paper towels. Season generously with salt, pepper, and dried thyme.
- 2
Sear Pork
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until well browned, about 2-3 minutes per side. Remove pork from skillet and set aside.
- 3
Make Compote
Reduce skillet heat to medium. Add butter and thinly sliced onion. Cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Add the sliced apples, chicken broth, apple cider vinegar, brown sugar (if using), cinnamon, salt, and pepper. Stir to combine.
- 4
Simmer Compote and Finish Pork
Return the seared pork tenderloin to the skillet, nestling it into the apple and onion mixture. Spoon some of the compote over the pork. Cover the skillet, reduce heat to low, and simmer for 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Alternatively, transfer the skillet to a preheated 400°F (200°C) oven for the final cooking stage.
- 5
Rest Pork and Finish
Remove the pork tenderloin from the skillet and let it rest on a cutting board for 5-10 minutes. While pork rests, increase the heat under the compote slightly and simmer uncovered for a few minutes to thicken, if needed.
- 6
Serve
Slice the rested pork tenderloin into medallions. Serve topped with the warm apple and onion compote.
Nutrition per serving: 500 cal · 45g protein · 35g carbs · 20g fat · 6g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
