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A Creamy, Mild Pork Tenderloin Curry
This pork curry with apples is a comforting, balanced dish that makes the most of subtle curry flavor. Unlike the bold, spicy heat of most curry dishes, this mild version uses just enough yellow curry powder and ground ginger to create a fragrant, creamy sauce that complements the flavor of the apples and pork without overshadowing them.
Because it’s made with pork tenderloin medallions, this curry dish cooks quickly while the meat stays tender and juicy. Try serving it alongside toasted pearl couscous tossed with dried cranberries and almonds. It’s perfect for soaking up the creamy curry sauce.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
PORK TENDERLOIN: Pork tenderloin is lean and cooks quickly, especially when sliced into medallions. That’s why it’s an ideal cut for this weeknight pork curry. Avoid overcooking for maximum juiciness and tender texture.
YELLOW CURRY POWDER & GROUND GINGER: A blend of yellow curry powder and ground ginger gives this dish its signature color, fragrant flavor, and a hint of heat. Start with the recommended amount and adjust to taste in small increments.
APPLE: Granny Smith apples are the perfect choice for this pork curry because their tartness balances the sweetness of the cider. Other firm, slightly tart varieties like Pink Lady or Honeycrisp work well, too.
APPLE CIDER: Cider ramps up the apple flavor while keeping the sauce light. If you like more savory flavor, replace half the quantity with low-sodium chicken broth.
CREAM (OR HALF-AND-HALF): Cream brings the sauce together with a silky finish. Use half-and-half for slightly lighter version.
Prep Overview
How to Make Pork Curry with Apples
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
To make this creamy pork curry, start by giving the tenderloin medallions a quick sear on both sides to help develop flavor and seal in juices. Set aside, then start the sauce in the same pan.
Melt the butter, sauté the onion and garlic, then add the curry powder and ground ginger to bloom their flavors. Add the apple chunks and apple cider and simmer until the apples are tender.
Finish the sauce with a little cream for richness, then return the pork to the pan and coat the medallions in the sauce. Cook for a minute or two to bring the pork to temperature (140°F). Let rest before serving with couscous or rice.
Tested Tips
- BLOOM THE SPICES: For maximum flavor, give the curry powder and ginger a minute or two to release their aromas before adding the apples and cider to the pan.
- DON’T OVERCOOK THE PORK: Once you return the pork to the skillet with the sauce, it will only take a minute or two to come to an internal temperature of 140°F. Remove from the heat and let the pork rest, where residual heat will raise the temperature to 145°F.
Serving Suggestions
The mild curry sauce in this dish is versatile and, as mentioned above, pairs best with our Cranberry-Almond Pearl Couscous. Steamed white or brown rice and mashed potatoes work, too.
Sweet Meets Savory: More Recipes to Try
If you enjoy this creamy pork curry with apples, try one of our other sweet-savory pork tenderloin recipes.
Our Caribbean Pineapple Pork Skillet features a warm, spiced pan sauce enhanced with dark rum, while Maple-Thyme Pork with Apples and Squash combines bacon, herbs, and butternut squash for an easy, one-pan dinner. For something with a little more kick, Jerk Pork Tenderloin Rice Bowls bring bold, Jamaican-inspired flavor to the table.
Creamy Pork Curry with Apples
Ingredients
- 1-1/4 lb pork tenderloin
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon curry powder, plus more to taste
- 1/2 teaspoon ground ginger
- 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch cubes
- 1/2 cup apple cider
- Salt and freshly ground black pepper
- 1/4 cup cream, or half-and-half
Instructions
- Trim the tenderloin of silver skin and excess fat. Slice into 3/4-inch medallions and flatten slightly with the back of a spatula. Season both sides generously with salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Add the pork in a single layer (work in batches if needed to avoid crowding) and sear for about 1-1/2 minutes per side, just until lightly browned. Transfer to a plate and cover to keep warm.
- Reduce the heat to medium and add the butter to the same pan. Stir in the onion and sauté until soft and translucent, about 2 minutes. Add the garlic and cook for another minute until fragrant.
- Sprinkle in the curry powder and ground ginger, stir to coat the onions. Cook, stirring constantly for a minute or two, then add the apple and apple cider. Simmer for 5 to 6 minutes, until the apples are tender but still hold their shape.
- Season to taste with salt and pepper, then stir in the cream. Return the pork (along with any juices) to the pan, turning the medallions to coat them in the sauce. Finish the pork by cooking for 1 to 2 minutes, until the medallions reach an internal temperature of 140°F.
- Let rest for 3 to 4 minutes before serving over a bed of couscous or rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This dish is so easy and I love the fall flavors! I actually found a Malaysian ginger curry spice blend and use that in place of the separate curry and ginger powders, and it’s absolutely delicious.