This recipe takes advantage of the successful marriage of flavours between pork and apples. Pork fillet is served with a succulent apple and white wine sauce. You can also try this recipe with chicken.
A really nice gravy type sauce with apple. I left the skin on the apples and cut them quite thick. - 08 Mar 2014
We tried this recipe tonight, and it was quite good. I did a couple of things differently though: I used a 1 1/2 pound tenderloin, and for the vinegar I used half balsamic and half white (I was out of cider vinegar). I didn't want the pork to dry out, so I covered it for the last 10 minutes of cooking. Next time I would slice the tenderloin and mix it in with the apples and sauce - that would warm it up a bit and coat the pork as well, since much of the sauce cooks away. As a side note, the apple sauce would be amazing on top of vanilla ice cream or french toast! It is absolutely wonderful! - 06 Feb 2009 (Review from Allrecipes US | Canada)
This recipe was excellent and very easy to make. I used pork chops because they were on sale that week. You can use any cut of pork and simply adjust the cooking time accordingly (use a meat thermometer if you aren't sure). Use whatever white wine you have around...I didn't have the one named, but it still turned out great. The apple sauce was really great. I will make this recipe again. - 15 Feb 2009 (Review from Allrecipes US | Canada)