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 Recipe with Apples

  • PREP
  • COOK
  • TOTAL

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

Directions

  • 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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392 comments… Leave a Comment
  • Glen January 15, 2017, 6:51 pm

    Just finished eating this pork. Awesome changed nothing and was very pleased with the simplicity of this dish. Made some basmati rice and pow … great simple meal.

    Reply
  • Jody January 14, 2017, 8:44 pm

    Made it tonight – delicious! I added a little bit of brown sugar to the sauce. Granny Smiths made the sauce a little too tart.

    Reply
  • Cheryl Ryam January 8, 2017, 7:53 pm

    I would love to try this recipe but have a couple of questions;
    1.) I do not have an oven proof skillet, could I sear the meat and brown onions and apples in a pan on the stove and then transfer it to a corning ware dish to roast?
    2.) I am having guests right after work so I would like to sear the meat and brown apples and onions the night before and than transfer to corning ware so I can throw in the oven when I get home, is that okay?

    Can’t wait to try it, sounds delicious!

    Reply
    • Joanne January 10, 2017, 1:40 pm

      Hi Cheryl, Both of your questions are good ones! Yes, you can sear the pork and then transfer to another oven-safe dish. You can also sear a day ahead (just make sure you keep the pork refrigerated until you are ready to bake the next day).

      Reply
  • Jerard January 8, 2017, 9:31 am

    TO DIE FOR!!! Succulent, rich, savory, satisfying. My hats off to this concoction, definitely will make again, with any amount of tenderloin

    Reply
  • Shawna January 5, 2017, 8:30 pm

    5 Stars
    Made this tonight and it was fabulous. Halved the recipe. Husband asked, ” Where did you learn to cook like that?” 😉 The pork just melted in your mouth. Paired with green salad with walnuts and cranberries and raspberry vinaigrette and Lundberg Wild Rice blend. Previous commenter recommended the pairing and it worked nicely.

    Reply
  • Kate Stryker January 1, 2017, 11:52 pm

    Tasty, moist, easy. Ready in an unhurried 50 minutes – including prep. Added one large peeled and cubed yam, doubled # apples (used Gala), fresh red stemmed chard cut into two inch lengths, and used some fresh, local Apple cider with the home made chicken stock. For herbs and spices: thyme, rosemary, sage, basil, kosher salt, and whole fennel seed. Served with orzo side as we were out of rice. Instead of Orzo, it would have been great to have served either a loaf of crusty French or Italian bread, or a wild rice side dish. Used two pans to speed cooking – sautéed onions, apples, and yam in one, browned pork in other. Finished in oven, but just as easyily completed on stove top. Nice served with a dark green salad with cranberries and walnuts. Yum!

    Reply
  • Christine January 1, 2017, 6:25 pm

    My husband Bill and I followed your recipe it was the most delicious pork tender line I have ever had in my life and I don’t even like pork thank you

    Reply
  • Nancy Heymer January 1, 2017, 5:58 pm

    I am a terrible cook and my boyfriend does all the cooking I wanted to surprise him this New Year’s and actually make a meal for him well I used your pork tenderloin and apple recipe and it came out great he actually loved it. Thank you so much anybody who thinks they can’t cook just use this website and the videos

    Reply
    • Nancy Heymer January 1, 2017, 6:11 pm

      I wanted to give it five stars so here it goes my review said how much I loved it and how much my boyfriend loved it even though I am a terrible cook. And the apples did not come out mushy this was perfect thank you so much

      Reply
  • Linda Harms December 25, 2016, 11:23 pm

    Im not much of a cook but this recipe made me shine like a rock star who knows how to cook. I took the time to read comments and used suggestions that appealed to my tastes. I used a combo of low sugar apple juice and red wine in the apples and onions. I used thyme and rosemary. I added a tbls of honey, brown sugar and garlic to the rub. I cooked onions until 95% done, then added apples to avoid mushy fruit and I doubled the mustard rub. We all enjoyed it! Thank you for the reciepe, its a winner.

    Reply
  • Guy Robbins December 17, 2016, 6:52 pm

    It was great.

    Reply
  • Dorothy Gold December 16, 2016, 1:41 pm

    I made this last night. After 24 minutes, my tenderloins only registered 135 degrees, but I pulled them. They probably could have been pulled earlier. Still fairly moist though. I added rosemary and garlic to the sauce and rub. I added brown sugar, cinnamon, nutmeg and a tbsp apple cider vinegar to the sauce. Next time I’ll make extra sauce as I liked dipping the meat into it. I thought it was wonderful. My husband said he’d eat it again. I’m starting to realize he only praises things involving chocolate. Thank you!

    Reply
  • Jackie December 12, 2016, 11:19 pm

    Was looking for an easy pork tenderloin recipe and found yours with apples and onions. It was simple to make and delicious! I was happy to find a new recipe that my teenagers enjoyed as much as my husband and I did. I will definitely try another recipe of yours again. Thank you!

    Reply
  • Dana December 2, 2016, 9:30 pm

    Thank you for this video/recipe!! We have made this so many times in the last year, the kids love it! It’s such a good comfort meal. I puree 1/2 of the apple/onion mix to make apple gravy for the kids (I prefer the apples, and onions the way you recommend).

    Reply
  • Laura December 2, 2016, 4:09 pm

    So good. Moist flavorful and easy!

    Reply
  • Sherry December 1, 2016, 10:17 pm

    This is so delicious!!! I will be making this time and time again. Everyone loved it! Thank you so much!! Best pork I’ve ever had!

    Reply
  • Susan Henry November 30, 2016, 4:55 pm

    This is in the oven now. Am taking to a friend who just had surgery. Some for her, some for me. Smells heavenly! Made baked acorn squash to accompany this and a spinach salad.

    Reply
  • Neil November 30, 2016, 12:22 pm

    Awesome recipe!

    I tweaked it by using fresh rosemary instead of thyme since I have that growing in my yard. I also added some honey to the rub and the apples. Perfect combo of sweet and savory. VERY TASTY!

    Reply
  • Diane November 26, 2016, 3:47 pm

    I would like to use this recipe but omit the onions. Would this alter the taste much?

    Reply
    • Joanne December 2, 2016, 12:19 pm

      Hi Diane, No problem. Simply leave the onions out.

      Reply

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