Apple Glazed Pork Tenderloin with Cauliflower Mash and Snap Peas

Pork tenderloin pairs beautifully with sweet fruit and this recipe takes full advantage of that pairing. Juicy pork is seared until golden, then roasted to perfection and finished with a luscious apple pan sauce. The natural sweetness of the apples complements the mild pork, creating a balanced and satisfying main dish.

On the side, we’ve got a creamy cauliflower mash that sneaks in extra veggies without sacrificing flavor. Roasted sugar snap peas add a pop of green and a pleasant crunch. This wholesome meal comes together in just 35 minutes, making it perfect for a busy weeknight dinner that feels special.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

5 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

6 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Wash and dry all produce. Cut the potatoes into 1-inch cubes. Place the potatoes and half the cauliflower in a large pot with 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 the pot.
2. Meanwhile, heat a drizzle of oil in a large oven-safe pan over high heat. Season the pork all over with salt, pepper and ½ teaspoon dried thyme. Add to the pan and cook, turning occasionally, until browned all over, 4-8 minutes.
3. Trim any tough ends or strings from the snap peas. Once the pork has browned, transfer it to a baking sheet, placing it toward one side. Add the snap peas to the other side and toss with a drizzle of oil and a pinch of salt and pepper. Roast in the oven until the pork is cooked to your desired doneness and the snap peas are tender, 10-12 minutes.
4. While the pork roasts, halve and core the apple, then chop into ½-inch cubes. Melt 1 tablespoon butter with a drizzle of oil in the same pan used for the pork over medium heat. Add the apple and cook, tossing occasionally, until golden, 5-7 minutes. Season with salt and pepper. Stir in the chicken stock concentrate and ½ cup water. Increase the heat to medium-high and cook until the apple is tender, 3-4 minutes.
5. Add the remaining 1 tablespoon butter to the pot with the potatoes and cauliflower. If the vegetables have cooled, reheat briefly over low heat. Toss to melt the butter. Mash with a potato masher or fork until mostly smooth. Season with salt and pepper.
6. Slice the pork crosswise into medallions. Divide the cauliflower mash and snap peas between plates, then top with the pork. Spoon the pan sauce over the pork, making sure to include the 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 accordingly to avoid drying out.

Can I make the cauliflower mash ahead of time?

Yes, you can prepare the mash up to a day in advance. Reheat gently on the stovetop or microwave, adding a splash of milk or water if needed.

What can I use instead of chicken stock concentrate?

You can substitute with ½ cup of chicken broth or stock, but you may need to reduce the added water slightly.