Mushroom Pork Tenderloin with Apples

Pork Tenderloin With Apples

This pork tenderloin recipe is flavorful and a perfect meal for fall.  Plus it’s all made in one pan!

Yield: 6 servings


  • 2 (3/4 pound) pork tenderloins, trimmed
  • ¾ cup all-purpose flour
  • ½ tsp salt
  • ¼ tsp pepper
  • Vegetable cooking spray
  • 1 clove garlic, minced
  • 1 cup sliced fresh mushrooms
  • 1-2 apples, thinly sliced, such as Granny Smith
  • ¾ cup frozen apple juice concentrate, thawed and undiluted


  1. Cut each tenderloin crosswise into 6 medallions.  Place medallions, cut side down, between two sheets of plastic wrap; flatten medallions to ¼ inch thickness, using a meat mallet or rolling pin.
  2. Combine flour, salt, pepper and coat pork slices with flour mixture.
  3. Coat a large nonstick skillet with cooking spray; place skillet over medium heat until hot.
  4. Arrange pork in skillet and cooked until browned on both sides.
  5. Remove port from pan; set aside.  Add garlic, mushrooms and apples; cook about 30 seconds stirring constantly.  Add apple juice concentrate and pork.  Simmer 3 minutes or until thoroughly heated.
  6. If preferred, boneless, skinless chicken breasts can be substituted for pork tenderloins.

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