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. Tender pork is cooked in the most delicious gravy, made with dark beer along with a little sweetness from seasonal apples.
Whether you’re looking for a Sunday supper meal idea, or a quick weeknight dinner (with simply amazing leftovers), this recipe will be your go-to seasonal pork and gravy meal.
Pork and apples combined make for a delicious flavor combination. Add a tasty gravy and you have one hell of a meal. This recipe would also work with pork chops.
This pork tenderloin recipe is my new favorite, quick meal. However, you don’t always have to have a sauce with it like my Sage Rubbed Pork Tenderloin. You can add a Balsamic Glaze, but when it’s cold outside, the apple gravy makes for a warm and comforting dish.
Beer/ale substitute
The beer (ale) in the gravy adds a lovely depth of flavor to this pork gravy. If you don’t want to use it, you can leave it out or, you can add a little soy sauce or tamari to add richness of flavor.
Cook onions in oil and butter until softened. Sprinkle in flour to thicken, then add herbs, dark beer and beef stock, stir well. Add the apples and cook until softened.
The time varies on the thickness of the pork. This is why it is so important to use a meat thermometer. The safe temperature for pork tenderloin is $145°F/63°C.
Overcooking pork tenderloin
Over cooking pork will make it dry and tough (no good). Here’s a little Culinary Ginger Tip: I like to remove the pork from the cooking method I’m using (either oven or pan) just a few degrees below the done temperature because I like to allow the meat to rest before slicing and this resting time helps bring it up to the correct temperature and avoids overcooking.
If you’ve made this Pork Tenderloin with Apple and Ale Gravy, leave a comment (or question) below. I love to hear from my readers!
Pork Tenderloin with Apple and Ale Gravy
A whole pork tenderloin is cooked in a delicious apple and ale gravy.
Ingredients
- 1 ½ pound (480 gram) pork tenderloin
- Salt, plus more for gravy
- Pepper
- 2 tablespoons oil plus more if needed
- 1 tablespoon butter
- ½ onion, peeled and sliced
- 1 teaspoon dried sage
- ¼ teaspoon dried thyme
- 1 ½ teaspoons rosemary
- 1 cup (236 ml) dark ale * see note
- 1 ¾ cup (470 ml) beef stock
- 2 apples, peeled and sliced
- 3 tablespoons flour
Instructions
- Season the pork tenderloin evenly with a light sprinkling of salt and pepper.
- To a heavy or cast iron skillet over medium-high heat add oil and butter. When hot add the pork and sear on all sides to brown (it doesn’t have to be completely cooked) remove from the pan.
- Using the same pan, turn the heat down to medium and add more oil if needed. Add the onion and cook until lightly browned. Sprinkle in the flour, sage, thyme and rosemary. Mix well with the onions, cook for 1 minute, this will take out any raw flour taste. Add the ale, stir well and simmer for a couple of minutes until slightly reduced, it will be thick. Stir in the stock. Return the pork to the pan and add the apples. Cover and simmer for 15-20 minutes until the center of the pork reaches 145°F/63°C using a meat thermometer.
- Remove the pork from the gravy and allow to rest a couple of minutes before slicing.
Notes
Popular brands I use are Boddingtons, Newcastle Brown Ale, Samuel Smiths, New Belgium,
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 338Total Fat 20gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 12gCholesterol 39mgSodium 396mgCarbohydrates 26gFiber 3gSugar 12gProtein 12g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
