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Main Course, Meat

Fall Caramelized Pork Tenderloins


  • 1 Tablespoon butter
  • 1 ¼ Pounds pork tenderloin
  • 1 (32 oz.) bottle apple juice
  • 2 to 3 Tablespoons maple syrup
  • 1 Teaspoon cinnamon
  • ¾ pound pumpkin meat, chopped
  • 1 Large apple, chopped
  • 2 Tablespoons crème fraiche
  • Salt and Pepper to taste


  1. Sprinkle the pork tenderloin with cinnamon and place in a dish. Cover with apple juice and refrigerate for an hour.
  2. Heat the butter in a saucepan over medium heat. Add the pumpkin meat and apple, and sauté quickly. Add ¼ cup apple juice, 1 teaspoon cinnamon, and bring to a boil. Reduce heat and simmer for 15 minutes. Cook until the liquid is evaporated and the pumpkin cooked through. Transfer to a bowl and mash with a fork. Add the crème fraiche and season to taste.
  3. Meanwhile preheat the oven broiler. Drain tenderloin and place it in a greased ovenproof dish. Brush it with maple syrup and sprinkle cinnamon. Place the dish on a rack 4 inches away from the broiler.
  4. Broil for 6 minutes, turn over, and continue to broil for another 5 minutes. Remove from the oven and let rest 5 minutes covered with aluminum foil.
  5. Slice and serve with the creamed pumpkin.


Recipe from: Hatherleigh. Farmstand favorites, pumpkins, over 75 farm fresh recipes. Hobart, New York, Hatherleigh Press, 2010.