Perfect Roasted Pork Tenderloin Recipe with Apples

Perfect roasted pork tenderloin is juicy, it’s moist and is full of flavor. That’s exactly what you’ll get with this easy pork tenderloin recipe. Jump to the Pork Tenderloin Recipe now or watch our video showing you how we make it.

Not only is the pork delicious, but it’s roasted on top of sweet apples and onions. Savory, a touch of sweet, and easy.

Easy Baked Apples RecipeThis baked cinnamon apples recipe is easy enough for tonight, but doubles as the perfect dessert for friends and family (or the holidays). These just might beat apple pie!

How to Make Perfectly Roasted Pork Tenderloin, Every Time

Pork tenderloin is lean and has almost no fat. So, keeping it moist and juicy can be tricky. That is, unless you know a few secrets.

Perfect Roasted Pork Tenderloin with Apples

Pork Tenderloin Recipe Secret 1: Sear It First

Before roasting, we always sear our pork tenderloins on all sides first. To do this, we pat the pork dry, rub with a little oil then season with salt. Throw it into a hot pan and sear all sides until they’re golden brown. This adds color, flavor, and keeps juices inside the tenderloin.

Lemon Chicken RecipeWATCH: We follow the same steps in our recipe video for these Baked Lemon Chicken Thighs. Before roasting in the oven, we sear the skin until crisp and golden brown.

Pork Tenderloin Secret 2: Don’t Overcook

We know that sounds sort of obvious, but we’ve all been served overcooked (and dry) pork tenderloin, right? Here’s the deal. Keep your oven temperature high (we go for a 425 degree oven). Then, only roast the pork for 10 to 15 minutes.

Keep your oven temperature high and roast the pork for 10 to 15 minutes.

That’s really all you need. We cook our pork until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F (63 and 65 degrees C). That will mean that the pork will be juicy and slightly pink in the middle. If you’re not a fan of the pink, cook a little longer, but be careful not to overdo it.

Perfect Roasted Pork Tenderloin with Apples

Recipe updated, originally posted February 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Perfect Roasted Pork Tenderloin with Apples

  • PREP
  • COOK

The trick to flavorful and moist pork tenderloin is to sear the pork before roasting. In our recipe, the pork is seared and then is roasted on top a bed of apples and onions. Most often, you will find that pork tenderloins are sold in packages with two tenderloins. One tenderloin should generously serve 2 people and most likely serve 3. One note, “pork tenderloins” and “pork loin” are two different cuts of meat. Pork tenderloins are much thinner and take less time to cook.

Makes 6 Servings

You Will Need

2 pork tenderloins (about 1 1/2-pounds each)

2 tablespoons vegetable oil, plus more as needed

1 1/2 teaspoons salt, plus more as needed

1 tablespoon Dijon mustard

1 tablespoon chopped fresh thyme leaves

1/4 teaspoon ground black pepper

2 apples, cored and sliced (we like Granny Smith, Golden Delicious or Braeburn)

2 onions, sliced

1 cup chicken stock

1 tablespoon butter


  • Prepare Pork
  • Heat oven to 425 degrees F.

    Trim each tenderloin of any silver skin (this can be tough when cooked, just use a small sharp knife and slide the blade under and outward to remove it).Pork Tenderloin Step 1

    Pat pork dry with paper towels and then rub with 1 tablespoon of the oil and 1 1/2 teaspoons of salt.

    Heat a tablespoon of oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, turning occasionally, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).

    • Prepare Apples and Onions
    • Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add 2 to 3 teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add additional oil).

      Add the apples and onions then cook, stirring occasionally, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.

      • To Finish
      • Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and the black pepper.

        Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.

        While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.Pork Tenderloin Step 3

        To serve, slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.

Adam and Joanne's Tips

  • Update: Some reviewers felt the apples became a little too soft in this recipe. We don’t mind it since they turn into a lovely sauce, but if you are concerned, try cooking the apples and onions separately to the pork — just use two pans. This way you are able to roast the pork until done, while at the same time cooking the apples and onions until you’re happy with their texture — possibly a few minutes less than stated above.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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362 comments… Leave a Comment
  • June October 10, 2016, 7:13 pm

    I forgot to mention that my husband can’t have mustard so I used a creamy horseradish and it was great

  • June October 10, 2016, 7:10 pm

    Just made this pork tenderloin and apples. I was so very pleased it was wonderful and not at all difficult Thank you

  • Ray Farrugia October 9, 2016, 9:21 am

    Simply excellent. Use fresh thyme and mix your own mustard from powder mustard. A small dash of balsamic vinegar on the plate takes it up one notch

  • Jennifer October 4, 2016, 2:21 pm

    This was amazing! I had to make some alterations because I didn’t have some of the things on hand. I used mushrooms and onions and had to sprinkle the pork with some blended herbs from a jar, but oh my gosh! DELICIOUS! Thank you so very much for sharing!!

  • Patricia September 29, 2016, 1:22 am

    A wonderful recipe! Followed the recipe as directed step by step and the result was a lovely moist pork tenderloin which everybody loved. I even cooked the apples alongside the pork and they were soft and sweet combination with the sauce. Will be making this again.

  • Lisa September 28, 2016, 8:06 pm

    OUTSTANDING! A family-dinner success which we agreed could be a dinner party entree. We added dried prunes to the apple/onion/thyme combo. Additional yumminess .. but delicious and easy without the addition. Even our 8 year-old gobbled it up!

  • Kathleen September 8, 2016, 6:06 pm

    I make this one often. Sometimes with the onion and apples, sometimes without. Fast, easy and the cure for dry pork tenderloin.

  • Kathleen September 8, 2016, 6:02 pm

    Finally figured out, with the help of this recipe, the secret to juicy tenderloin. Thanks

  • Dianne September 2, 2016, 7:37 am

    Thank you so much for this recipe. I have made twice. Perfect!! Yes the apples I don’t like cooked down that much so I cut them a little bigger but other than that it’s perfect! Who would have known that pork can be so tender <3

  • Keith September 1, 2016, 3:19 pm

    I look forward to making this tonight as all previous times my pork has been dry. Now, I can see why. I will try something a little different though. I have the smallest can of sour kraut which I will add to the onions and apples (not the juice). I so like the sweet and sour of the kraut. In fact, I put browned kraut on baked sweet potatoes as some put butter and/or sour cream on baked potatoes. Try it!


  • Odile August 22, 2016, 7:15 am

    Sooo delicious! The pork was very juicy which is a first for me. I had always struggled with over cooking it. The apple sauce was a bit mushy and dry at the end of the cooking. Will try other reviewers suggestions and add wine instead of chicken broth also. Hubby for once complimented me on the pork but he did not taste the apple sauce. I used Granny Smith… Not sure why. Will try it again for sure! Best pork tenderloin recipe! 5 Stars!!

  • Wendy August 17, 2016, 12:26 am

    Could pears be subbed for the apples?

    • Joanne August 17, 2016, 12:40 pm

      Yes, definitely.

  • Veronica July 30, 2016, 8:19 pm

    This is so delicious! This time I made a sauce out of apples and onions by pureeing them and then adding the chicken stock, a bit more Dijon mustard, thyme and butter. Before I had some canned unsalted applesauce so I used that instead.

  • Ashley July 17, 2016, 6:46 pm

    Sooooo good! I used a dutch oven for the whole process and covered it with the lid while in the oven, it had no pink in it. So moist and tender. Not much fun making in a hot kitchen but so worth it.

  • Tricia July 13, 2016, 6:04 am

    Hi from Melbourne, Australia. I cooked this recipe this evening and my family and I loved it. Followed recipe mostly, used fresh thyme, oregano and mint on the pork and sprinkled in with the apples and served with jacket potatoes and wilted garlic silverbeet. Cooked seared pork fillets on apples and onions for 18 mins at 220 degrees celcius and after resting for 10 mins was juicy and pink. Will be making again. Thanks guys 😀

  • Annelise July 11, 2016, 6:09 am

    Made this tonight, it was so delicious. Really enjoyed the slight mustard taste it had and the sauce/pan juices are soooooo yum! This recipe is super easy and I am definitely going to make this again

  • Pamela June 16, 2016, 7:17 pm

    Loved it….we don’t like mustard so I substituted a little tarragon. This was very, very good. The meat was tender and the sauce delicious. There aren’t any leftovers!

  • Tracey June 2, 2016, 10:46 pm

    Followed recipe as stated and it was delicious – a perfect combination of sweet and savoury. Got compliments from the adults and the kids, including my fussy 17yo who hates onions!!

  • Maria June 1, 2016, 3:40 pm

    I had never cooked tenderloin before, so was a bit nervous attempting until I found this recipe and your notes on how to make it just right. I absolutely love how it turned out. Tender, juicy and absolutely Devine!

    5 stars please!

  • Agnes May 29, 2016, 3:56 pm


    Sounds wonderful. Will try it soon. Was wondering if this recipe would work with chicken breasts. Thank you!

    • Joanne May 30, 2016, 1:04 pm

      Hi Agnes, Chicken breasts can be swapped out for the pork. The cooking time might be bit less, once you see that the chicken is cooked, take them out of the oven and allow to rest under some loosely covered foil while the onions and apples finish cooking.

  • Jillian Coldwell May 29, 2016, 11:46 am

    Just made this for Sunday dinner, it was lovely everyone really enjoyed it, so i would like to say thank you

  • Pbryant May 11, 2016, 11:11 pm

    I made this tonight for dinner and it so good. the combination of the mustard and lots of fresh thyme and rosemary. I rubbed down the tenderloin with the herbs and browned it and put more herbs on with the mustard YUM

  • Scott April 26, 2016, 8:47 pm

    great base recipe! I subbed in brown sugar for the thyme and used the Pinot Grigio suggestion and served it up with broccolini…MMm awesome


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