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Roasted Pork Tenderloin Recipe with Apples

by on February 11, 2013 · 263 comments

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

Perfect Roasted Pork Tenderloin Recipe with Apples

How to Make Perfectly Moist 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 these secrets for juicy roasted pork tenderloin.

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.

Pork Tenderloin Recipe 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.

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 Recipe with Apples

Did you like our Perfect Roasted Pork Tenderloin Recipe with Apples? If so, we bet you’ll love these:

4.8 from 90 reviews
Perfect Roasted Pork Tenderloin Recipe with Apples
 
Prep time
Cook time
Total time
 
The trick to flavorful and moist pork tenderloins 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.
Yield: 6
You Will Need
  • 2 (1- to 1-1/2-pound) pork tenderloins
  • 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 use Granny Smith, Golden Delicious or
  • Braeburn)
  • 2 onions, sliced
  • 1 cup chicken stock
  • 1 tablespoon butter
Directions
  1. Heat oven to 425 degrees F (220 degrees C).
  2. 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). Pat pork dry with paper towels.
  3. Then, using your hands, rub the tenderloins all over with 1 tablespoon of the oil, sprinkle with 1 1/2 teaspoons of salt, and rub until both tenderloins are evenly coated.Pork Tenderloin Step 1
  4. Heat a tablespoon of oil in a large cast iron skillet or heavy-bottomed oven-safe frying pan over medium heat. You will know when the pan is ready when the oil shimmers.
  5. Add the pork tenderloins and cook, turning occasionally, until evenly browned all over. This should take about 12 minutes.Transfer the browned pork to a large plate or cutting board.
  6. 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). Now, add apples and onions then cook, stirring occasionally, until lightly browned around edges, about 5 minutes.Pork Tenderloin Step 2
  7. While the apples and onions cook, use a pastry brush (or use your hands) to rub the pork all over with the mustard, sprinkle it with 2 teaspoons of the thyme and black pepper, and rub until it’s evenly coated.
  8. Add the remaining teaspoon of thyme to the apples and onions, stir. Then, place pork tenderloins on top of apples and onions and 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 (63 and 65 degrees C).
  9. Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
  10. 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
  11. Slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.
  12. **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.
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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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263 Comments

1 Kristen March 23, 2013 at 1:43 pm

I made this for Sunday dinner and it was absolutely delicious! I halved everything on the recipe in order to make the portions for two. I have shared it with two co-workers who also enjoyed making something so simple, yet tasty. The sauce and pork tasted great paired with mashed potatoes, and is going in my recipe book. Thank you!

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2 Karen April 7, 2013 at 6:29 pm

I made this for dinner tonight and hubby loved it. So did our “adopted” dad. Five stars! I’ll be back to try this again :)

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3 Catherine April 22, 2013 at 1:13 am

This recipe was absolutely delicious! The pork tenderloin was done perfectly and even though we had leftovers for the next day, after being placed in the microwave the pork tenderloin was still very juicy. I really enjoy the taste of fried onions and celery together so I added one stalk of chopped celery to the recipe and it provided the sauce with an extra little flavour. Definitely taking this recipe and keeping it in my “must make again” recipe book!

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4 Joanne April 22, 2013 at 12:43 pm

This is one of our favorite recipes, too. So glad you enjoyed it :)

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5 Amy July 6, 2013 at 10:07 pm

I have to say, I was a little skeptical about this recipe because of the apples and onions together but I read the other comments and thought I would give it a go. It was unbelievably good and so simple to make. I will definitely be making this on a regular basis. Thank you very much for the recipe.

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6 Anna Bohdanowicz July 7, 2013 at 5:21 pm

Soooo good. Made it 3 times now and perfect everybyome. 15 mins in oven and its perfectly slightly pink and so soft and moist.

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7 teresa July 15, 2013 at 4:16 pm

This was a great recipe! I used it as inspiration for a version I make last night for a picnic in the park and it got great comments for being so tender. The searing is key! And what a beautiful site by the way. Bookmarked – Thank you!

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8 Laurie July 16, 2013 at 10:27 pm

Everyone loved it!

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9 Evelyn July 26, 2013 at 10:09 am

It’s a great and simple recipe. I didn’t have any thymes but still tasted great. My daughter loved the meat, was nice and tender.

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10 Pattie July 28, 2013 at 8:30 am

Love all the tips you include in your recipe. Don’ have access to fresh thyme where I come from, so used dried thyme instead. Tasted great. Thank-you!

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11 Becky September 8, 2013 at 12:07 am

WOW!!!! This recipe is fantastic! I made it exactly as is except I only used one tenderloin. My kids a I devoured it and they decided that it was the best thing I’ve ever made – that’s saying A LOT! Thank you for a great recipe that will go into the permanent rotation!

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12 Joanne September 8, 2013 at 3:10 pm

Wonderful! So happy you (and your kids) loved it!

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13 Sarah Loutchaninoff September 12, 2013 at 4:27 pm

Getting ready to try this tonight for the first time! Do you think that deglazing the pan with red wine instead of chicken broth would be good? We are wine people and use it with everything!

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14 Joanne September 16, 2013 at 11:28 am

Wine would be a nice touch.

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15 Gina October 25, 2013 at 9:01 am

I’d use white!

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16 Baubie September 12, 2013 at 10:41 pm

Bookmarked as well. I am an avid home cook, and was completely impressed with this recipe. Followed recipe to a tee, apples and onions caramelized to perfection ( a little more than your picture), sauce was dark and rich, and tenderloins were golden brown…. Super easy, all ingredients readily available, thyme growing on the porch. Do you know what I liked? It was the pix you took the time to post! I didn’t have a cast iron pan, so just used my dutch oven without a lid. Mmmmm. I would share the recipe with my immediate family, but I would hate for them to think it was this easy, I prefer they think I slaved all day for these flavors. ( I’ll share just with my friends instead )
Thank you

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17 Joanne September 16, 2013 at 11:28 am

Love it! Thanks for coming back and sharing :)

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18 eileen gray September 13, 2013 at 2:08 pm

My friends invited us for dinner and served this recipe and it was marvelous. I had to call my friend to get to your web site as it was difficult to find. I will definitely use this recipe. The best yet. A definite 5 in my book.

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19 Joanne September 16, 2013 at 11:27 am

Awesome! Thanks to you (and to your friend) for coming back and letting us know.

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20 Lorena September 23, 2013 at 5:14 pm

Bookmarked!!

I made this yesterday for the first time.I had my friends over with their kids and my family and it was absolutely delicious!!!!!! Everybody loved it and the kids were fighting for the apple-onion leftovers.
My husband says its one of his favorites!
Thanks for this wornderful recipe.I served it with mashed potatoes (and jasmin rice for the kids) and it was LOVELY!

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21 Joanne September 25, 2013 at 10:56 am

So happy you all enjoyed it :)

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22 Liz L September 27, 2013 at 7:01 pm

I’d give this recipe 10 stars if I could! It was the perfect combination of sweet and savory, the pork was so tender and juicy, and my husband and kids LOVED it. I can’t wait to make it for company and let them think I’m a great cook! Thanks for the recipe.

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23 Jerry September 27, 2013 at 9:33 pm

I made this for my wife and she loved it, me too! I did overcook the apples and onions during the reduction, it happened so fast BUT tasted fantastic! Thank you.

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24 Elen Grey | Deep in B-ville Writing Over the Garage September 29, 2013 at 12:07 pm

I used your other pork tenderloin recipe Friday night. It was perfection and so easy. I’m trying this one next when I get some new crop apples.

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25 Joanne September 30, 2013 at 2:58 pm

So glad you enjoyed it :)

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26 Angela September 29, 2013 at 7:56 pm

Great recipe! Pork is tender and apples and onions are a nice compliment. Also – it is really easy to make. I recommend highly

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27 Shannon September 29, 2013 at 8:36 pm

Made this for dinner. It was awesome!!!

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28 tyrone September 30, 2013 at 8:00 am

You say a cup of chicken stock what measure is that in mls? Thanks

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29 Joanne September 30, 2013 at 2:54 pm

About 235 ml

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30 Baubie October 3, 2013 at 5:53 pm

Ok, this is one of those things I just have to share…. My son DISPISES pork. He cringes at the word pork, and prefers to go to bed hungry or to eat a defrosted frozen chilli/spaghetti or what-have-you instead. When I cooked this 2 times ago, and commented above, he gobbled it all up. I never told him it was pork. Now, tonight, I gave him a choice to pick what he would like for dinner, and he said “that apple and onion roast” !! Bahahaha Should I break it to him gently or just go on not telling him? Again, huge thanks for something that is so easily made. No need to run to the store etc…Perfect for working parents and sports busy families.

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31 Marie April 5, 2014 at 2:14 pm

I won’t tell him, if you tell him he may never eat it again. My parented use to do that to my sister they won’t eat certain meats one night my mom told her and she never ate the meal again.

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32 Lisa October 3, 2013 at 7:13 pm

Made this for dinner tonight. It was great and very family friendly.

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33 Lisa October 3, 2013 at 7:14 pm

This was excellent.

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34 Donna October 8, 2013 at 11:19 am

I have a 7 pound pork LOIN roast. How do I adapt your recipe for this cut of meat?

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35 Joanne October 8, 2013 at 12:20 pm

Hi there — You can still brown then rub with mustard. Then roast in a 400 degree F oven, fat-side down, for 30 minutes. Turn the roast fat side up then roast until until a thermometer inserted into the center of the pork roast registers 155°F (another 25 – 30 minutes longer). When there is 30 minutes left, start the apples and onions and cook separately. Hope that helps!

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36 Donna October 8, 2013 at 1:31 pm

Thanks so much! I’ll let you know how it turns out.

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37 john October 12, 2013 at 6:21 pm

followed to the T and it turned out horrible. apples and onions turned to mush by the end. pork was ok but had a crazy apple taste to it. ended up throwing it on the grill to finish it.

thanks though

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38 Joanne October 14, 2013 at 9:57 am

Hi John, Sorry this did not work out for you. Next time, you could keep the apples and onion separate from the pork. Or, do away with the apples all together. Hope that helps.

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39 Samantha October 13, 2013 at 3:28 pm

Fixing this recipe tonight for my parents who love pork chops – I wanted to try something a little different but use their fave meat! I hope they enjoy it. Looks delicious

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40 Mandie October 14, 2013 at 11:19 am

I am thinking of making this tonight but my family doesn’t love mashed potatoes as a side… do you think you could add diced potatoes with the apples and onions and roast them up as well or would the flavors not blend well? Thoughts?

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41 Joanne October 15, 2013 at 11:13 am

Potatoes would be great. We suggest cutting them into wedges (as small as the apples). Enjoy!

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42 Mifflin October 15, 2013 at 10:00 pm

Really delicious and not difficult. Even tho I made a couple of boo boos, it was still excellent. First, I didn’t realize I had bought a pork loin, not tenderloin, so I cooked it for 20-22 min to get it to 150. Second, I “tented” the whole pan instead of taking the pork out & cooking the apple/onion mix right away. By the time I realized it, there was a lot of juice in the pan, so I just reduced that without adding the broth. I served it with mashed potatoes and a tossed salad, and I used fiji apple and part of a huge sweet onion. I’ll definitely consider using this recipe for my next dinner party!

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43 Joanne October 16, 2013 at 10:36 am

So glad things worked out for you in the end :)

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44 PeteyPanini October 17, 2013 at 4:13 pm

Outstanding!

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45 Sam October 20, 2013 at 5:17 am

Fantastic….thank-you, my kids normally only want roast pork with piles of crackle but it’s too hot here in AU and I didn’t want to hat up my kitchen so I did this and they loved it! Thank-you

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46 Helle October 20, 2013 at 7:37 pm

This is without a doubt the best pork tenderloin recipe I have ever tried. Definitely a recipe to keep.

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47 Joanne October 21, 2013 at 9:10 am

So happy you liked it :)

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48 Mark A. Gault October 23, 2013 at 4:49 pm

Made this last night and it was absolutely delicious.
Told my family I should charge them each $50 a plate! Lol.
5 stars

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49 annamaria October 23, 2013 at 9:13 pm

Made the pork tenderloin with apples recipe and it turned out great. It was very moist and tasty. I may have slightly overcooked the pork, but it was still delish. I would recommend serving this as soon as possible, as it does cool down fast once the tenderloin is sliced.
Will make certainly make it again !

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50 Doug October 27, 2013 at 4:58 pm

Outstanding! I added chuncks of pinapple…worked perfectly, just like you said it would.
Five stars in my cookbook
Thanks

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51 Dee October 27, 2013 at 6:00 pm

I made this recipe this evening using two tenderloins. It was indeed delicious. At the last minute I added some chopped dried apricots, which I had soaked in advance, to the apples and onions, and that rounded off the dish beautifully. We had this with couscous, and “yummed” our way through dinner. Thank you for a great recipe!

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52 Cathy October 29, 2013 at 5:58 am

This recipe sounds delicious (I’m a sucker for the apple/onion combo which I’ve often done with poultry but never with pork) and I want to try it for a lunch I’m hosting for some friends, but I need something that I can prep ahead of time and finish off or reheat at the last minute… do you think that I could prep everything in the morning, including searing the meat, and then do the cooking to finish it off a few hours later? Or would it be better to make it all the way through and then reheat it at the last minute? Obviously, I’m a novice cook so I need a bit of extra guidance. :) Many thanks in advance for your response!

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53 Joanne October 30, 2013 at 9:34 am

Yes, just keep the seared tenderloin chilled in the fridge until ready to bake.

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54 tonie October 30, 2013 at 12:09 pm

if you don’t have a cast iron skillet can you use another pan that can go in the oven as well.

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55 Joanne October 31, 2013 at 9:45 am

Yep — any oven-safe skillet will work in place of a cast iron pan.

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56 Cynthea October 31, 2013 at 12:47 pm

Delicious, thanks for the recipe, will be making this again and again!! My family and I love this one.

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57 jp October 31, 2013 at 7:54 pm

I don’t usually review recipes, but had to comment on this one. I made it with Honeycrisp apples, and served it with mashed potatoes and homemade brown bread, along with a mug of German Dunkel. It was TREMENDOUS. Tasted like something that took way more effort than it did! The sweetness of the apples complimented the onion and pepper flavors perfectly. My husband gave it the highest level of honor possible: “You could serve this to guests!” Will make this again and again. Thanks for the recipe!

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58 James Temby November 3, 2013 at 7:46 am

Easy with excellent results.

Will certainly make this again.

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59 Dani Zucker November 3, 2013 at 2:28 pm

Made this the other night for the family. We all loved it, BUT the apples turned to complete mush. I don’t think Macintosh was the best choice for this dish, and maybe I also sliced them too thin to begin with. I will definitely try again with a different apple.

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60 Joanne November 3, 2013 at 3:36 pm

We have a lot of success with Granny Smith.

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61 Net November 3, 2013 at 4:21 pm

I am adding garlic when I rub the salt on before the searing. I am also going to add a hint of cinnamon to the apples and instead of broth i’m going to use spiced apple cider. Should be delicious!

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62 Joanne November 4, 2013 at 10:47 am

Great adaptation! Love the idea to add cinnamon and apple cider.

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63 Carol H November 3, 2013 at 7:27 pm

I am making this right now and it looks wonderful! Just finishing my side dishes, and I’ll report back!

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64 Carol H November 3, 2013 at 8:58 pm

It was the best pork tenderloin I ever made! It was so tender and juicy! We’ll definitely be making this again. Thanks for posting the recipe.

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65 Joanne November 4, 2013 at 10:41 am

You are welcome! Searing then baking really does keep all those juices in. Thanks for coming back and sharing :)

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66 Cathy November 5, 2013 at 7:15 am

This was delicious! However, even though mine weighed 1.5lbs and I seared it on all sides for almost 15 minutes, after 15 minutes in the oven it was RAW when I took it out to check the temperature. I ended up having to cook it for another 30 minutes to get it to be pink in the center (and yes, my oven was at 220°C). Still, everyone loved it and it was worth the wait and the leftovers were equally yummy. This will now be a go-to dish for me for when guests are coming over.

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67 Joanne November 5, 2013 at 9:02 am

HI Cathy, Is it possible you were cooking with a pork loin instead of pork tenderloin? Pork loins can are a larger cut of meat, while pork tenderloins are much smaller. Both work well with this recipe, the loin will just take longer to cook. Glad you were able to cook the pork through eventually and so happy you enjoyed the recipe :)

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68 Andra November 6, 2013 at 4:12 pm

I am having this for date night this weekend with my man. We like to cook together and this recipe will be fun. I will let you know how he likes it!

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69 Shawna November 6, 2013 at 9:37 pm

What do you recommend pairing this recipe with

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70 Joanne November 8, 2013 at 2:03 pm

Mashed potatoes and/or roasted vegetables are our go to sides.

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71 Jessica November 6, 2013 at 11:04 pm

Fantastic! I used a dry white wine (instead of broth) and pink lady apples. The fresh thyme was definitely a prevalent flavor, which I personally like! My pack of tenderloins were perhaps a little bigger than most as they took closer to 30 minutes to cook. Hubby ‘s favorite part was the onions. :) Crazy tender pork, a recipe I will do again and again. Thank you!

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72 Jeff November 8, 2013 at 3:00 pm

This was bomb and perfect for a week night, relatively quick, meal! I will be adding to my semi-regular dinner rotation.

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73 Becky Jones November 9, 2013 at 9:17 pm

This was absolutely the best pork tenderloin I’ve ever made or tasted! Thanks for a great recipe! This is a keeper!

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74 Lisa November 10, 2013 at 7:49 pm

Small Portion Modification: I love to eat colorful food so I used red apples and green beans (instead of apples and onions). I used one tenderloin and seared it rare as directed. I also substituted thinly sliced red delicious apples and frozen green beans. I seasoned the tenderloin with olive oil, salt, ground savory, and thyme. I pre-heated the oven (electric) to 425 degrees while browning the tenderloin. I then placed on a foil covered cookie sheet the thin slices of apple and frozen green beans and drizzled a small amount of olive oil on them (no butter). After searing the tenderloin, I placed it on top of the apples and green beans. I placed this in the oven for 10 minutes only and it came out perfectly – even the apples and veggies. After removing it from the oven, I wrapped the whole meal up and allowed it to rest for 10 minutes. This was really, really fast and easy. The prep and cook time was about 15-20 minutes.

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75 Joanne November 11, 2013 at 11:00 am

Thanks so much for coming back and sharing your adjustments!

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76 Brenda November 11, 2013 at 9:04 am

I made this yesterday and it was great!. I used a not so super sweet Riesling instead of chicken broth/stock. I also mashed some of the apples as my son has an issue with chunky fruit in food. I will definitely make this again.

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77 Joanne November 11, 2013 at 10:56 am

Love that you used wine — Riesling is such a great choice!

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78 Rae November 12, 2013 at 6:53 pm

I only just recently started eating meat again after being a vegetarian for 15 years and had forgotten how to properly prepare me. I made a pork tenderloin a few months ago that was so bad I threw most of it out. Then I had a delicious one at a friend’s and I knew I had to learn how to cook this cut correctly!

I did everything the recipe called for, including serving the tenderloin at a much less cooked state than I was comfortable with (150F on my meat thermometer and still pink). It was so flavourful and juicy! Searing the meat first with the salt and oil makes a huge difference!

I didn’t have any apples, so I subbed a very large cubed sweet potato and also added some quartered Brussels sprouts, salt, and pepper to the veggies.

For the sauce, I added a little Dijon and black pepper to it.

The whole thing came together very quickly. I think the cast iron skillet is a must!

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79 Colleen November 13, 2013 at 8:52 pm

Was looking for a good recipe for the pork tenderloin sitting in the fridge and this popped up on the search – so glad it did! Turned out great! Skipped the Dijon mustard (was out), substituted shallot for the onion and fresh sage instead of thyme, and used golden delicious apples. Served with sauteed green beans. So quick and delicious. This is a keeper, thanks!

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80 Phil November 14, 2013 at 11:00 am

Has anyone varied the type of onion they used? I plan to use Granny Smith apples, but don’t know if I should use sweet onion or regular cooking onions.

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81 Joanne November 18, 2013 at 11:18 am

Our standard is vidalia, but any onion will work well here.

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82 Dave November 16, 2013 at 10:45 pm

Loved this recipe!!! I didn’t have apples,so I substituted mangos. End result; two tenderloins and fixings totally demolished by guests :)

Thanks for the great recipe – would like to see more of your ideas!

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83 Joanne November 18, 2013 at 11:10 am

Mangos would be great! We’ll have to try that ourselves :)

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84 Emily November 17, 2013 at 6:42 pm

Hi, I’m making this again tonight (tenderloins have been on sale here) and wanted to comment to say this was delicious. I made a few additions. I added shredded cabbage to the apple/onion mix, and also put some caraway seeds into the mix as well, thinking they would go nicely with the cabbage. It worked well and everyone loved it. Thanks!

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85 Joanne November 18, 2013 at 11:03 am

Such wonderful additions. We will have to try the addition of cabbage and caraway next time we make this, too!

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86 Lilien November 17, 2013 at 7:20 pm

Delicious! Easy to make and very good step by step instructions!
I added a little corn starch to thicken the sauce.

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87 Cynthia November 19, 2013 at 3:13 pm

This is exactly what I was looking for. I’m going to try this tonight. I even have the apples. Thanks for the great recipe.

Cyn

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88 Mare November 19, 2013 at 8:03 pm

Fabulous. The only change I made was instead of 2 apples I used 1 Asian pear. My family devoured it! Thanks for the recipe!!!!

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89 Darren December 5, 2013 at 8:56 pm

Nice change. I think I will do that the next I make this.

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90 Emma November 21, 2013 at 12:20 am

Really looking forward to making this, but I only have 1 tenderloin weighing 500g, how long should I cook it for? Do I follow everything else the same? Thank you!
Emma

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91 Joanne November 29, 2013 at 11:27 am

You should be fine. Follow the recipe as stated then check doneness every so often while it roasts in the oven. Timing shouldn’t be too different.

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92 Julie November 22, 2013 at 10:35 am

This was easy! I had all the ingrédients without running to go get! and I asked my husband how he liked it .. he said….YES EXCELLENT CHEF! LOLOL ….I loved it! this is definitely a keeper!!! thks a million….

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93 Julie November 22, 2013 at 10:36 am

definitely 5 star recipe!!!!

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94 Sarah November 24, 2013 at 8:51 am

Absolutely delicious!! Very easy and will definitely make it again.

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95 Tamara November 24, 2013 at 6:14 pm

WOW! I just made this and it is outstanding. I added extra butter at the end. This is a 5 star gourmet recipe. I have over 100 cookbooks and I’m glad I saved research time by clicking onto your recipe. Thanks!

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96 Matt November 24, 2013 at 7:03 pm

Tried this recipe tonight. pork came out great but the apples turned to mush. I used Granny Smith apples, but not really sure where I went wrong. Ultimately I turned the apple mush into a a savory confiture to plate under the pork.

Served with pan roasted brussel sprouts with dried cranberries and a pomegranate glaze and roasted carrots.

Nice white wine made it satisfying meal.

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97 Von November 24, 2013 at 8:34 pm

Made it twice and divine both times. Used a huge loin with increased cooking time and worked great. Thanks for sharing!

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98 Arfur Cup November 30, 2013 at 11:36 am

This recipe is economical, quick, easy and absolutely delicious. Everybody we’ve given it to absolutely loves it!

Don’t worry if you haven’t got the exact ingredients just play around with different mustards and herbs. All combinations we’ve tried so far have been just as good.

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99 nell December 1, 2013 at 5:44 pm

Made this for supper tonight – WOW – it was excellent. It was so easy to make and being that I tend to not be the best cook in the world, my husband was pleasantly surprised. I look forward to trying more of your recipes.

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100 Sue December 6, 2013 at 2:08 pm

The taste was quite good, but the apples and onions were almost complete mush. Next time I’ll try different timing to keep them a little crisper.

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101 Jill Brady December 7, 2013 at 1:58 pm

Very good. Quite easy and straight forward instructions. Taste very good. Will definitely make again!

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102 Niuvis December 7, 2013 at 4:48 pm

Loved it!

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103 Lynne December 8, 2013 at 10:54 pm

My kids loved it, simple yet delicious. I will definitely make this again.

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104 Amy December 9, 2013 at 7:30 pm

Alright people… if you need to prepare a meal for a family in need, and they have small children… this is it! Yummy! However, I omitted the end of the recipe. I pan seared the tenderloin as directed, let it rest, brushed it with mustard and sprinkled thyme… but I cooked it by itself until it reached 150 in the oven because it wasn’t even CLOSE to being done from the pan. After it cooked a bit in the oven, I then placed the tenderloin on top of the apples/onions and baked it an additional 10 until it reached 160. If you like mushy apples then cook them in the pan afterwards, but they were so pretty, and delicious with the onion, salt and thyme that it was a shame to cook them down any more. Try it and you will see! I need to prepare 2 more meals next week and this recipe will be the one I pick. My kids loved it with baked mac-n-cheese and green beans. Awesome.

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105 linda December 10, 2013 at 7:39 pm

I just made this and it was perfect! The meat had been in the freezer for longer than usual, and I had little hope for something really good. What a surprise! Really perfect pork tenderloin! It melted in our mouths! Thank you.

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106 Lisa December 12, 2013 at 9:32 pm

I didn’t have thyme so I used some fresh rosemary I had on hand. My first time making a pork tenderloin and it was so good!! I wish I could pin this recipe but can’t figure out how to do it without following on Pinterest (I don’t use Pinterest for much else but pinning my favorite recipes). Thanks!

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107 Joanne December 13, 2013 at 10:01 am

Hi Lisa, If you hover over any of our images, the “Pin It” button should appear. Click that and you should be able to pin :)

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108 Karen December 13, 2013 at 3:34 pm

Wow!!! Absolutely loved it! Made as written, except used dried thyme. Fantastic.

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109 Martini730 December 14, 2013 at 7:19 pm

I didn’t have any thyme, however it made no difference, this recipe is wonderful!!! Easy, quick and pairs well with Garlic mashed cauliflower for a paleo-friendly dinner. Thank you!

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110 Claire December 15, 2013 at 8:37 pm

Yum! Just made this for dinner and we both loved it! I only made half the tenderloin, exchanged one apple for a new potato, and added some wine to the pan sauce. It was tender and juicy and had the best flavor. Will definitely make again!

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111 Carol December 19, 2013 at 10:56 am

This looks like my choice for Christmas dinner. I am having 12 adults, and plenty of sides, so how many tenderloins should I plan on using? Would I be better off using a pork tender rather than the tenderloins? I really like tenderloins.

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112 Joanne December 19, 2013 at 12:21 pm

Hi Carol — one tenderloin is enough for 2 generous servings. So you’ll want to do 6 of them. A pork loin will also work — you can follow the recipe exactly, just increase the roast time and cook the apples/onions separately. Happy holidays!

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113 Sheryl December 21, 2013 at 11:10 pm

OMG! Yummy Yum 1st time I made it, tonight & it has become a favorite & go to recipe already! I’ve made pork chops with apple & onion before but this was so much better. Thank you

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114 Darren December 22, 2013 at 5:55 am

I’ve made this twice the last week it is so delicious. The apple onion mix is so tasty with the pork, but I like a greater amount of this mix per tenderloin. Also, I prefer a higher ratio of 2 apples + 1 onion ratio per tenderloin.

Thanks for the terrific recipe.

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115 Iain December 23, 2013 at 6:09 am

I never write reviews normally. I looked at so many other recipes with pork fillet and tried this because it looked so easy to do. I am so glad I did! It was delicious, apples and onion caramelised excellently and the pork was nice and tender. Thank you so much for sharing this recipe. My family loved it and think I’m a master-chef!!

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116 Karen December 25, 2013 at 9:20 pm

Tried this recipe yesterday and it turned out really well. The flavours of pork and apples blend very nicely and the pork was not over done as I followed instructions closely. This dish will definitely in my menu for my next entertaining! Thanks!

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117 Jo Anne December 26, 2013 at 5:30 pm

Question: I would like to make this for company but do not want to be in the kitchen cooking from step one while they are here. Would it be possible to make the dish up to the step where you put the apple and onions together for baking and put the entire iron skillet in the refrigerator. Then I could put the pan in the oven 15 minutes before we are ready to eat.

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118 Joanne December 30, 2013 at 11:31 am

Yep. That will work just fine. We suggest taking the pan out of the fridge 20 minutes before baking.

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119 Joanne December 30, 2013 at 6:53 pm

The apples should soften. 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. 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 then stated above. Hope that helps!

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120 Derek December 30, 2013 at 5:49 pm

Aweful. I used the apples as called for and followed he recipe perfectly. Apples and onions turned to mush. Not appetizing! No extra juice beause it turned to rancid apple sauce. Do not waste your ingredients.

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121 Joanne December 30, 2013 at 6:46 pm

Hi Derek, Sorry you didn’t like the recipe. The apples do soften — we’ve had success with Golden Delicious, Granny Smith and
Braeburn apples. You could cook the apples and onions separately to the pork. This way you can cook them as much (or as little) as you like.

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122 Joanne December 30, 2013 at 6:54 pm

The apples should soften. 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. 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 then stated above. Hope that helps!

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123 Mara December 30, 2013 at 10:46 pm

Yes I made it! Loved it! Thanks for the inspiration. I modified it slightly and added purple/red cabbage…shredded about 2 cups…to the apples and onions. At the time you need to reduce the this mixture I also added about 1.5 tablespoons of white vinegar. I also cooked a little longer than what was suggested (25 min) and it was still pink in the middle. Excellent flavour and very tender meat.

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124 Jean December 31, 2013 at 1:41 pm

Can you sear the tenderloins an rub with mustard early in the day? Then roast them just before serving?

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125 Joanne January 7, 2014 at 11:33 am

Yes, just keep the pork refrigerated after searing.

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126 Sherry January 1, 2014 at 6:59 pm

Made this today and everyone loved it! It took 30 minutes for my 2 pork tenderloins to reach 150 which was slightly too rare for my taste but the ends were a little more done, so it works out good for those who don’t like it so rare. Since it took so long to cook, my apples and onions were a bit mushy but still flavorful. Next time, I won’t cook them as long in the beginning stage of the recipe. I omitted the thyme, because my daughter doesn’t like it. (I stuffed the pork with lots of garlic.) The meat was melt in your mouth tender and very moist. I will definitely make this again!

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127 Vanessa January 1, 2014 at 8:36 pm

I tried this recipe tonight and all I can say is, delicious! Thank you :)

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128 Vanessa January 1, 2014 at 8:37 pm

I made this tonight and it was delicious!

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129 Paola January 4, 2014 at 9:14 pm

I made this for the second time tonight and it turned out amazing again! Your recipes are great – easy, simple ingredients and they make me look like a rock star. Thanks!!

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130 Joanne January 7, 2014 at 11:17 am

Thanks Paola!

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131 Roderick January 5, 2014 at 9:11 pm

I made this awhile ago and it was a big hit ! I am getting ready to make it again and I’m so excited.It’s going to be great !
Thanx

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132 Julie Ann January 6, 2014 at 9:47 pm

I just made this tonight. My 5 year old daughter said it was the best meal she has ever had! I modified it a little bit by adding a little apple cider to the pan with the pork and doing the apple/onion mixture on the stove. I also added a little bit of sugar, nutmeg, cinnamon and apple cider vinegar to the mix. The meat was done perfectly! Awesome recipe!

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133 PATRICIA January 9, 2014 at 9:50 am

It was great……oh’s and ah’s and mmmm’s aplenty…….easy….which for me is the 2nd best part…..deliciously moist and full of TASTE was the best.

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134 Tereasa January 10, 2014 at 4:21 pm

I had never cooked tenderloin before and quickly found this recipe, read the reviews and thought this is the recipe to try- especially because most of the ingredients I had apart from thyme but I made roasted garlic and rosemary potatoes to go with it so thought I would use rosemary instead, then realised I had no chicken stock cubes so had to use a beef one instead. I didn’t facy mushy apples so reduced the cooking time in the oven as mentioned.
What a fantastic meal!!! I cannot believe how well it turned out and how juicy the meat was, my husband fell in love with me all over again haha. I have already put the recipe in my book and will be making it many more times, an excellent meal for dinner guests as you don’t have to slave away in the kitchen all day

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135 Joanne January 15, 2014 at 3:19 pm

That’s so great Tereasa! Love how your husband fell in love with you all over again :)

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136 Gina January 11, 2014 at 10:04 pm

I just finished making this recipe ..OMG how delicious and tasty, to perfection. Easy and very nice presentation. I had mushy apples at the end, I just took the mushy ones out and put in a fresh apple, sauteed with the onion while the tenderloin cooled, added more chicken broth and butter, deglazed the pan to make that added juice. cut the tenderloin into big chunks and presto. The flavors meld together and were shear delight to my taste buds!!! So sweet and savory. Thank You!

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137 karin Hathaway January 12, 2014 at 7:04 pm

This was excellent!! I had a left over sweet potatoes. I cut them in to chunks and added them to the apples and onions after I took the roast out. Great winter dish!!

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138 Coral Ferguson January 15, 2014 at 1:04 am

Yes I made, it was delicious, but we enjoyed , the sauce was well cooked but we enjoyed it like that. I will make it again

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139 Chelsea January 15, 2014 at 3:41 pm

I have a pork tenderloin and a pork “loin” . Would it be ok to cook them both in the same pan just as if I had 2 tenderloins ? The lion is fairly small.

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140 Joanne January 17, 2014 at 10:30 am

Unless they are the same weight (or very close) we’d keep them separate.

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141 Ruth January 17, 2014 at 6:51 pm

I made this tonight for my husband and I. It was delicious. I didn’t add the butter at the end. We didn’t feel it needed it. I think I would try separating the apple and onions from the meat. The vegies were a little soggy, but yummy, and it took a little longer for the meat to cook. I served it with a sweet potato each, asparagus and orange beets. Will definitely make this again!!

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142 Marilyn Blair January 19, 2014 at 11:46 am

excellent, apple mix mushy, will cook separetly next time

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143 Claudette January 19, 2014 at 1:40 pm

I made this recipe today. I followed it to a tee. Although it came out well and was a beautiful presentation, I left it in at 425 for 15 minutes and my oven temp is spot on. I let it rest but when I started carving it, it was way to raw in the middle. My thermometer said it was done, too. I had to place it back in the oven for 8 more minutes and let it rest again. Other than that, I recommend this recipe.

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144 Bo West February 15, 2014 at 3:39 pm

Made this for my 80 dad with great sucesos. Was a little too pink for him so I dropped the carved medallions into the sauce and they cooked through almost immediately. Save another 8 minutes in the oven.

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145 karen grisko January 19, 2014 at 5:08 pm

this is the best pork tenderloin recipe I have ever made. Worth the effort. Thank you!

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146 cate January 20, 2014 at 12:59 pm

Amazing flavor, very savory
I made a delicious basic fluffy yellow polenta and roasted brussels sprouts as a side
(Why let that lovely high heat in the oven only cook the meat; I added the sprouts 10 minutes earlier so everything would be done at the same time)

About the over cooked apples.
The answer is simply stop cooking them !
When doing your pan gravy reduction, you should have removed the meat………..so remove the apples and onion at the same time as well. Apples and onions will be nice and soft, yet firm from this one little step
BON APPETITE

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147 LyAnne Brown January 20, 2014 at 6:24 pm

I’m usually hesitant to try new recipes for fear I won’t like the result but the pics looked so good and the ingredients seemed safe so I gave it a try and made it tonight. It was delicious, easy and quick to prepare and incredibly moist. I paired it with garlic mashed potatoes and roasted carrots…. Will double up on the onions, apples and broth next time since the sauce really makes it. Will definitely be making this again…even the picky kids loved it and the house smells amazing.

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148 Ray January 21, 2014 at 8:23 pm

Very good recipe. I will certainly try that again and while I made use of what I had in the cupboard (regular mustard and dried thyme), it turned out exactly how you described.
Cheers, Ray

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149 Vivian January 22, 2014 at 10:07 am

Our new favorite!!! I was looking for a good pork recipe and this can’t be beat… Thank you so much, it has become a weekly meal in our house.

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150 Sue January 22, 2014 at 7:08 pm

Thanks for the great recipe. This was the best pork tenderloin recipe I’ve ever made! OK, so I’m not a gourmet cook, but the results made me feel like one. My 2 children, 14 & 17 enjoyed it also…my daughter thought it was spicy? I didn’t over-pepper it…and she likes General Tso’s chicken… go figure. I will gladly recommend and make this again for guests (who will probably appreciate it more :) I used my (pretty) new cast iron pan also – breaking it in.

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151 Laura January 22, 2014 at 10:02 pm

We got a brand new cast iron skillet and I had 3 apples and a tenderloin that needed a new recipe. All I can say is that my boyfriend could not stop thanking me. He was blown away by the whole meal and I am a hero, Yay!!!! Thank you for this!

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152 Helen January 24, 2014 at 9:44 pm

Made this recipe tonight and it tasted amazing! So simple and quick to make. All ingredients were readily available in my kitchen and my picky 4 year old gobbled it up. Will definitely make this for company and keep on hand as part of my staple menu plan recipes. Thank you, thank you, thank you!!!!

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153 BOB January 24, 2014 at 9:52 pm

It was delicious ! I would use less thyme though. I will make this many more times. Thank you !

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154 Tiffany January 26, 2014 at 5:31 pm

This recipe is incredible. Thank you. This was my first time cooking pork tenderloins. I baked them for 40 minutes (don’t like pink) and added mushrooms to the gravy. Turned out perfect.

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155 Tara January 28, 2014 at 4:21 pm

Hi! I’m getting ready to try your recipe but have a 4 pound pork loin. What is the cooking time and temp for this?
Thanks!!

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156 Joanne January 30, 2014 at 12:31 pm

You might want to reduce the temperature a little (maybe 400F) then you’re probably going to roast for 1 to 1 1/2 hours. We’d check for doneness around 1 hour.

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157 Elizabeth January 28, 2014 at 7:26 pm

Excellent easy recipe. I used dried thyme for seasoning along with a sprinking of herbes Franciose ala Julia. instead of stock I reduced the apples and onions with apple cider. Served with a fresh green salad and potato pankcakes…a simple gourmet meal. Absolutely delicious.

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158 Sarah January 31, 2014 at 3:37 pm

For those of you who don’t like the soft or mushy apples, I pushed them through a strainer and added them back to my pan sauce. It was simple and tasty!

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159 Pam February 2, 2014 at 12:18 pm

I loved this recipe and at first couldn’t find it when I wanted to make it again. So happy I found your site! I think my smart phone found it! P.S. The sauce and meat made the best sandwiches the next day!

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160 Kk February 2, 2014 at 6:35 pm

Added 2 T maple syrup to glaze. Cooked it for 20 minutes to 155 degrees since it was bloody at 145. Served with mashed potatoes and carrots. Make sure to leave skin on apples. Delicious!

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161 Mrs. H. February 2, 2014 at 7:44 pm

Fabulous ! We just finished this dish. Thanks! My husband loved it.

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162 mya February 5, 2014 at 9:17 pm

i made this recipe and it’s a killer! i will make it again!

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163 Lee February 8, 2014 at 3:48 pm

DO NOT try this CAST IRON method if you have an electric ceramic flat top type stove. You could damage both your ceramic stove top and / or crack the cast iron pan and even cause a fire if the exterior of your pan is “seasoned” with oil. Also, unlike a gas stove, electric stoves don’t distribute the heat evenly either. I recommend you get a portable counter top gas flame burner or purchase a “heat diffuser” for your electric stove before placing your cast iron on it.

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164 Corinne February 9, 2014 at 7:50 am

Wow- easy to do and tasted amazing- thanks so much- best tenderloin dish I have had in a while…YUM! I put over a bed of Basmati rice!

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165 Sophie February 9, 2014 at 7:14 pm

Thanks for this recipe. So easy and delicious. It kept the pork really moist and the thyme added a great flavour and smelt wonderful. We served it with roast potatoes and green beans. Thanks.

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166 Gerry February 10, 2014 at 2:14 am

If I don’t have any oven safe skillets or a dutch oven — I have a roasting pan, pyrex baking dishes, crock pot slow cooker and cookie sheets. Which alternative would be the best to use?

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167 Joanne February 27, 2014 at 4:40 pm

Roasting pan will work. You could simply sear in a skillet then transfer to the roasting pan.

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168 Ward February 10, 2014 at 8:30 pm

Joanne,
What a great recipe! I just prepared a “half” recipe for dinner tonight and my wife and I throughly enjoyed it. I plan to use this again soon when my friends (the usual suspects) and I go down to the NC Outer Banks for a long weekend guys’ trip. I’m sure they’ll dive in to this like a bunch of escaped convicts! Thanks,
Ward

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169 MarilynB February 12, 2014 at 10:48 am

This was simple and spectacular. I cooked it a little longer because my husband doesn’t like it pink but this was a wonderful. Thank you.

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170 crystal February 12, 2014 at 5:16 pm

Very good and fairly easy to make! I added in sweet potatoes to give even more flavor…yum.

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171 Laurie Ford February 13, 2014 at 1:01 pm

I was looking for an easy, delicious and healthy way to cook pork and I think I have found it! This looks absolutely wonderful. I am trying this for my anniversary/Valentine’s Day dinner! I’m wondering what I should serve it with…… maybe mashed cauliflower and broccoli. Thanks for all the tips!

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172 Danielle Newcomer February 16, 2014 at 7:49 pm

this was fantastic and EVERY person in my family of 5 loved it, and they never all agree on any meal I have ever made so far. Thank you for your wonderful video too. The key was definitely about how the pork was cooked. I went to 138 on thermometer and then set aside while I finished the apples. I would like to have had more sauce because it was so yummy.

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173 Larissa February 17, 2014 at 7:52 am

I was skeptical trying this recipe because of past recipe failures with apples; however, this recipe turned out amazing! Pleasing even my picky husband! Definitely a must try for pork tenderloin lovers, as it came out deliciously flavored and very juicy! I am cooking it again tonight….

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174 Jenevieve Schilling February 20, 2014 at 5:00 pm

Going to try this tonight. Will comment on it after.

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175 Kris February 21, 2014 at 3:25 pm

This recipe sounds wonderful and I’m going to make it tonight. I defrosted the pork last night and just realized I have a 2 lb pork loin, not a tenderloin. Should I do anything different?

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176 Adam February 26, 2014 at 1:18 pm

The loin will take longer to roast, but the general method should be the same. The only thing we recommend is to cook the pork and apples separately since the apples will not need as long.

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177 Pepper February 22, 2014 at 10:50 am

This sounds amazing but I can’t eat onion. Do you have a substitution or should I not even attempt to make this? Thanks

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178 Adam February 26, 2014 at 1:15 pm

You could just omitt the onion or replace with fennel, potatoes or other favorite vegetable.

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179 Jade February 23, 2014 at 8:36 pm

This was delicious! I used just one 1.60lbs tenderloin. I ended up cooking it in the oven for about 25 min because I was afraid it would be under cooked. However, It was a little over done (no pink) for my liking but still very tasty and tender. I improvised and used spicy brown mustard and dried herbs. I also used only 1 cortland apple and 1 small onion because that was all I had on hand. I’m sure if I had followed the recipe exactly it would have been even better!

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180 ernesto March 16, 2014 at 5:51 pm

I just made this it was great my wife and her boy friend loved it

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181 Crystal Schelldorf February 24, 2014 at 8:36 pm

Absolutely Incredible! My husband just fed this to me. I was so glad it was a recipe he could do again and again. We were out of stock so he substituted with apple cider. Crazy good!!
Thank you! Couldve easily been a $40-60 meal in a restaurant.

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182 Claudia February 28, 2014 at 9:28 pm

Delicious! Thank you!!

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183 joey March 2, 2014 at 6:10 pm

very good. added potatoes and sweet potatoes, worked well.

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184 John WALES UK March 9, 2014 at 7:47 pm

I’ve tried this twice in the last two weeks with great results both times
simple and easy, so glad that I discoverd your website

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185 Joanne March 17, 2014 at 4:29 pm

We’re glad you found us, too!

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186 Carrie March 10, 2014 at 10:03 pm

My first go at a Pork Tenderloin and it turned out terrific! I couldn’t think of a better 1st lesson on the Pork Tenderloin basics. Appreciate the tips!

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187 Joanne March 17, 2014 at 3:34 pm

Yay, love it!

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188 Carrie March 10, 2014 at 10:04 pm

forgot the stars :)

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189 Rebecca March 11, 2014 at 2:15 pm

I made it and it turned out amazing!!!! I did a few tweaks. I added fennel and a little more apple and mustard. I made roasted rosemary potato wedges and roasted asparagus to accompany it. Also did the guineas cake for dessert form this site.

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190 Joanne March 17, 2014 at 3:28 pm

What a lovely dinner! Adding fennel is such a great idea, too.

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191 Les March 12, 2014 at 7:00 pm

Can I just roast the tenderloins without apples, onions or anything? Should I put something else in the roasting pan under the tenderloins?

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192 Joanne March 17, 2014 at 3:16 pm

Sure! The pork can just sit on the bottom of the pan, no apples/onions needed.

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193 Tammy March 12, 2014 at 10:39 pm

This was an amazing dish and the video instructions were awesome. I will use this recipe from now on….A WOW!! Thank you for sharing!!

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194 Joanne March 17, 2014 at 3:15 pm

So glad you enjoyed it Tammy :)

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195 Linda March 13, 2014 at 7:30 pm

Wow! Thank you for posting this recipe :) very easy to make! I followed your instructions and came out perfectly – first time having/making pork tenderloin. Will make again :) 5 star all the way!

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196 Joanne March 17, 2014 at 3:16 pm

Nice, we’re so glad you loved the recipe.

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197 Evan Panagiotopoulos March 13, 2014 at 9:33 pm

I modified the recipe by applying about 3/4 of a cup of apple sauce. Yum!

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198 Stefanie March 20, 2014 at 7:45 pm

Just made this tonight. Made as stated except used dried thyme since I didn’t have fresh. Was absolutely delicious. Served with potatoes au gratin and green beans. Only thing I would change next time would be to use 3 apples instead of one. We just gobbled them right up! Thank you so much for such a great recipe!

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199 Joanne March 21, 2014 at 1:16 pm

Wonderful, so happy you enjoyed it.

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200 Hoorie March 20, 2014 at 11:37 pm

Thank you for sharing this recipe, our family enjoyed it very much. I didn’t have one full cup of chicken broth so I added 1/4 cup of red wine with the broth. We did not mind at all that the apples became mushy, it tasted delicious. This is a keeper!!!! Cheers!!!!!!

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201 Joanne March 21, 2014 at 1:16 pm

Great, I bet the wine was a nice addition. So glad you enjoyed it!

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202 Janet March 23, 2014 at 9:08 pm

I loved this recipe i made it just as you wrote it and it works out well and its a fabulous dish and very yummy, I would not change a thing ,

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203 Katherine March 23, 2014 at 11:09 pm

This was absolutely delicious! So easy and my partner went back for seconds and kept picking away at it while cleaning up, that there was barely any leftovers. Will definitely make this again and can’t wait to make it for guests. Bravo!

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204 Joanne March 24, 2014 at 9:39 am

Nice! So glad you both loved it.

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205 Sandra Monier March 25, 2014 at 7:16 pm

Truly awesome recipe. I didn’t have fresh thyme so I used dried and yellow mustard instead of Dijon. I was doubtful using yellow mustard but it was still a wonderful dish! Can’t wait to try it with Dijon!

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206 Joanne April 3, 2014 at 11:14 am

So happy you liked it!

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207 Janet March 26, 2014 at 12:24 am

This was great, tho it took far longer to present than estimated. Really tastey!

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208 Martha March 27, 2014 at 7:08 pm

Best pork I ever made. Used pear as well as Apple.

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209 Joanne April 3, 2014 at 11:06 am

Great idea!

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210 JB March 27, 2014 at 7:14 pm

Despite my numerous screw-ups in the kitchen from trying cook while distracted by a toddler, this came out great. It’s a very forgiving recipe, apparently! My biggest worry was that I would overcook the pork, but it came out spot-on…just a bit pink in the middle, and very tender. Thanks for posting!

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211 Joanne April 3, 2014 at 11:06 am

:) So glad things worked out for you!

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212 Betsy March 27, 2014 at 9:08 pm

Wonderful. Loved the taste and texture…did one tenderloin with mustard, the other without because one of us is not a mustard fan. both turned out great. Loved the apple/onion combination!

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213 Joanne April 3, 2014 at 11:05 am

So glad you enjoyed it!

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214 Jen March 28, 2014 at 1:07 am

Thank you for the recipe, I hope to do this right next time, I blundered it tonight because I didn’t take the time to read carefully! I was surprised to see the pork was still pink after 22 or so minutes of cooking in the oven and 10 minutes of rest under foil. I wondered what I had done wrong so I came back to check the recipe and I read your comment about the difference between the tenderloins and the loin. I think we had the loin, it was only 1 lb but it looked thicker than the ones you have pictured here. Also, I completely missed that you suggested 12 minutes of searing, I was thinking about a different recipe that suggests 2 minutes per side, so I under cooked during searing and I should have cooked a bit longer for the thicker cut. So next time, I look forward to doing this right! Your recipe looks delicious! I’m not going to rate this yet because I didn’t care much for mine so I don’t want to downgrade your recipe because of my fail.

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215 Joanne April 3, 2014 at 11:01 am

Hi Jen, no worries :) We hope you do try the recipe again, though.

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216 Alan March 31, 2014 at 3:23 pm

Came upon your recipe today and cooked it for two people, so halved the ingredients. It was really delicious. The pork was beautifully cooked, moist in the mouth, with a superb sauce.
Thank you!

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217 Joanne April 3, 2014 at 10:49 am

Glad you enjoyed it!

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218 Krista April 5, 2014 at 4:08 pm

Simple and flavorful! I am making it for the second time tonight.

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219 rubberbandbob April 7, 2014 at 8:15 pm

Wow, this is good! I have tried to invent recipes for pork tenderloin for years, and it has always turned out a bit dry and frequently not so flavorful–this recipe is a revelation!! I had to use powdered thyme and powdered onion, but it was still truly excellent. I also used the Gala apples I had on hand. My 5 year old is a bit picky of an eater, and she ate it up. My 11 year old son came back for seconds on the pork and thirds for apples. I am stuffed and happy. Cannot recommend this enough! Looking forward to the next dinner party to bring this one out again.

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220 Adam April 8, 2014 at 11:37 am

Thanks so much for the sweet review! So glad you and your family enjoyed it.

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221 MB April 10, 2014 at 9:01 am

SO good! I rarely step out of my comfort zone when cooking – this was different for me – and it turned out excellent! Will make again and again!

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222 Adam April 10, 2014 at 2:48 pm

So glad you tried it :)

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223 Howard April 12, 2014 at 5:58 pm

Thanks. This is the first time my Pork Tenderloin was tender and moist. I will remember to sear it first in future.I used dry tyme
a mistake very strong next time I will eliminate it. Also next time I not include apples instead serve chilled applesauce at the table.
Excellent recipe.
Howard

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224 Joanne April 16, 2014 at 12:56 pm

Dried herbs can be stronger than fresh, we usually add much less. Glad you enjoyed the recipe anyway :)

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225 Chris April 14, 2014 at 7:48 pm

The pork was raw when we followed the instructions in the recipe. We had to recook which messed up the timing for the sauce and sides I had prepared. Not a keeper.

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226 Joanne April 16, 2014 at 12:41 pm

Bummer — sorry the recipe didn’t work out for you.

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227 Rebecca April 15, 2014 at 7:33 pm

Delicious! I made this for my family for dinner tonight and it was wonderful. My husband declared it a “keeper”! I followed the recipe exactly (roasting tenderloin and apples/onions together), and I’m so glad I did. The apples were very soft, almost falling apart, but the taste and texture were perfect with the pork. I served it with sautéed green beans and roasted (separately) potatoes. Thanks for this great recipe!

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228 Joanne April 16, 2014 at 12:29 pm

Wonderful! Glad you enjoyed it.

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229 Jenn Vincent April 16, 2014 at 12:29 pm

I’ve tried this recipe twice, using one tenderloin, and the results with the apple chunks were disappointing both times. I set my oven to 400 degrees because I have found 425 to be too high for other recipes I’ve tried. The long cooking time rendered my Granny Smith apple chunks mushy and unappetizing and my tenderloins were still undercooked after about 20 mins. in the oven. If I were to try it again, I would add the apple chunks (and the onion slices, I guess) to the skillet only before putting it in the oven to cook the tenderloin, and I would try it at 425, to shorten the cooking time for the tenderloin.

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230 Adele April 16, 2014 at 3:02 pm

This was a hit for dinner, my family loved it! You know its great when there are no left overs and they are asking when are we having that again. I’m glad I found your site. This will definitely be on our Easter dinner menu.

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231 Joanne April 16, 2014 at 5:14 pm

Wonderful! We’re glad you found us, too :)

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232 Meg April 18, 2014 at 9:14 pm

OMG. I thought I was not a fan of Thyme, but this recipe has changed my mind. I did sub two things… I didn’t use fresh thyme, but rather a store bought seasoning… And I didn’t use Dijon, I used honey mustard. OMG OMG OMG! I will definitely be making this again.

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233 Goo April 21, 2014 at 8:32 am

WOW, loved this dish. Cooked pork separate to apples, onion & fennel. Loved thyme & mustard. Served with pureed parsnip, baked baby beets & crispy potato wedges. Everyone happy. Thanks.

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234 Joanne April 23, 2014 at 2:19 pm

Glad you enjoyed it!

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235 Sammy May 4, 2014 at 2:00 pm

I made this according to directions but used only one tenderloin, pork is difficult to come by in the Middle East, and deglazed with white wine and apple juice. This was the best, juiciest, tastiest pork tenderloin ever. The apples (Granny Smith) and onions were perfect. I served this on top of a bed of roasted garlic mashed potatoes. Many thanks for the recipe. Printing and keeping it.

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236 Joanne May 16, 2014 at 11:55 am

So glad it worked well for you!

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237 Lesley Andrews May 5, 2014 at 5:20 am

How many calories in this dish?

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238 Joanne May 16, 2014 at 12:20 pm

At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

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239 Veronica May 6, 2014 at 12:07 am

I always overcook pork. This recipe was perfect. The meat was juicy and the apples added a complimentary flavor.

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240 Fran Waterman May 6, 2014 at 3:30 pm

It looks so delicious that I made it for supper! I didn’t hv dijon but I used French’s mustard! My house smells so good right now!! Thanks for the recipe!!

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241 Joanne May 12, 2014 at 5:54 pm

You are welcome! So glad you gave our recipe a try.

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242 Alyx May 13, 2014 at 6:14 pm

I’ve purchased a tenderloin that came with chunks of garlic and herbs. Do you think the garlic would be too overpowering with the apples and onions (not to be eaten but as an additional flavor)?

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243 Joanne May 16, 2014 at 11:30 am

No, you should be fine.

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244 trish May 13, 2014 at 9:00 pm

Fabulous…easy too

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245 Pam May 17, 2014 at 11:28 am

This was absolutely amazing! The best pork I have ever eaten. Better than gourmet. We will definitely do this again next time we have company. In a pre-heated oven we cooked it for 12 minutes.. (recipe says 10 -15 minutes)…and I think it was perfect..yet reached 160 degrees…thought It went too far…but it was perfect!
Everyone is still talking about the great meal the next day.

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246 Joanne May 19, 2014 at 10:49 am

We’re thrilled! So glad you enjoyed the recipe.

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247 Shelley May 17, 2014 at 8:05 pm

Delicious. I didn’t change a thing and loved it. Served with sweet potatoes and fresh asparagus.

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248 Jessica May 21, 2014 at 6:58 pm

This recipe was simple and utterly delicious! For someone who doesn’t have a lot of experience in the kitchen, this dish was perfect!!! Thank you!

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249 Joanne June 20, 2014 at 2:12 pm

Awesome, we’re so glad the recipe worked well for you!

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250 Angharad May 21, 2014 at 11:42 pm

Turned out beautifully. Husband loved it. I deglazed with1/2 stock 1/2 white wine, served it with sweet potatoes (yams) and broccoli

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251 Joanne June 20, 2014 at 2:13 pm

Sounds perfect! Thanks for coming back and sharing.

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