Pork Tenderloin Slices with Apple and Rosemary Sauce

Pork Tenderloin Slices with Apple and Rosemary Sauce
  • 6 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:35 Total Time


Add all
  • 1/3 cup
    (80 mL)

    melted butter

  • 3 Tbsp.
    (45 mL)

    chopped fresh rosemary

  • 1/2 cup
    (125 mL)

    apple juice

  • pepper to taste

  • 2 lb
    (1 kg)

    sliced pork tenderloin

  • 1/4 cup
    (60 mL)

    soya or tamari sauce

  • 3/4 cup
    (190 mL)

    vegetable or chicken broth

  • 2 tsp.
    (10 mL)



Mix the butter with the rosemary and 2 Tbsp. (30 mL) of apple juice. Season with pepper and set aside.

Preheat the oven to 325°F/170°C.

In a pan, brown the pork slices in butter and oil.

Cover the pork slices with the rosemary butter.

Pour the Tamari or soya sauce, the broth and the rest of the apple juice on the meat.

Cook in the oven for 10 minutes.

Remove meat from the pan and cover with aluminium foil. Let rest for 5 minutes.

Work flour and 2 tsp. (10 mL) juice into a paste (beurre manié) and whisk into gravy. Simmer until thickened

Serve with piped mashed potatoes and asparagus.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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