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.
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!