Pan-Seared Pork Tenderloin with Sweet Apple Pan Sauce, Cauliflower Mash and Snap Peas

Pork tenderloin has a natural affinity for sweet, fruity flavors and this recipe makes the most of that pairing. We sear the pork until golden, then simmer chunks of fresh apple in a savory pan sauce that clings to every slice. On the side, a creamy mash of potatoes and cauliflower offers a lighter take on classic mashed potatoes, while sugar snap peas add a fresh, crisp bite.

This dish is proof that you can enjoy a hearty, satisfying meal without feeling weighed down. The cauliflower mash sneaks in an extra serving of vegetables and the bright apple sauce ties everything together. It’s a weeknight dinner that feels special enough for company.

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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 the oven to 400°F. Wash and dry all produce. Cut the potatoes into 1-inch cubes. Place the potatoes and cauliflower florets in a large pot, add a pinch of salt and cover with water 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 large drizzle of oil in a large pan over high heat. Season the pork tenderloin all over with salt, pepper and dried thyme. Add to the pan and cook, turning occasionally, until browned on all sides, 8-10 minutes.
3. Trim the tough ends and any strings from the snap peas. Transfer the browned pork to a baking sheet, placing it to one side. Add the snap peas to the other side, toss with a drizzle of oil and a pinch of salt and pepper. Roast in the oven until the pork reaches your desired doneness and the snap peas are tender, 10-12 minutes.
4. While the pork roasts, halve and core the apples, then chop into ½-inch cubes. In the same pan used for the pork, melt 2 tablespoons of butter with a drizzle of oil over medium heat. Add the apples and cook until golden, 5-7 minutes, tossing occasionally. Season with salt and pepper. Stir in the chicken stock concentrates and 1 cup of water. Increase the heat to medium-high and cook until the apples are tender, 3-4 minutes.
5. Add the remaining 2 tablespoons of butter to the pot with the potatoes and cauliflower. If the vegetables have cooled, reheat briefly over low heat. Toss to melt the butter, then mash with a fork or potato masher until mostly smooth. Season with salt and pepper.
6. Slice the pork into medallions. Divide the cauliflower mash and snap peas between plates, then top with the pork. Spoon the apple pan sauce over the pork, making sure to include the apple pieces.

Recipe Tips

FAQ

Can I use a different type of apple?

Yes, any firm, sweet apple like Honeycrisp, Fuji or Gala works well. Avoid overly tart apples as they may not provide the desired sweetness.

Can I substitute the cauliflower mash with something else?

Absolutely. You can use regular mashed potatoes, mashed sweet potatoes or even a side of rice or quinoa.

How do I know when the pork is done?

The pork is safe to eat at 145°F. Use an instant-read thermometer inserted into the thickest part. It will be slightly pink in the center, which is perfectly fine.