Pork Tenderloin with Apples


Many people think of pork as a “salty” food but that is simply not true. A plain pork tenderloin, in some cases, might have less sodium than chicken. The reason people associate pork with high amounts of salt is that many preparations of pork involve salt. But not this one!

In this recipe, the sweetness of apple cider combines with the tartness of an apple to enchase the brightness of the curry powder in this delicious low sodium pork tenderloin dinner.

Pork tenderloin is like chicken breast – it’s a lean, tender cut of meat and when cooked just right, it is juicy and succulent. But it is also easy to overcook, and overcooked tenderloin is dry and bland. So be sure to watch your pork closely because nobody enjoys an overcooked piece of pork.

Low Sodium Pork Tenderloin with Apples

Low Sodium Pork Tenderloin with Apples

Yield: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

In this recipe, the sweetness of apple cider combines with the tartness of an apple to enchase the brightness of the curry powder in this delicious low sodium pork tenderloin dinner.


  • 1 pound of pork tenderloin, cut into pieces
  • 1 1/2 tablespoons of curry powder
  • 1 tablespoon of extra-virgin olive oil
  • 2 cups of chopped yellow onions
  • 2 cups of apple cider, divided
  • 1 target apple, peeled, seeded, and cut into chunks
  • 1 tablespoon of cornstarch


  1. Season the pork tenderloin with curry powder and let stand anywhere from15 minutes to overnight. (Refrigerate covered in saranwrap if letting stand overnight)
  2. In a large, heavy skillet, heat the olive oil over medium-high heat. Add the tenderloin and cook, turning once, until browned on both sides, about 5 to 10 minutes. Remove the meat from the skillet and set it aside. Don’t remove the juice from the pan!
  3. Place the onions in the skillet and saute to tender. Add 1 and 1/2 cups of the apple cider, reduce heat and simmer until the liquid has reduced by half.
  4. Add the chopped apple, cornstarch, and the remaining 1/2 cup cider. Stir and simmer while the sauce thickens, about 2 minutes.
  5. Return the tenderloin to the skillet and simmer for the final 5 minutes.


  • This recipe can be prepared with either hard cider, which contains alcohol, or alcohol-free apple cider. Since you are going to saute the cider, the alcohol content will be cooked off so it all comes down to personal preference.

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Nutrition Information
Yield 4 Serving Size 1 Amount Per Serving Calories 342Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 83mgSodium 75mgCarbohydrates 35gFiber 4gSugar 22gProtein 32g

Nutritional information is provided as an estimate. Nutritional content may vary due to several factors such as how much of an ingredient is used vs. how much will actually be eaten, brand differences, and more. To ensure the most accurate nutritional information, the reader should make calculations based on the ingredients actually used, using their own preferred method, or consulting with a licensed nutritional expert. This Website is not intended as a source of nutritional or food safety advice, and its readers assume full responsibility for any decisions made regarding their own health and safety. Nutritional information calculated by Nutritionix

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