Pork Tenderloin with Apple and Ale Gravy
Juicy, perfectly cooked pork tenderloin nestled in a rich, savory dark beer and sweet apple gravy. This simple one-pan meal brings cozy fall comfort to your dinner table in under 30 minutes.
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.
Video
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.
Nutrition
Serving: 1 | Calories: 375kcal | Carbohydrates: 2g | Protein: 39g | Fat: 12g | Polyunsaturated Fat: 580g | Sodium: 396mg