Apple Glazed Pork Tenderloin with Cauliflower Mash and Snap Peas

Pork tenderloin pairs beautifully with the natural sweetness of apples, creating a savory-sweet main dish that feels special yet approachable. In this recipe, we sear the pork until golden, then roast it alongside snap peas for a complete meal on one pan. The real star is the apple pan sauce-chunks of apple simmered with chicken stock until tender and glossy.

On the side, a creamy mash made from Yukon Gold potatoes and cauliflower offers a lighter take on classic mashed potatoes. It’s so velvety and flavorful that no one will guess there’s cauliflower hidden inside. This wholesome dinner comes together in about 40 minutes, making it perfect for busy weeknights or a cozy weekend meal.

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Ingredients

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

24 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

2 unit AppleView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Wash and dry all produce. Cut potatoes into 1-inch cubes. Place potatoes and cauliflower in a large pot, add a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until very tender, 12-15 minutes. Drain and return to pot.
2. Meanwhile, heat a drizzle of oil in a large ovenproof skillet over medium-high heat. Season pork all over with salt, pepper and dried thyme. Add to skillet and cook, turning occasionally, until browned on all sides, 4-8 minutes.
3. Trim tough ends and strings from snap peas. Transfer browned pork to a baking sheet, placing it to one side. Add snap peas to the other side, drizzle with oil and season with salt and pepper. Roast until pork reaches desired doneness and snap peas are tender, 10-12 minutes.
4. While pork roasts, halve and core apples, then chop into ½-inch cubes. In the same skillet used for pork, melt 2 tablespoons butter with a drizzle of oil over medium heat. Add apples and cook, tossing occasionally, until golden, 5-7 minutes. Season with salt and pepper. Stir in chicken stock concentrates and ½ cup water. Increase heat to medium-high and cook until apples are tender and sauce thickens slightly, 3-4 minutes.
5. Add remaining 2 tablespoons butter to the pot with potatoes and cauliflower. If mash has cooled, reheat briefly over low heat. Mash with a potato masher or fork until mostly smooth. Season with salt and pepper.
6. Slice pork crosswise into medallions. Divide cauliflower mash and snap peas among plates, top with pork medallions and spoon apple pan sauce over the pork, including apple pieces.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time as needed to avoid drying out.

Can I make the mash ahead of time?

Absolutely. Prepare the mash, let it cool and refrigerate in an airtight container. Reheat gently on the stovetop or microwave before serving.

What type of apple works best?

Firm, slightly tart apples like Granny Smith or Honeycrisp hold up well during cooking and balance the sweetness.