Pork Tenderloin with Apple and Ale Gravy
One-pan, fall comfort food coming your way! Pork Tenderloin with Apple and Ale Gravy will become your new favorite family meal, I promise. Juicily cooked pork rests in the most delicious gravy, made with dark beer along with a little tart sweetness from seasonal apples.
Table of Contents
Whether you’re looking for a cozy Sunday supper idea or a quick weeknight dinner with simply amazing leftovers, this recipe will be your go-to seasonal pork and gravy meal. Pork and apple combined make for a classic flavor combination, but adding a rich ale gravy takes it completely over the top. (Bonus: this recipe works brilliantly with pork chops, too.)
While my Sage Rubbed Pork Tenderloin is fantastic when you want something sauce-free, or Balsamic Glazed Pork for a touch of acid, this warm apple gravy hits the spot when it’s cold.
The Secret to Tender Pork (Don’t Overcook It!)
How long do you cook pork tenderloin?
Cooking times vary depending on the thickness of the meat, which is why a reliable meat thermometer is your absolute best friend in the kitchen. According to the USDA, the safe internal temperature for pork tenderloin is 145°F (63°C), followed by a short rest.
How to Prevent Dry, Tough Pork
Overcooking pork dries it out fast. Here is my favorite Culinary Ginger Tip: pull the pork from the oven or skillet when it hits 140°F–142°F, just a few degrees below the target temperature. Transfer it to a cutting board and tent it loosely with foil. As the meat rests for 5 to 10 minutes, carryover cooking brings it right up to a perfect, juicy 145°F (63°C) while locking in all those tender juices before slicing.
How to Make the Best Apple and Ale Gravy
- Sauté the aromatics: Cook sliced onions in butter and oil until softened and golden.
- Build the roux: Sprinkle in flour to thicken, stirring continuously to coat the onions.
- Deglaze & simmer: Stir in your herbs, dark beer, and beef stock, scraping up any delicious browned bits from the bottom of the pan.
- Add the apples: Fold in during the last few minutes so they soften without turning to mush.
Swaps, Substitutions & Best Beer to Use
- The Best Beer for Pork Gravy: A malty dark beer, brown ale, porter, or stout adds incredible depth of flavor to the gravy. If you prefer a lighter profile, a hard apple cider or amber ale works wonderfully.
- Non-Alcoholic Substitute: If you want to skip the beer entirely, swap it for extra beef or chicken stock mixed with 1 teaspoon of soy sauce or tamari for that rich, umami depth, plus a tiny splash of apple cider vinegar for brightness.
- Cut of Meat: Swap the pork tenderloin for thick-cut, bone-in or boneless pork chops.
What to Serve with Pork Tenderloin
To soak up every drop of that savory apple and ale gravy, pair this meal with:
- Creamy Mashed Potatoes or Sweet Potato Mash
- Roasted Brussels Sprouts or Green beans
- Crusty bread or Warm Dinner Rolls
Pork Tenderloin with Apple and Ale Gravy
Video
Ingredients
- 1½ pounds (680g) pork tenderloin
- Salt
- Ground black pepper
- 2 tablespoons (30ml) cooking oil plus more if needed, olive oil or canola oil (plus extra if needed)
- 1 tablespoon (14 grams) unsalted butter
- ½ onion, peeled and sliced
- 3 tablespoons (24 grams) all-purpose or plain flour
- 1 teaspoon (1 gram) dried sage
- ¼ teaspoon (⅓ gram) dried thyme
- 1½ teaspoons (1 ½ grams) rosemary
- 1 cup (240ml) dark ale , * see note for recommended brands
- 1¾ cups (420ml) beef stock or broth
- 2 medium apples, (approx. 300 grams)peeled and sliced
Instructions
- Season the pork tenderloin evenly on all sides with a generous pinch of salt and pepper.
- Heat 2 tablespoons of oil and 1 tablespoon of butter in a large skillet or heavy cast-iron pan over medium-high heat. Add the pork and sear until browned on all sides (about 5–7 minutes total – it does not need to be cooked through yet). Transfer the pork to a plate and set aside.
- Make the Gravy:
- Lower the heat to medium and add a small splash of extra oil if the pan looks dry. Add the sliced onion and cook for 3 to 4 minutes until softened and lightly browned.
- Sprinkle the flour, sage, thyme, and rosemary over the onions. Stir well and cook for 1 minute to cook out the raw flour taste.
- Pour in the dark ale, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes until slightly reduced and thickened. Gradually pour in the beef stock while stirring continuously until smooth.
- Return the seared pork tenderloin and any resting juices back to the pan, then scatter the apple slices around the meat. Cover with a lid and simmer gently on low heat for 15 to 20 minutes, until a meat thermometer inserted into the thickest part reads 140°F–142°F (60°C–61°C). (The temperature will rise to the safe 145°F / 63°C as it rests).
- Remove the pork from the pan, transfer to a cutting board, and tent loosely with foil to rest for 5 to 10 minutes. Taste the gravy and season with extra salt and pepper if needed. Slice the tenderloin into rounds and serve spooned with the warm apple and ale gravy.
Notes
- Recommended Beers: Boddingtons, Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, or New Belgium Fat Tire.
- Non-Alcoholic Swap: Replace the ale with 1 cup of beef stock plus 1 teaspoon of soy sauce and a dash of apple cider vinegar.
I’ve always overcook pork but somehow this turned out exceptionally well! An easy to follow recipe and the perfect use of our apple orchard haul. A keeper!
Thank you! It’s a great flavorcombination.