Pork with Apples, Mushrooms & Sour Cream Sauce + Full Menu

Share the taste of Fall –  Pork with Apples, Mushrooms & Sour Cream Sauce and other great recipes!

Pork with Apple, Mushrooms & Sour Cream Sauce

Dinner with friends and a special bottle of chardonnay set the stage for this delicious Fall menu. After researching the flavors that would best complement my Kistler Chardonnay, I selected the following – roasted pork tenderloin, apples, mushrooms, sour cream, cheese and toasted nuts. 

The centerpiece of this meal is the Pork with Apples, Mushrooms & Sour Cream Sauce. First, the Pork tenderloin is seared, then roasted with a saute of chopped apples, onion and mushrooms. It only takes 25 minutes to finish in the oven, which keeps the pork nice and tender. Sour cream is whisked into a reduction of chicken broth and Calvados (apple brandy) for a quick sauce. The original recipe calls for a combination of broth and apple cider, which is also very good. I didn’t use the cider this time because I thought it might be too acidic for the wine. I noted this in the recipe so you can make it either way.

Brie Cups with Bacon Onion Jam

I whipped up these little appetizers I am calling Brie Cups with Bacon Onion Jam. They are to die for and so easy to make! Fill mini fillo shells (which are found in the freezer section) with 1″ cubes of double cream brie. Be sure to cut off the rind first. Then top the cheese with a dab of Stonewall Kitchen Maple Bacon Onion Jam and a sprinkle of fresh thyme leaves. Place tarts on a parchment lined baking sheet and bake at 350 degrees for 7 minutes. Yummy! The Maple Bacon Onion Jam has a wonderful balance of savory and sweet and marries perfectly with the rich, melted cheese and crisp little fillo shells. For those in the Twin Cities, you can find the Maple Bacon Onion Jam at at Lunds & Byerlys as well as HyVee.

Squash Gratin – A New Dish Fav!

This Squash Gratin easily rivaled both the main course and the appetizer for the happy taste bud award. If you like squash, you’ll love this recipe. Even if you don’t like squash, this recipe may change your mind! Cubes of squash are sauted with onion and fresh thyme. A splash of cream is stirred in and then it’s topped with a Parmesan bread crumb mixture and shredded cheese before being baked for 30 minutes. I prepped the dish in advance through the stage where the cream is added. Then I added the bread crumb topping, cheese and nuts just before baking. The results are heavenly! I made the following tweaks that differ from the recipe found on link above:

• Used a medium-sized butternut squash (about 4 c. chopped) and omitted the kabocha squash
• Omitted the mace
• Used Monterey Jack cheese instead of Gruyère (but either would be great)
• Made 1 1/2 times the bread crumb topping 
• Sprinkled 1/2 c. chopped toasted pecans on top of cheese and bread topping 

Warm Blonde Pudding

Tracey volunteered to bring dessert because she had spotted this recipe for Warm Blondie Pudding and wanted to give it a try. Resembling a blondie bar, this dessert is baked to a more fudgy consistency. Almond flour gives them a nice texture and also makes them gluten free. A dollop of creme fraiche and fresh raspberries are added for a pretty presentation. These were quite delightful served with Alexis Bailly Golden Gris wine.

Enjoy the flavors of Fall with the recipe links provided throughout this post as well as the Pork with Apples, Mushrooms & Cream Sauce below.

Pork with Apples, Mushrooms & Sour Cream Sauce

Roasted Pork with Apples Mushrooms & Sour Cream Sauce is a sweet and savory dish with a delicious apple cider, apple brandy and cream sauce.

4.80 from 5 votes

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Course: Main Course

Keyword: apples, cream, mushrooms, onions, pork tenderloin

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 6

Author: Adapted from Cooking Light Pork with Potatoes, Apples and Sour Cream-Cider Sauce

Ingredients

• 1 1/2 lb. pork tenderloin
• 2 tbsp. olive oil divided
• 1 large onion cut into 12 wedges
• 2 apples cut into 1″ cubes, about 1 lb. (I used Honeycrisp)
• 2 c. chicken broth
• 1/2 c. Calvados apple brandy
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1/2 sour cream
• chopped parsley for garnish if desired

Options

• Can use 1 c. each apple cider and chicken broth vs. 2 c. chicken broth
• Can substitute 9 small red potatoes cut in half about 1 1/4 lb. instead of mushrooms

Instructions

• Trim fat and silver skin from tenderloin. Heat 1 tbsp. olive oil in large, ovenproof Dutch oven over medium-high heat. Add pork and cook 8 minutes, or until browned, turning occasionally. Remove from pan.
• Turn heat down to medium, Add 1 tbsp. oil to pan. Add onion and saute 5 minutes. Add mushrooms and saute 1 minute. Stir in apples, then nestle pork into center of pan. (If using potatoes, add to pan now.) Bake uncovered at 400 degrees for 25 minutes, or until meat thermometer registers 145-150 degrees.. Remove pork and vegetable/apple mixture from pan and keep warm. Note – I put everything into another pan with a lid, which worked great.
• Add broth (or broth & cider), Calvados, salt and pepper to pan, scraping pan to loosen browned bits. Bring to a boil over high heat and cook until reduced to 1 c. (about 8 minutes.) Remove from heat. Whisk in sour cream until blended. Reduce heat and simmer 1 minute, uncovered. Cut pork into slices and serve with vegetable/apple mixture and sour cream sauce. If desired, garnish with chopped parsley. Enjoy!