Maple Pork Tenderloin Fillet with Caramelized Apples - Dinner With Julie

Maple Pork Tenderloin Fillet with Caramelized Apples


September 21, 2010

This recipe is easily doubled; just cook two fillets in the pan and double the sauce ingredients - you can use two apples or just one if you don't want too much.

  • Makes: Serves 2-3.


1 Tbsp. canola or olive oil

1 Tbsp. butter

1 package Maple Leaf Prime tenderloin fillet

Freshly ground pepper

1 Tbsp. fresh thyme leaves

1 tart apple, cored and sliced

1-2 tsp. grainy mustard

2-3 Tbsp. maple syrup

1/2 cup half & half or coffee cream


1In a heavy skillet, heat the oil and butter over medium-high heat. Sprinkle the pork tenderloin filet generously with pepper and thyme and cook for 3-5 minutes on each side, until golden and just cooked through (the middle should reach 160F). Transfer to a plate and set aside.

2Sauté the apples in the pan for a few minutes, until starting to soften and turn golden. Add the mustard, maple syrup and cream and cook, stirring, until the mixture is well blended, comes to a simmer and thickens. Pour the apples and sauce over the pork and serve immediately.