Easy Pork Tenderloin with Apples In The Dutch Oven

Roasted Pork Tenderloin with Apples is a juicy main dish that pairs the classic flavors of pork and apples for a delicious meal. Using a Dutch oven ensures even cooking and a succulent result. This easy pork tenderloin recipe is perfect for special occasions and offers the flexibility to add any vegetables, making it a great way to empty the fridge and serve a family favorite main dish.

Jump to:

• Ingredients
• Type of apple
• Equipment
• Instructions
• Serving Suggestions
• Storage and Leftovers
• Top tips
• Recipes you might also like
• 📋 Easy Pork Tenderloin with Apples In The Dutch Oven

This roasted pork recipe is a culinary chameleon, effortlessly adapting to whatever you have on hand.

From empty-the-fridge options using carrots, sweet potatoes, broccoli, and romanesco to gourmet additions like chestnuts or porcini mushrooms, this dish welcomes variety.

While apples are timeless, incorporating pears, figs, or even pineapple can introduce an exciting twist.

And to elevate the dish further, it's deglazed with cognac, infusing a rich warmth.

Whether you're using up leftovers or curating a gourmet meal for a special occasion, this pork tenderloin recipe promises a delightful experience with every version.

For more pork recipes, you can check: stuffed pork tenderloin with chestnut and cranberries, pulled pork or porchetta romana.

Ingredients

Pork Tenderloin or Loin is the star of the dish, tender and flavorful when cooked right.

You can find more information or more ideas on how to cook pork and what cut of meat to use in the article: Pork Cuts Names And How to Cook Them

Vegetable ingredients:

You can use any vegetables you like, but here are the ones I think fit best with this recipe:

• Large Onion, Diced: a white or yellow onion adds a savory depth and sweetness when cooked. Sweet onions perfectly combine with the apple sauce.
• Carrot, Diced: Brings a subtle sweetness and color to the dish.
• Broccoli Head: Adds a crunchy texture and a fresh, green color contrast.
• Sweet Potatoes: They add a creamy texture and sweet flavor and can be replaced with cooked chestnuts for a more unique and nutty profile.

You can use any combination of root vegetables and greens

Ingredients for the apple mixture:

• Fresh Sweet Apples: Their sweet and tart flavor complements the savory pork. I like to use granny smith apples.
• Cooked Chestnuts (optional): Nutty and slightly sweet, they add a unique texture and flavor.
• Lemon’s Peel: Brightens up the dish with its citrusy notes.

Herbs, spices, and liquids:

• Chicken broth: Provides moisture and enhances the overall flavor of the dish.
• Stick of Rosemary: Infuses the dish with a fragrant, woody aroma. You can also use thyme or sage.
• Garlic: Adds a pungent kick and depth of flavor.
• Cognac: Used for deglazing, it adds a rich depth and warmth to the dish. It can be substituted with white wine or with apple cider vinegar for a non-alcoholic version
• Salt and black pepper

Adjustments can be made based on the preferences of picky eaters or specific dietary needs.

Remember to gather and prep all ingredients before starting to ensure a smooth cooking process.

For more information about herbs and spices in Italian cooking, you can check out the article, 36 essential herbs in Italian cooking

Type of apple

When selecting apples for this dish, you have a variety of options to choose from.

Granny Smith apples, with their tartness, are a popular choice and can balance out the savory flavors of the pork.

If you prefer a slightly sweeter profile, a red apple might be more to your liking.

For those who enjoy a mix of flavors, a combination of apples using green apple varieties like Granny Smith and sweeter red apples can offer a delightful blend of tart and sweet in the dish.

This flexibility allows you to tailor the apple component to your personal taste preferences.

Equipment

• Dutch Oven: Essential for even cooking and retaining the moisture of the pork.
• Color-Coded Cutting Boards: I use these to ensure food safety, preventing cross-contamination by not cutting raw meat on the same board as the vegetables.
• Long and Short Sharp Knives: The long knife is crucial for making a hole in the pork to insert the herbs, while the shorter knife is ideal for cleaning and cutting the vegetables.
• Measuring Cups and Spoons: Ensures accurate measurements for all ingredients.
• Peelers: Handy for prepping vegetables and ensuring they're clean and ready for cooking.

Instructions

Before you start, peel and chop all your fruits and vegetables.

1. Begin by creating a lengthwise hole in the pork, ensuring space to infuse flavors from both ends.
2. Stuff the pork loin with lemon peels, cloves of garlic, and rosemary.
3. Season the pork well and sear it in a Dutch oven or ovenproof skillet until golden brown.
4. Toss in a diced onion, chopped carrots, and apple slices.
5. Optionally, add chestnuts to the mix, stirring briefly on medium heat to meld the flavors. Pour in one cup of chicken stock or a cube.
6. Cover your casserole or skillet and transfer the pork to a preheated oven at 430 F - 220C. Aim for a cook time of 1:30 hrs.
7. Turn the pork and introduce broccoli to the mix at the halfway mark in the cooking process.
8. Once the meat thermometer reads the desired internal temperature (150 F - 65 C), remove it from the oven and let it rest on a cutting board for 10 minutes, covered with aluminum foil.
9. Slice the rested, juicy pork and return the pieces to the pan with the rest of the ingredients.
10. On low heat, pour a cup of cognac into the pan, allowing it to evaporate and form a rich pan sauce.
11. Remember, the key to a perfect pork casserole is monitoring the cooking time and ensuring the pork remains juicy.

Preparing the Cognac Gravy

Once the pork is moved into the serving dish, use the pan drippings to create the base for your gravy.

1. Add 1 cup of water, 1 teaspoon of cornstarch, and a cube of chicken broth to the pan.
2. Bring the mixture to a boil, allowing it to reduce and thicken to your desired consistency.
3. Finish by stirring in 1 cup of Cognac, letting it simmer until the alcohol has evaporated.
4. For a refined touch, transfer the gravy to an elegant ramekin. If you prefer a smoother texture, strain the gravy through a sieve before serving.

Serving Suggestions

This pork casserole is a hearty dish all on its own.

The blend of fruits, veggies, and cognac creates a creamy sauce that's both sweet and slightly salty, enhancing the pork's natural flavors.

Side Dishes to Complement

Choosing side dishes that won't overpower it is essential when pairing with such a flavorful main dish.

Mild sides that can be prepared ahead of time are ideal.

• Potato Gratin is a top choice. Its creamy texture complements the casserole without competing for attention. Plus, it's quick to prepare in the microwave.
• Baked Rice Pilaf is another subtle yet delicious option, ready in just 20 minutes in the oven.
• Gnocchi alla Romana offers a soft, cheesy bite, making it a perfect companion to the juicy pork.
• Fried Polenta Cakes provide a crispy contrast, mild in flavor but rich in texture, ideal for soaking up the casserole's sauce.

All these side dishes can be made ahead, ensuring a stress-free meal preparation. Their mild flavors ensure the pork remains the star of the show, providing a balanced and delightful dining experience.

Plating Suggestions

Arrange the pork slices on a long serving dish for a visually appealing presentation.

Surround them with the veggies and apples, and pour some Cognac gravy on top.

Serve the extra gravy on the side for guests to help themselves.

If you're looking to elevate the meal further, consider adding Yorkshire Pudding.

These oven-baked crepes are a treat, especially when filled with creamy casserole sauce.

Storage and Leftovers

How to Store Any Leftovers:

Before storing the pork casserole, allow it to cool to room temperature.

This step ensures the flavors and texture are preserved when you reheat the dish later.

Once cooled, transfer the casserole into airtight containers to prevent any moisture loss and maintain its freshness.

If you're planning to consume the leftovers within a few days, place the containers in the refrigerator where the casserole will stay good for up to 3-4 days.

However, if you wish to store it for a more extended period, you can opt to freeze the casserole.

Use freezer-safe containers and ensure you label them with the date for easy reference.

Properly stored, the casserole can last up to 2-3 months in the freezer.

Reheating Instructions:

For leftovers stored in the refrigerator, you can reheat the casserole in a preheated oven at 325°F (165°C) until it's heated through, which usually takes about 15-20 minutes.

You can also warm it on the stovetop over medium heat, stirring occasionally to ensure even heating.

If the casserole has been frozen, it's recommended to thaw it in the refrigerator overnight before reheating.

Once thawed, you can follow the same reheating instructions as above. If you're short on time, the microwave is a quick option.

Transfer the portion you want to reheat to a microwave-safe dish, cover it, and heat on medium power, stirring occasionally, until hot.

Top tips

• Make sure your pork loin has some fat around to keep the meat moist
• Add plenty of vegetables and fruit as they are releasing the juices, there is no need to add water
• Remove the rosemary and the lemon zest from the inside of the meat when you slice it, as they should not be eaten
• Any vegetables that require only 10 minutes to cook should be added later like the broccoli
• If you want a one-pot meal so you don't have to cook anything else, add some potatoes with the rest of the vegetables.
• Besides apples, you can use also pineapple, prunes, pears, apricots, and peaches.

Recipes you might also like

• Pulled Pork Pressure Cooker
• Traditional Cassoulet Recipe
• Porchetta Romana Recipe
• Magret de Canard à l'Orange Recipe
• Stuffed Pork Tenderloin with Chestnuts and Cranberries
• Perfect Roast Beef
• Wild Boar Meat with Chocolate

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