Zartes Schweinefilet im Blätterteig gefüllt mit karamellisierten Äpfeln und Zwiebeln.

Crispy on the outside and juicy with lots of flavors on the inside. This is what you get with that easy and fancy dinner recipe for pork tenderloin in puff pastry with caramelizes apples, onions and sage. I’m serving it with a delicious calvados sauce and baked apples. Perfect for the holidays, special evenings and family dinners.

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What I ultimately love about the colder seasons are the comforting dishes. It doesn’t need to be a “light ” salad . Nope. It can be something more richer, something with a little bit more butter or cream and therefore more flavor. Fat is a flavor enhancer for sure. “Butter is life” or what is your opinion on that?!?? And no. We don’t eat calorie rich dishes every day. But when I’m cooking fancy there are a little bit more calories involved than usual. But not much. Promised !

Pork tenderloin in puff pastry with caramelized apples and onions and where to start.

First of all I start with making the caramelized apples and onions.

First I start with cutting the onions and cored apples in thin slices .
After that I’m putting all the apples onions and the rest of the Ingredients into a medium sized pan. Cooking everything on medium heat until caramelized and tender.
Put the apple- onions filling into a bowl and let it cool completely .

Searing the tenderloin and making that delicious calvados sauce

I start out with cleaning the tenderloin which means getting rid of the fat and trim off the sinews.
After that I salt and pepper the tenderloins generously. Searing them for 30 seconds on each side in a very hot pan with some heated oil.
O’m turning down the heat to medium the heat and take out the tenderloins . Let the tenderloins cool completely.
When the tenderloins are out of the pan I’m deglazing the hot pan with the Calvados. Whisking constantly until the alcohol is evaporated.
Now Im adding the clear stock and let the sauce reduce a little bit.
At last I’m turning off the heat and whisk in the butter cubes one at a time until everything is a homogenous sauce. Salt and pepper the sauce eventually.

Now tell me that sauce doesn’t look fantastic!

Tenderloin in puff pastry – Almost finished with the prepping

First things first! Heat the oven to 200°degree Celsius circulation.

I always put the rolled out puff pastry on a baking paper into the freezer first for about 5-10 minutes because then its less sticky when working with it.
Im cutting off some of the length of every puff pastry sheet and reserve this for the cut out decoration .
I put the sheets on the counter and drizzle some AP flour onto the middle. that way the bottom gets less soggy while baking.
Now I’m putting the cooled tenderloin into the middle of the sheet and arrange the caramelized onions and apple filling on top with the fresh sage.

Ok. Almost done with the prepping.

After the filling is on top I pull one side cautiously into the middle and put some egg wash on the edges of that side. Then I pull the other side over it. Sticks better .
Pressing the edges together and brushing some more egg wash on top before I arrange the cut out ornaments for decoration on top. Brush the ornaments with some more egg wash
At last I transfer the Tenderloin puff pastry logs with the baking sheet into a baking dish and arrange the cored apple halves on both sides of the log.
Finally I bake it for 30 minutes. But this really depends on your oven.

Before I serve that baked tenderloin I put some lingonberry jam onto the middle of the baked apple halves. But cranberry jam is as good of a replacement ?.

What would be a perfect side for that fancy tenderloin?

In my opinion a classic potato side and some vegetables are always a good thing. But if you want fancy all the way I can recommend delicious potato rosemary stacks and Ras-el-hanout spiced carrots. ?❤️

If you are looking for a fancy vegetarian dinner recipe I’m sure my “Festive Pumpkin Risotto with Pomegranate Seeds and Feta Crumbs” will be perfect for you.

If you make Fancy pork tenderloin in puff pastry with caramelized Onions and apples, which totally is the most delicious festive dish ever, please make sure to leave me some kind words and give the recipe a rating ❤️❤️❤️❤️❤️. What I love the most is hearing from you guys. Let me know what you think about it. and of course, if you do make this recipe, don’t forget to also tag us on Instagram ?. Seeing your photos making our recipes, is our favorite thing to do ?.

Big warm hug Nina

Pork tenderloin in puff pastry with caramelized apples, onions and fresh sage – a fancy dinner recipe

4 from 6 votes

Recipe by Nina Course: christmas main course, dinner, dinner recipe, fancy dinner, holiday main course, Main CourseCuisine: American, austrian, French

Servings

Prep time

minutes

Cooking time

minutes

Calories

1196

kcal

Pork Tenderloin with caramelized apples and onions in puff pastry with a delicious calvados sauce is an elegant and fancy main dinner recipe perfect for special ocassions. Its perfect for family dinners, fancy sunday dinners, thanksgiving or Christmas. You will be the star with this delcious and flavorful and super tender pork tenderloin oven recipe.

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Ingredients

caramelized apples and onions
3 3 apples medium size, cored and halved
2 2 onions medium size, peeled
2 tbsp 2 brown sugar
1 tsp 1 salt
50 g 50 butter
pork tenderloin plus calvados sauce
2 2 pork tenderloin each about 500g (1 pound)
salt and pepper for seasoning
80 g 80 butter
2 2 puff pastry sheets
50 ml 50 calvados
100 ml 100 clear soup vegetable, pork, beef whatever you have
150 g 150 butter
3 3 apples halved and cored
6 tbsp 6 cranberry jam or lingonberry jam
50 g 50 sage fresh

Directions

caramelized apples and onions
Start with cutting the onions and the cored apple halves in thin slices and put them afterwards into a large pan.
Add the 80g Butter, brown sugar salt and some fresh pepper and cook everything on medium heat until the apples are caramelized and tender.
Pour the filling into a bowl and let it cool completely.
Pork tenderloin
Use the same pan as you used for the caramelized apples and onions. Don't clean the pan. We want all that delcious flavor from the apples and onions.
Clean and trim the pork tenderloins and sprinkle it with salt and freshly ground pepper. You will need for every pork tenderloin about 1 tsp salt and half a teaspoon fresh pepper for seasoning .
Add 50g of butter to pan and 2 tbsp of vegetable oil and heat on high intil searing hot.
When the pan is searing hot add the pork tenderlions and sear it on every side for about 30-45 seconds depending on your cooktop.
Take the tenderlions out of the pan and let it cool completely. Reduce the heat to medium.
Deglace the pan with the calvados and whisk continuoisly until the alcohol is evaporated. Add the soup stock and let it cook for about 5 min.
Now turn down the heat to low and whisk in the butter cubes one at the time until its a homogenous sauce.
Season the sauce with salt and pepper and eventually a pinch of brown sugar.
Preheat the oven to 200 degree Celsius fan. Thats about 392 degree Fahrenheit .
Take out the puff pastry sheets and cut the short side so that the dough is 5 cm longer than the pork tenderloins.
Sprinkle some flour onto the middle part of the dough.
Place every pork tenderloin in the middle of one puff pastry sheet and arange the filling and fresh sage on top of the tenderloins.
Put one long side over the tenderloin and put some egg wash on the edge of this side of the dough.
Take the second side and pull it onto the middle of the tenderloin and over the other dough sheet
Press the ends of the dough down so that the puff pastry is sealed.
Put egg wash over the puff pastry tenderloin logs.
From the rest of the puff pastry cut out some decoration for the puff pastry tenderloin logs.
Asemble the cut out decoration on top of the puff pastry and brush some eggwash over the decoration.
Put the puff pastry pork tenderloins into a pan prepared with a baking paper. Cut 2 small slits into the dough of every log.
Put the halved apple into the pan with the pork tenderloins the cut side looking up .
Bake for 35min .
When the puff pastry is golden brown and ready take it out and let it sit for about 5 to 8 min before you cut it. Before serving top every baked apple with 1/2 a teaspoon full of cranberry jam. Every serving includes 1 apple half.
That delcious tenderloin is best served with my delcious potato stacks and ras-el-hanout spiced carrots .
Enjoy

Nutrition Facts

Calories: 1196kcal
Carbohydrates: 39g
Protein: 126g
Fat: 56g
Saturated Fat: 29g
Cholesterol: 483mg
Sodium: 1009mg
Potassium: 2645mg
Fiber: 5g
Sugar: 30g
Vitamin A: 1152IU
Vitamin C: 11mg
Calcium: 91mg
Iron: 7mg

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Pork tenderloin in puff pastry with caramelized apples, onions and fresh sage – a fancy dinner recipe

4 from 6 votes

Recipe by Nina Course: christmas main course, dinner, dinner recipe, fancy dinner, holiday main course, Main CourseCuisine: American, austrian, French

Servings

Prep time

minutes

Cooking time

minutes

Calories

1196

kcal

Cook Mode

Keep the screen of your device on