Apple-Pecan Pork Tenderloin

I’ve been looking for new pork recipes to experiment with. I found this recipe on Pork, Be Inspired, and it is definitely a winner!

Start with two sliced apples. I used Empire apples (because that’s what I had), and because I like their slightly soft texture for cooking. This Pampered Chef apple wedger is perfect for this kind of thing – it slices an apple into 10 wedges, and then all I had to do was halve the wedges for perfectly-sized slices.

In a large skillet, melt 2 tablespoons of butter. Then add 1 tablespoon of brown sugar, 1 teaspoon of cinnamon, and 1/8 teaspoon of nutmeg. (I have a nutmeg problem. I added way more than that. Nutmeg to taste.)

Add the apples to the skillet, and toss to coat. Cover the skillet, and cook the apples for 2-3 minutes.

You’re looking for this – a little softness to the apples, and a little bit of syrup forming in the bottom of the skillet. Remove the apples from the skillet, and set them aside.

While the apples are cooking, slice 1 pound of pork tenderloin into 1/2 inch thick medallions.

In the same skillet, melt another 2 tablespoons of butter. When it’s nice and bubbly like this…

Add your pork tenderloin slices to the bubbly butter.

After about 2-3 minutes, flip the tenderloin slices over. Top with the apples and another 1/4 cup of brown sugar (I used 1/8 cup of Splenda Brown Sugar Blend instead).

Then add 1/2 cup of chopped pecans.

Cover the skillet and cook for another 4-6 minutes.

That’s it! Quick and easy, and a one-skillet meal! I will say that the Empire apples came out a little over-cooked in this dish. So, either use a firmer apple, or cook the apples a little less in the first step.

Other than that, it was a big hit! Farmer Doc said “that’s too pretty to eat,” but he ate it anyway. And then had seconds.

Here’s your printable:

{Affiliate links were used in this post. Also, I have a nutmeg addiction.}