Best 7 Grilled Pork Tenderloin With Apples And Brandy Cream Sauce Recipes

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Grilled pork tenderloin with apples and brandy cream sauce is a classic dish that is both elegant and flavorful. The tenderloin is marinated in a mixture of apple cider, brown sugar, and spices, then grilled to perfection. The apples are sautéed in butter until caramelized, and the brandy cream sauce is made with heavy cream, brandy, and a touch of Dijon mustard. This dish is sure to impress your guests, and it's easy to make at home.

Check out the recipes below so you can choose the best recipe for yourself!

PORK WITH APPLE CREAM SAUCE



Pork with Apple Cream Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
12 ounces haricots verts or green beans, trimmed
3 tablespoons unsalted butter
3 tablespoons chopped fresh parsley
Freshly ground pepper
4 boneless center-cut pork chops (1 inch thick, 6 to 7 ounces each)
2 teaspoons chopped fresh thyme
2 tablespoons vegetable oil
1 large shallot, finely chopped
2 Granny Smith apples, thinly sliced
1 cup hard cider (or 1/2 cup each apple cider and white wine)
1 cup hard cider (or 1/2 cup each apple cider and white wine)
1/2 cup pitted prunes, halved
1 cup heavy cream

Steps:

  • Bring a large pot of salted water to a boil. Add the haricots verts; cook until crisp-tender, 4 minutes. Drain and toss with 1 tablespoon each butter and parsley; season with salt and pepper. Cover to keep warm.
  • Meanwhile, season the pork with salt and pepper and rub with the thyme. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 4 to 5 minutes per side. Transfer to a plate; tent with foil and let rest.
  • Wipe out the skillet; add the remaining 2 tablespoons butter. Add the shallot and cook, stirring, until softened, about 1 minute. Add the apples and cook, stirring, until lightly browned, about 3 minutes. Add the cider and prunes; cook until reduced by half, about 3 minutes. Add the heavy cream and cook until thickened, 3 to 5 minutes. Season with salt and pepper and stir in the remaining 2 tablespoons parsley. Serve the pork with the apple cream sauce and haricots verts.

Nutrition Facts : Calories 799 calorie, Fat 55 grams, SaturatedFat 26 grams, Cholesterol 209 milligrams, Sodium 138 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 36 grams

PORK WITH APPLE-CREAM SAUCE



Pork with Apple-Cream Sauce image

Fix this easy pork entree from Margaret Lowenberg of Kingman, Arizona and sit down to a savory, satisfying meal.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 13

1 pork tenderloin (3/4 pound)
1/2 teaspoon dried thyme
3 teaspoons butter, divided
1/4 cup finely chopped red onion
1 large apple, peeled and thinly sliced
2 tablespoons apple juice or apple brandy, divided
1/4 cup white wine or reduced-sodium chicken broth
1/2 cup reduced-sodium chicken broth
1 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup half-and-half cream
1 tablespoon Dijon mustard

Steps:

  • Rub pork with thyme. In a large skillet, brown pork in 1-1/2 teaspoons butter; remove and set aside. In the same skillet, saute onion in remaining butter until tender. Stir in apple; cook and stir for 2 minutes. Add 1-1/2 teaspoons apple juice or brandy; cook and stir 30 seconds longer. Transfer to a bowl. , Add wine or broth and remaining apple juice or brandy to the skillet. Bring to a boil over medium heat; cook for 5 minutes or until liquid is reduced by half. Stir in broth, pork and apple mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until a thermometer reads 160°, turning pork occasionally. Remove pork and keep warm. , In a small bowl, combine the cornstarch, salt and pepper; gradually stir in cream and mustard. Stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 400 calories, Fat 16g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 903mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

PORK TENDERLOIN WITH APPLES AND ONIONS



Pork Tenderloin with Apples and Onions image

This is an easy, tasty main dish for the family on a weeknight. While the pork is in the oven, it's simple to steam a veggie side and prepare a quick salad.

Provided by Bibi

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 6

Number Of Ingredients 11

2 (1 1/2 pound) pork tenderloins
2 teaspoons vegetable oil, divided
1 teaspoon sea salt
2 tablespoons vegetable oil, divided, or more as needed
3 Granny Smith apples - peeled, cored, and sliced into eighths
2 medium sweet onions, sliced vertically
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves, divided
¼ teaspoon ground black pepper, or to taste
1 cup chicken stock
1 tablespoon butter

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
  • Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
  • Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
  • Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
  • Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
  • Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
  • Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
  • Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 12.8 g, Cholesterol 103.5 mg, Fat 12.9 g, Fiber 2 g, Protein 36 g, SaturatedFat 3.8 g, Sodium 562.7 mg, Sugar 8.8 g

GRILLED PORK TENDERLOIN WITH APPLES AND BRANDY CREAM SAUCE



Grilled Pork Tenderloin with Apples and Brandy Cream Sauce image

This is the ultimate fall supper, succulent pork tenderloin and apples grilled on the barbeque and served with a heavenly cream sauce. As a side dish, I include garlic mashed potatoes.

Provided by miss gracie

Categories     Pork

Time 1h5m

Yield 6-12 serving(s)

Number Of Ingredients 14

2 -4 pork tenderloin
2 green apples, cored and sliced into ½ inch thick slices (do not peel)
3 red apples, cored and sliced into ½ inch thick slices (do not peel)
1 can apple juice concentrate
3 cloves garlic, crushed
1 teaspoon salt
1 teaspoon pepper
1/2 cup brandy
1/2 red onion, sliced into thin slivers
1/4 cup butter
7 tablespoons frozen apple juice concentrate
1 pint heavy cream
1/2 cup brandy
salt and pepper

Steps:

  • Mix together all marinade ingredients and pour over pork tenderloin.
  • Refrigerate pork in marinade for no more than 24 hours.
  • Discard marinade and grill pork until internal temperature reaches 155 degrees.
  • When pork is almost done cooking, place apples slices on grill and grill approximately 4 minutes per side.
  • Remove from apples and pork from grill, chop green apple slices into small pieces.
  • While pork is grilling, prepare sauce: In a medium saucepan, sauté onions in butter.
  • Add salt, pepper, apple juice concentrate, cream and brandy and bring to a boil, stirring constantly.
  • Reduce heat and simmer until sauce is reduced and thickened.
  • Add grilled, chopped green apple and continue to simmer a few more minutes.
  • Slice grilled pork into ½ inch slices.
  • Place on serving plate with red apple slices.
  • Top with cream sauce.

PORK TENDERLOIN WITH CARAMELIZED PEARS AND PEAR-BRANDY CREAM SAUCE



Pork Tenderloin with Caramelized Pears and Pear-Brandy Cream Sauce image

Categories     Milk/Cream     Fruit     Herb     Pork     Sauté     Pear     Pork Tenderloin     Brandy     Eau de Vie     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 1/4 pounds pork tenderloin, trimmed, cut crosswise into 1-inch-thick slices
4 tablespoons (1/2 stick) butter
4 firm but ripe large Anjou pears, peeled, halved, cored, cut into 1/3-inch-thick wedges
1 teaspoon sugar
1/2 cup chopped shallots
1 1/4 teaspoons dried thyme
1/4 cup pear eau-de-vie (clear pear brandy) or pear schnapps
1 cup whipping cream
1/3 cup pear nectar

Steps:

  • Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
  • Melt 2 tablespoons butter in large nonstick skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 8 minutes.
  • Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; sauté just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots and thyme; sauté 2 minutes. Add eau-de-vie; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
  • Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.

APPLE-BRANDY GRILLED PORK LOIN BY EMERIL



Apple-Brandy Grilled Pork Loin by Emeril image

Speaking of grilling, If I prepare it, my hubby Keith will fire up the charcoal -- even in ice and snow. The guy is a grilling maniac -- and he's good! This recipe can be grilled outdoors or on a grill pan in the oven if you prefer. It's maddeningly delicious and guess what -- waaaaaaaaaaaaay easy! The only thing you have to remember to do is to start it the day before you want to grill it. This is easily a triple Emeril "BAM!" Once you've tasted it, you'll want it again..and again! But sorry -- gotta get your own grillin' guy! Keith's mine! haha!! Now -- the notes: First off, please use real apple juice -- it's like sinful or something to mix kiddie apple koolaid with good brandy -- know what I mean? Second, I can not do "hots" so no way did Emeril's Essence get on my pork. Cayenne did not make it into my marinade either. I used a McCormick grill seasoning for steak and that worked beautifully. It's pretty much the same as Emeril's -- just no hots. But for all you folks who like a kick to your food -- the Essence recipe is included. Just remember that you can also buy it in the spice aisle of your grocery store. Third -- if you're like me and want to stretch a buck -- carve your pork thinly. It will last longer and an added plus is that it will make fantastic sandwiches the next day! Finally -- Emeril suggests using a true pork loin rather than the tenderloin because he says it stands up better to the grill. I used a large tenderloin because we just like it better and it cooks a bit faster. We don't have a fancy grill -- it's just your old trusty charcoal deal with a little lid. However, you cook it, just make sure the interior temperature is right before you chow down, ok?

Provided by Adrienne in Reister

Categories     Pork

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup apple juice
1/4 cup brandy, plus
1 tablespoon brandy
2 tablespoons light brown sugar
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1 (3 -3 1/4 lb) pork loin, trimmed 3 to 3 1/4-pound

Steps:

  • To make the marinade, in a bowl, combine the apple juice, brandy, brown sugar, mustard, oil, 1 teaspoon of the salt, 12 teaspoon of the pepper, the cinnamon, allspice, and cayenne and whisk well to combine and dissolve the sugar.
  • Place the loin in a large re-sealable plastic bag and add the marinade. Seal and place in a large baking dish. Let marinate in the refrigerator for 8 hours or overnight, turning occasionally.
  • Preheat a grill to medium-low heat (230 degrees to 250 degrees F).
  • Remove the pork from the marinade and pat dry, discarding the marinade, and season on all sides with 1 teaspoon of the Essence (see recipe below) and the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  • Grill the pork with the grill lid closed, turning several times, until an instant-read
  • thermometer registers an internal temperature of 145 degrees F when inserted into the thickest portion of the meat, about 45 minutes, depending upon the thickness of the meat.
  • Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before carving.
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; Combine all ingredients thoroughly (Yield: 2/3 cup).

GRILLED PORK TENDERLOIN WITH FRIED APPLES



Grilled Pork Tenderloin with Fried Apples image

Delicious!

Provided by Alyssa Long

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 40m

Yield 4

Number Of Ingredients 6

1 (2 pound) pork tenderloin, or more as needed
1 pinch garlic salt
1 pinch ground black pepper
3 tablespoons butter
3 Granny Smith apples, sliced, or more to taste
⅓ cup white sugar

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Generously season pork tenderloin with garlic salt and pepper.
  • Cook pork on the preheated grill, turning twice on each side, until no longer pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from grill and cover with aluminum foil; let rest for 5 minutes. Slice pork and place on a serving platter.
  • Melt butter in a skillet over medium heat; add apples. Cover skillet and cook for 5 minutes. Stir apples and sprinkle with sugar; reduce heat to low. Cover skillet and cook apples for 5 more minutes. Remove cover; cook and stir until apples are lightly browned, 2 to 3 more minutes. Spoon apples over sliced pork.

Nutrition Facts : Calories 384.9 calories, Carbohydrate 29.7 g, Cholesterol 121.1 mg, Fat 14 g, Fiber 2 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 221.5 mg, Sugar 27.3 g

Tips:

  • To ensure the pork tenderloin is cooked evenly, use a meat thermometer to check the internal temperature. It should reach 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for medium-well.
  • If you don't have a meat thermometer, you can also check the doneness of the pork by cutting into it. The meat should be slightly pink in the center for medium-rare, or cooked through with no pink for well-done.
  • To prevent the pork from drying out, baste it with the brandy cream sauce every few minutes during grilling.
  • If you don't have brandy, you can substitute another type of alcohol, such as white wine or apple cider.
  • For a more flavorful sauce, use a good-quality apple cider or apple juice.
  • If you don't have heavy cream, you can substitute milk or half-and-half.
  • To make the sauce ahead of time, simply prepare it up to the point of adding the cream. Then, cover and refrigerate for up to 24 hours. When ready to serve, reheat the sauce over low heat and stir in the cream.

Conclusion:

Grilled Pork Tenderloin with Apples and Brandy Cream Sauce is a delicious and easy-to-make dish that is perfect for any occasion. The tender pork, sweet apples, and creamy sauce come together to create a flavor combination that is sure to please everyone at the table. So next time you're looking for a special meal to impress your friends or family, give this recipe a try.

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