Pork Tenderloin with Port Wine Sauce and Roasted Apples

Roasted pork tenderloin served with a decadent port and prune sauce that reduces down into something thick and glossy. The pork sits on top of apples, onions, and potatoes while it roasts, so everything cooks together and picks up flavor from the drippings. Way to make delicious easy, right? Doesn’t it scream of “date night”?

The sauce is sweet, tangy, and has enough oomph from the port to balance out the richness of the meat. This comes together in under an hour but looks like you spent considerably more time on it, so be prepared to accept oohs and aahs around the dinner table (“yeah, I’ve been cooking all day”).

The prunes soak in port wine, then simmer down with chicken broth until they’re fall-apart soft and the liquid becomes syrupy. A spoonful of whole grain mustard and butter stirred in at the end gives it body and shine. The combination of pork, roasted apples, and that port sauce tastes like winter on a plate. It’s definitely hearty, but not too heavy, and the sweetness from the fruit is just beautiful.

How to Make Port-Glazed Pork Tenderloin with Apples and Prunes

Soak the Prunes

In a small bowl, combine the prunes and port wine.

Let sit for about an hour to plump the prunes.

Prepare the Vegetables and Pork

Preheat the oven to 450°F.

In a medium bowl, combine the apple slices, onion, potatoes, 3 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon rosemary, and ½ teaspoon pepper. Toss with your hands to coat evenly. Set aside.

Place the pork tenderloin in a roasting pan. Season with the remaining 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon pepper, and 1 teaspoon rosemary. Arrange the apple mixture around the pork in the roasting pan.

Roast

Roast for 18-20 minutes, stirring the vegetables occasionally, until the pork reaches medium doneness and the onions and potatoes are cooked through and lightly browned.

Make the Port Sauce

While the pork roasts, transfer the prunes and port to a small saucepan. Add the chicken broth.

Bring to a boil over medium-high heat, then lower the heat to maintain an active simmer. Reduce until the liquid is about half and becomes syrupy. Remove from heat.

Whisk in the mustard and butter until the sauce is thick and glossy. Set aside.

Rest and Serve

When the roast is finished, remove it from the oven and transfer to a cutting board. Tent with foil and let rest for 5 minutes. Slice into half-inch pieces and transfer to a serving platter.

Scatter the roasted apples, potatoes, onions, and prunes around the sliced pork. Drizzle the port sauce over everything before serving.

Recipe Notes

Use fingerling or small waxy potatoes if possible. They roast better than large russets and hold their shape.

If using larger potatoes, cut them into bite-sized pieces so they cook in the same time as the pork.

The prunes need at least an hour to soak and plump up in the port. Don’t skip this step.

Watch the port sauce closely while it reduces. It can go from syrupy to burnt quickly.

Fresh rosemary is best here. Dried rosemary doesn’t have the same brightness.

The pork should reach an internal temperature of 145°F. Use a meat thermometer to check.

Resting the meat is important. It keeps the juices from running out when you slice.

This sauce is thick enough to cling to the pork but thin enough to drizzle. If it gets too thick, add a splash of broth.

Leftovers keep well for 2-3 days. Reheat gently to avoid drying out the pork.

Pork Tenderloin with Port Wine Sauce and Roasted Apples

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4.8 from 5 reviews

• Author: Kalle Bergman
• Total Time: 45 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Roasted pork tenderloin with apples, onions, and potatoes, finished with a rich port and dried plum sauce. Ready in under an hour and looks much fancier than the effort required.

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Ingredients

Units USM Scale 1x2x3x

• 1 lbs (454 g) pork tenderloin
• 2 granny smith apples
• 1 large onion
• 1 lbs (454 g) small potatoes
• 1.25 cups (296 ml) pitted prunes
• 1 cups (237 ml) port wine
• 4 tbsp olive oil
• 1.5 tsp salt
• 1 tsp pepper
• 2 tsp rosemary
• 1 cups (237 ml) low sodium chicken broth
• 1 tsp whole grain dijon mustard
• 1 tbsp butter

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Instructions

1. Combine dried plums and port wine in a small bowl. Let sit for about an hour to plump the plums.
2. Preheat oven to 450°F (232°C).
3. Place apple slices, onion, potatoes, 3 tablespoons olive oil, 1 teaspoon salt, rosemary, and 1/2 teaspoon pepper in a medium bowl. Toss to coat evenly.
4. Place pork tenderloin in a roasting pan. Season with remaining olive oil, salt, pepper, and rosemary.
5. Transfer the apple mixture to the roasting pan. Roast for 18-20 minutes, stirring vegetables occasionally, until pork is cooked to medium and onions and potatoes are cooked through and lightly browned.
6. Transfer plums and port to a small saucepan. Add chicken broth. Heat over medium-high heat to boiling. Reduce heat to a simmer and reduce until liquid is about half and syrupy.
7. Remove from heat. Whisk in mustard and butter until thick and glossy. Set aside.
8. Remove roast from oven and transfer to a cutting board. Tent with foil and let rest for 5 minutes.
9. Slice roast into half-inch pieces and transfer to a serving platter.
10. Scatter apples, potatoes, onions, and plums around the roast.
11. Drizzle port sauce over the roast.

Notes

• For a deeper flavor, marinate the pork tenderloin in the port wine for several hours before roasting.
• If you don’t have granny smith apples, you can substitute another tart apple variety, like Braeburn or Honeycrisp.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the microwave or oven.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: French-Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 20
• Sodium: 400
• Fat: 25
• Saturated Fat: 8
• Unsaturated Fat: 12
• Carbohydrates: 40
• Fiber: 5
• Protein: 35
• Cholesterol: 100

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