Shelburne Orchards

Pork Tender with Savory Apples Recipe

Pork has received a bad rap, but if you use pork from smaller farms like Niman Ranch or Snake River, you can rest assured that the quality will be excellent. Pork is wonderful with cooked fruits. Apricots or peaches can be substituted for the apples in the summer months.


  • 1 tablespoons ground cumin
  • dash salt and pepper
  • 1lb. pork tenderloin
  • 1 tablespoon extra virgin olive oil
  • 1 large apple, cut in inch slices with skin on (use a peach or two apricots when in season)
  • 1/3 cup water
  • 2 tablespoons fresh thyme, chopped


  1. Coat the tenderloin with cumin, salt and pepper.
  2. Heat the extra virgin olive oil in a heavy skillet.
  3. When the pan is very hot, add pork, and brown both sides (approximately two minutes per side). Remove the pork and add the apples to the pan. Let the apples begin to brown while stirring.
  4. Pour in water and scrape the bottom of the pan with a woode spoon. Add thyme.
  5. Push apples to the edges of the pan and put pork back in. Place lid on and simmer for seven minutes.
  6. Turn off the heat and let stand for a few minutes. Slice pork and serve.

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