Prepare esta receta, y esta muy buena, solo que no puse la hierba que se le agrega al final de la salsa de manzana, porque no la encontre en los ingredientes.
La acompane con unas rodajas de pinas que ase junto con la carne de cerdo.
Gracias, esta muy buena.

I made this for a recent dinner party and it not only tasted fabulous, but the presetation was spectacular - everyone was wowed by it.

I love to entertain, but also like spendng time with my guests. If there are any steps that can be completed ahead of time, they would be appreciated. How about the sauce for instance, right up until the cornstarch? Could the tenderloins be seared and set aside for roasting later?

Thank you

The brining can be done 1 or 2 days in advance and yes the pork tenderloins can be seared ahead and then refrigerated. Just bring them to room temperature again before cooking them in the oven.
I don't think I would make the sauce ahead, as the apples and onions would suffer a bit. But you can slice the onions, but I would wait to slice the apples.
The polenta is a good one to make ahead. If you go to the recipe for polenta there are even tips for making it ahead.
The green bean recipe also has tips for making them ahead. You can blanch them and place into an ice bath and even prepare the mise en place for them.
I am all for having fun when guests arrive so I hope that helps.

My family loved this. I did not review any of the prep before comments, but plan to make this for a dinner party in a week, and didnt want the smell of the browning in the house. Now I will be able to prep the day before. Cant wait to serve this to my guests. Served with a garlic/chesey mashed potato(not on site) and the roasted carrots with balsamic vinegar(on site). Dinner was a hit, and my fiance wants me to stop working and just stay home in the kitchen. I would love to, but dont want to just eat mac and cheese. Thanks for this recipe and this site. I look forward to trying many new dishes, and entertaining many times over in my new kitchen, with this new found site.
S

Can this recipe be adapted for a pork loin roast? I bought one at the store the other day because it looked fantastic and was at a good price, but I'm at a loss as to what to do with it.

You sure could use this recipe for the roast. The only difference would be that the cooking time will just be a bit longer. Cook the loin to the same temperature as the pork tenderloin and make sure to let it rest for at least 15 minutes or so before slicing it.

I think this would be a great thing to do with the pork loin, as pork and apples are the best of friends!

Hope this helps - dawn

I'm in Canada, so to me apple cider is an alcoholic beverage (think Strongbow) - but I know that it means something else in the States. Which version are you looking for in this recipe? and if you're using the US meaning, can I substitute apple juice? many thanks

This recipe is referring to the apple cider that is like strong apple juice (not like Strongbow cider)...and yes you sure could use apple juice instead.

When brining a day or two in advance, does the pork remain in the brine or do you brine for 2 hours then remove the pork, pat dry and store in the fridge? Thanks for the clarification!

Definitely do not leave in the brine. Remove it and store in the refrigerator. For more details and to learn the basics of brining, watch the lesson on How to Brine.

Good luck!

This pork tenderloin recipe is definitely one of my favourites. It never fails to WOW our family and guests alike. Thanks so much for sharing your expertise with us all. Your recipe site is a winner. Go Canada Go!
Helen B

The recipe looks great - what would be a suitable red? I'm thinking Pinot Noir - but I would love to hear your thought and if you have any specific suggestions.

Thank you,

Matthew

Hi Matthew,

I am no pro with wine selections, but I do love to drink it! :) I often turn to my trusty book called “What to Drink with What You Eat" by Andrew Dornenburg and Karen Page. It breaks down the wines that pair well with particular foods and highlights the grapes that go best. For this dish, they recommend a light-bodied Pinot Noir or Zinfandel. Your instincts were right. Hope this helps! Happy Cooking!

Step 3: "While the pork is cooking in the oven, peel, core and slice the onions. Next peel and wedge the apples into 1/4 inch to 1/2 inch wedges."

Are onions and apples reversed in these two sentences?

The pork is brining now. I'm excited for my christmas dish!

Sorry about that...the order is correct (as per the video); however the words were a bit mixed up. The text has been fixed now...slice the onions and then peel, core and wedge the apples.

Thanks for keeping us on our toes :-)

Enjoy your dinner and don't forget to let the pork rest before you slice it. Happy Cooking!

I would like to make this recipe tomorrow but find I haven't got any sage - is there a substitute for the sage?

There is no true substitute for sage as it has a very unique taste; however if you find any you can either just leave it out or maybe use a bit of fresh thyme instead.

Thanks Dawn!

My first brining experience - and wow! I will be doing it again for sure!

What is the difference between brining and marinating?

So glad that you liked the pork. Brining really does make a difference. To answer your question, the significant difference between a marinade and brine is that salt is the key element of a brine. Brining also involves osmosis to exchange the liquid from the brine with the moisture inside the meat. Marinating on the other hand uses acidity to break down (denature) the texture of the meats surface.

For more information on brining I suggest watching the cooking school lesson on How To Brine. Cheers!

most excellent recipe...had friends over and we killed the pork...added smoked mozarella to the polenta...great flavor combination with the apples and the pork...ate with a wonderful bottle of albarino...made for a good night...

I am embarrassed to say that I did so many things differently, yet my pork turned out wonderful! Went to the supermarket a couple of hours ago and bought butterfly pork steaks for dinner. I didn't have time to brine the pork, merely seasoned it with salt and pepper and pan fried the pork using the flip often method which I learned from this website. Couldn't find fresh sage and cider vinegar, hence I had to make do with whatever ingredients I had on hand, i.e. half a bottle of white wine, chicken stock, onions and Fuji apples. And to my amazement, it turned out well! The pork was tender and juicy and the sauce was slightly tangy and light. I am sure this dish will taste phenomenal with brining and the addition of fresh sage and vinegar. Will definitely prepare it again when I get hold of all the ingredients listed in the recipe!:)

I didn't notice any Kosher salt being added during "Step 3: Making the Sauce", although the text indicates 1/2 tsp Kosher salt. Can someone clarify?

The salt is used more "to taste" in the sauce. We recommend letting the sauce reduce first and then taste it for seasoning (salt).

For more info on pan sauces, watch the cooking school lesson on How to Make Pan Sauces. Cheers!

Thanks so much for the clarification, Dawn. :-)

In "Step 3: Making the Sauce" I noticed that the text recipe calls for grapeseed oil. Only a few days ago, I believe the recipe indicated to use olive oil. Is grapeseed oil absolutely essential for this sauce, or would it be OK to substitute olive oil? Thanks for your help.

Any neutral flavored oil that has a high smoke point will do. So in short, yes olive oil will also work. Cheers!

This is probably not the proper place for this question. I would like to make Tripe a la Mode de Caen. I have tried this dish in Wash. DC and found it delicious. The recipe that I have calls for calves foot. Cannot get it around here. Any good substitutes?

Also I would like recommendations for French cookbooks. I have 2 vols. of Julia, Paul Bocuse, etc. Any others/

Jorge

I would start a new thread (one for the first question and one for the second question) instead of asking it here as this is a thread about this particular pork dish and these questions will get lost in here. Cheers!

What type of white wine do you recommend using for the apple sage jus?

Essentially you are making a pan sauce so really you can use which ever you like.

For more information, I encourage you to watch the cooking school lesson on How to Make a Pan Sauce. Cheers!

Right now I'm living in Romania and they don't seem to have cornstarch here. Is there something that I can use as a substitute?

Here is a good link that provides plenty of substitutes. Cheers!

Hi!

I was planning on brining the pork tonight and cooking it tomorrow. Unfortunately I forgot it in the fridge and left it in the brine for 4 hours! Is there any way to save it, or am I doomed to pork that will be too salty?

Thanks!

Jon

If you have done a high salt solution then yes indeed it may be too late for Mr. Pork; however if you did a lower salt solution then you maybe okay. Your best bet is to cut off a small piece of pork (do not salt it any further, of course) and then just cook it and try it to see if it tastes too salty. Hope this helps Jon - cheers!

Seven at night, crazy week and we remember that we have pork tenderloin in the fridge that has to be cooked tonight. Rouxbe! Found this recipe and sorry to say, did not brine the pork, it would be too late. It still came out moist and delicious, restaurant quality. The sauce was perfect, just the right touch of sweetness. We had a side of a quinoa salad. I really think that I am starting to get this cooking thing...lol.