This low carb pork tenderloin with apples and onions recipe is an easy and tasty fall meal your family will love. The flavors of tender pork medallions in a creamy sauce with sliced apples and sautéed onions makes for a delicious low carb dinner. So if you are looking for an easy fall pork recipe, try this recipe and each serving has only 4.6g net carbs!
You might also like this delicious stuffed keto pork tenderloin recipe!
This is one of those meals I tend to make more often in the fall. I guess it has to do with the apple fever that comes about at this time of the year. My husband’s mom always used to make fried apples or apple sauce with pork roasts so he really loves this combination of creamy pork tenderloin with apples and onions.
This flavor combination of the sweet onions, apples and tender meat in a creamy sauce creates such a delicious and comforting meal. Plus you can make this all on the stove. It will impress people on special occasions but it’s easy enough for busy weeknight dinners.
I like that these pork medallions have a delicious creamy apple and onion sauce and I made the recipe low carb by using Granny Smith apples instead of high sugar apples. It’s the perfect fall meal that I’m sure your family will love and 1 serving has only 4.6g net carbs.
What type of apples to use in this recipe?
I love apples. I like that they are sweet, but not too sweet, crunchy and juicy and best of all they are good for you. These days there are many different types of apples to pick from. Usually I buy Snap Dragon apples because they are my favorite and if you are not counting carbs use whatever variety of apples you want.
Originally I wanted to lower the carbs and so I used Granny Smith apples and left the skin on for its fiber content. Granny Smith apples have the lowest net carb count of all the varieties. For more information check out this article on apples on a low carb diet.
Since I’m redoing this post and did not have any Granny Smith I used some Snap Dragons. It really doesn’t matter what you use as far as the taste goes.
The net carbs in common apple varieties are 16 grams net carbs for Granny Smith, 18 grams of net carbs for Gala and Red Delicious and 21 grams net carbs for Fuji varieties.
Recipe ingredients I used and substitutions.
The simple ingredients I used in this recipe were apples, pork tenderloin, butter, heavy cream, onions, rosemary, olive oil, apple cider vinegar, chicken broth, salt and black pepper.
Pork Tenderloin
I used this type of meat because it’s tender and delicious. I would not use cuts of meat like pork loin which is a much drier and leaner piece of meat. You could possible use thin pork chops but I have never done.
Apples and Apple Cider Vinegar
I mentioned above that you can use whatever type of apples you want unless you are counting carbs. In that case you want to use a Granny Smith green apple. Today I was redoing this post and only have Snap Dragon and that is what I used.
The apple cider vinegar adds a little depth of flavor and goes nicely with the sweet apples and heavy cream but if you don’t have any you could substitute with white wine vinegar or even white vinegar. I would not use balsamic vinegar though.
Chicken Broth and Onions
I used yellow onions but you can use whatever colored onions you want and the chicken broth can be substituted with chicken stock, vegetable broth or even a bit of water.
Butter, Heavy Cream and Olive Oil
Normally I say that you can use coconut milk or some other kind of nondairy milk to substitute for the heavy cream but in this recipe you really need the heavy cream. I also like the butter with the apples and the olive oil to brown the meat so I would not substitute any of these items.
And I also used dried rosemary because I like the flavor but you can substitute with dried or fresh thyme. Just remember 1 teaspoon of dried herbs or spices equals 3 teaspoons of fresh.
How to make low carb pork tenderloin with apples and onions.
Note some people like to make recipes like this with a cast iron skillet. I think it’s because it’s an oven safe skillet that goes from stovetop to oven. But since we are not putting this in the oven at all it works better with a regular skillet.
Step 1: Start with 1 pound of pork tenderloin. Cut into ½ inch thick pieces and pound each into then medallions. To do this, place the pieces in a plastic baggie and use a meat mallet to pound them thinner. You can also use a heavy skillet to pound the thin.
Step 2: Get out a large skillet and heat to medium high heat. Add the olive oil and while that is heating, sprinkle salt and black pepper over the pork pieces.
Step 3: Once the skillet is hot, add the pork slices in the skillet and brown for a few minutes on each side. You may have to do this in batches. Once all of the pieces are browned, take them out of the pan and add to a plate and set aside. Turn the heat down to medium heat.
Step 4: Add the butter and onion slices. Brown the onions for about 5 minutes until softened and a bit browned. Then add the apple slices and cook for 1-2 minutes to soften.
Step 5: Next mix the chicken broth, vinegar and rosemary and add to the pan. Cover and cook for 5 minutes.
Step 6: Lastly add the heavy cream and and mix well. Nestle the pork medallions into the creamy mixture and cook for 5-7 more minutes. Cooking time may vary. But them meat is so thin that they are sure to be cooked through and no need for a meat thermometer.
Let cool before serving. Store leftover pork in an airtight container. Please scroll down to view the printable recipe card.
What to eat with this recipe.
This pork dish would be good over egg noodles, mashed potatoes, white rice or any kind of grain. Today my family ate it with some quinoa and broccoli. I usually eat it as is because I like to eat lower carb and I feel like the apples are similar in texture to potatoes. And I usually add a green salad as well to make it a complete meal.
More easy pork tenderloin recipes to try.
Here are few of my favorite pork tenderloin recipes and they are all easy to make and most if not all are low carb recipes.
- 3 pepper medallions
- slow cooker roasted pork tenderloin with carrots and onions
- medallions with lemon butter sauce
- stuffed with mushroom sauce
- gluten free breaded and fried cutlets
I hope you like this creamy and juicy pork tenderloin with apples and onions recipe. It is a delicious meal especially in the fall and a good way to use all those wonderful apples that are in season. This is an easy dish to make low carb by just using a Granny Smith apple but regardless it’s and easy and comforting meal with savory flavors your family will love. Enjoy!
The nutrition for one serving using Granny Smith apples is: 288 calories / 19.2g fat / 5.6g carbs / 1g fiber / 20.1g protein = 4.6g net carbs
Pork Tenderloin with Apples and Onions
This creamy low carb pork tenderloin with apples and onions makes for a delicious weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound pork tenderloin
- salt and pepper
- 2 tablespoons butter
- ½ cup onion, thinly sliced
- 1 Granny Smith apple, thinly sliced****
- ¾ cup chicken broth
- ¼ cup apple cider vinegar
- ¾ cup heavy cream
- 1 teaspoon rosemary
Instructions
- Cut the pork tenderloin into slices about ½ inch pieces.
- Place each piece inside a plastic baggie and pound with a meat mallet to make thin pork medallions. Place them on a plate and season with salt and black pepper.
- Heat up a large skillet to medium high heat and add the olive oil. Once the oil is hot add the pork pieces to the pan and brown for about 2-3 minutes on each side. When you are done take them out and transfer to a plate.
- Add butter to the pan and turn down the heat to medium heat. Once the butter has melted, add the onions and saute until they start to brown. About 5 minutes.
- Add the apples and continue cooking for a few minutes. In the meantime, mix the chicken broth, vinegar and rosemary and then add to apples.
- Cover and lower to medium low for 5 minutes.
- Then add the heavy cream and mix well. Place the pork medallions back into the pan and cook for 5-7 more minutes.
- Serve with rice, noodles, potatoes or grains. I eat it as is for a low carb meal. Store leftover pork with apples in an airtight container.
- *** If you are counting carbs, you can use Granny Smith apples which are less sweet otherwise use your favorite apple variety.
Notes
Nutrional information for 1 serving:
288 cals / 19.2g fat / 5.6g carbs / 1g fiber / 20.1g protein = 4.6g net carbs
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 288Net Carbohydrates: 4.6g
Patti Estep
This post reminds me of The Brady Bunch. Remember Peter saying , “Porkchops and Applesauce?” Obviously a winning combination. It also reminds me of a stroganoff type recipe with a little sweetness. I never think about cooking porkchops. Mostly because I don’t know what to do with them and am afraid they will be dry. This looks like a good one to try.
Denise
Hi Patti, I remember that episode and I think of it often when I’m making pork chops with apples. Anyway I used a pork tenderloin which is a little more juice and the sauce definitely helps with dryness. Thanks for stopping by!