Potted Pork Tenderloin with Sweet Onions and Apple

Name: Potted Pork Tenderloin with Sweet Onions and Apple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pork tenderloins, well-trimmed and cut into large chunks (about 2 1/2 pounds); 1 1/2 teaspoons ground fennel or fennel pollen; Kosher salt and freshly ground black pepper; Flour, for dredging; 2 to 3 tablespoons extra-virgin olive oil; 3 tablespoons butter; 4 medium onions, cut into thin wedges, root end attached; 2 medium Macintosh apples, peeled and chopped; 2 fresh bay leaves; A few sprigs fresh sage, very thinly sliced; 1/4 cup calvados; 1 cup chicken stock or cloudy apple cider

Servings: persons

2 pork tenderloins, well-trimmed and cut into large chunks (about 2 1/2 pounds)
1 1/2 teaspoons ground fennel or fennel pollen
Kosher salt and freshly ground black pepper
Flour, for dredging
2 to 3 tablespoons extra-virgin olive oil
3 tablespoons butter
4 medium onions, cut into thin wedges, root end attached
2 medium Macintosh apples, peeled and chopped
2 fresh bay leaves
A few sprigs fresh sage, very thinly sliced
1/4 cup calvados
1 cup chicken stock or cloudy apple cider

1
Season the pork with fennel, salt, and pepper, and dredge in flour.
2
Heat a few tablespoons extra-virgin olive oil, a couple turns of the pan, in a Dutch oven over medium-high heat.
3
Add the pork and brown the meat.
4
Do this in 2 batches if your pot size demands it.
5
Use a little extra oil if necessary for a second batch.
6
Remove the browned meat to a plate and add the butter to the pan.
7
Reduce the heat a bit and add the onions, apples, bay leaves, and sage.
8
Season with salt and pepper and cover the pan to sweat the onions for 12 to 15 minutes, stirring occasionally.
9
Uncover the pot and raise the heat a bit.
10
When the onions start to brown, add the calvados to the pot.
11
Add the stock, slide the pork back in, and simmer to cook through a few minutes more.
12
Serve from the hot pot.

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pork tenderloins, well-trimmed and cut into large chunks (about 2 1/2 pounds), 1 1/2 teaspoons ground fennel or fennel pollen, Kosher salt and freshly ground black pepper, Flour, for dredging, and more.

Yes, Potted Pork Tenderloin with Sweet Onions and Apple falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potted Pork Tenderloin with Sweet Onions and Apple

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions