Cooking Apples with Chef Chris Holt

Nothing says fall quite like apples. The calendar hits October, the mornings start to have a chill to them and all of a sudden apple picking and apple cider drinking become must-dos.

Lucky for us, Long Island was made for apple picking and after you’ve ate more than your fair share of the ones from the trees you need to find something to do with those pounds of apples you brought home. While pie is always a good idea, there is so much more you can do with the fruit bursting with the flavors of fall.

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Like the rest of us when Chef Chris Holt of George Martin’s The Original thinks fall, he thinks apples. One of his favorite seasonal dishes combines apples, apple cider, whiskey and pork tenderloin.


One of Chef Chris Holt’s favorite fall dishes combines apples, apple cider, whiskey and pork tenderloin. image: george martin the original

“It’s the perfect fall dish, it’s a little bit of apple, a little bit of spice and when the vegetables come into play it just completely transforms it,” Holt said. “It always reminds me of fall.”

While there are plenty of apple varieties to choose from, each offering their unique taste, Holt uses Granny Smith Apples in the dish. The light, green colored apple is one of the most versatile: delicious raw, in pies, hard cider and Holt’s dish.

It was a combination of two dishes that inspired Holt’s apple cider and whiskey glazed pork tenderloin. He was making caramel sauce out of apples for desserts and a duck with an apple glaze when the thought to create a whole new dish came about.

Stop drooling; he’s shared the recipe below.

Apple Cider and Whiskey Glazed Pork Tenderloin
Serves 4

apple and pork tenderloin

Apple Cider and Whiskey Glazed Pork Tenderloin image: George Martin The Original

2 large pork tenderloins, trimmed
3 tsp vegetable oil
32oz fresh apple cider
4oz cinnamon whiskey
2 small cinnamon sticks
3 tbs apple cider vinegar
4oz low sodium chicken stock
15 whole black peppercorns
2 sprigs fresh thyme
4 tbs heavy cream
Kosher salt and ground pepper
2 granny smith apples peeled and diced for garnish

For the glaze
Combine apple cider, whiskey, cinnamon sticks, vinegar and whole peppercorns in a medium sauce pan over medium-low heat reduce mixture by 2/3rds (About 1 1/2 cups).

Add chicken stock and fresh thyme, bring to simmer and allow to reduce slightly.

Add heavy cream, gently simmer for 2 more minutes.

Strain the sauce through a fine mesh strainer to remove peppercorns and thyme.

Add diced apples to the sauce, season with salt and extra pepper to taste and keep warm.

For the pork tenderloin
Trim pork of any fat, season with salt and ground pepper.

Sear the pork in a sauté pan on all sides, transfer to a 350-degree F oven for 8-10 minutes until your desired doneness. Remove pork from oven, allow to rest 3-5 minutes, slice and top with apple cider reduction.

Serve with your favorite autumn vegetables.