Choose firm apples
Tart, firm apples retain their shape better during brief simmering. Very soft varieties break down faster.
European Recipe
Pork tenderloin with apple, onion and rice
Pork tenderloin is briefly seared, then fully cooked with apple and onion in the pan juices. Rice absorbs the fruity sauce and completes this dinner.
Total time
40 min
Calories
602 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
A savoury pan with an autumn fruit note
Apple and onion give lean pork a gentle sweetness and pleasant acidity. The meat cooks in two stages: searing first, then finishing gently in the pan sauce. Rice cooks separately at the same time. A temperature check makes the method dependable even when medallions vary in thickness.
Dinner
Meat
Autumn Recipes
Rice
Recipe
Pork tenderloin with apple, onion and rice
Browned pork medallions, tender apple wedges and onions in a light pan sauce, served with fluffy parboiled rice.
Ingredients
2 servings
Method
-
1
Prepare the ingredients
Pat the pork dry and cut into medallions about 3 cm thick. Cut the apple into narrow wedges and mix with lemon juice. Slice the onion into strips and chop the parsley.
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2
Cook the rice
Bring rice, 240 ml water and half the salt to a boil. Cover and cook over low heat for about 20 minutes until the water is absorbed and the grains are tender. Add a little water if needed and follow the cooking time on the package.
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3
Sear the medallions
While the rice cooks, heat the oil in a skillet. Season the meat with pepper and half the remaining salt. Sear over medium-high heat for 2 minutes on each side, then set aside on a plate. The meat is not yet fully cooked.
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4
Cook the apple and onion
Melt the butter in the same skillet. Cook the onion over medium heat for 3 minutes. Add the apple wedges with their lemon juice and cook for 2 minutes. Add the remaining 100 ml water and salt. Return the meat with any released juices and finish cooking covered over low heat for about 8 minutes. The thickest medallion must reach at least 70 °C for 2 minutes; cook longer if needed.
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5
Serve
Fluff the rice with a fork. Divide between plates with the medallions, apple, onion and pan juices. Sprinkle with parsley and serve.
Kitchen know-how
Tips for Pork tenderloin with apple, onion and rice
Check the meat temperature
Medallion thickness affects the cooking time. A thermometer avoids relying on the meat’s colour alone.
Variations
How to adapt this recipe
Replace the apple with the same weight of firm pear. The dish becomes sweeter; the calculated nutrition applies to apple.
Serve boiled potatoes instead of rice. Omit the rice and its water from the base recipe accordingly; this version is not included in the nutritional values.
Nutrition per serving
602kcal
61.2 gCarbohydrates
51.7 gProtein
15.4 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pork tenderloin with apple, onion and rice
This allows the onion and apple to cook separately without exposing the tenderloin to high heat for too long. It is later fully cooked in the pan sauce.
Yes. Replace the butter with the same weight of rapeseed oil. This changes the flavour and nutritional values.
Measure the internal temperature of the thickest piece. For this recipe, the meat must reach at least 70 °C for 2 minutes; thicker pieces need a longer cooking time.
Use parboiled rice with a cooking time similar to that in the ingredient list. Brown rice usually takes longer and should be started earlier.
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