Pork Tenderloin is a favorite. Always happy to find a good recipe. Pork and apple is a well known combination. This recipe comes from Creme de la Crumb. The flavors were excellent. Well received. Will do it again.
The only drawback was that the length of time required in the pan to get the right internal temperature led to the meat being slightly dry. Could be the tenderloin cooked was bigger than the author's. Certainly took longer to come to temperature than described in the recipe. The tenderloin would probably benefit from the sear/sous vide/sear approach. Sear it first. Cook through in the sous vide and when done, cook the apples/apple juice in the searing pan and when the apples are close to done, sear the tenderloin again.