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 read on to see how we make it.

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

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 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 a few secrets.

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 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 with Apples

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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

4.8 from 141 reviews
Perfect Roasted Pork Tenderloin with Apples
 
Prep time
Cook time
Total time
 
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.
Created By:
Yield: Serves 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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356 comments… Leave a Comment
  • 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.

    Reply
  • Kathleen September 8, 2016, 6:02 pm

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

    Reply
  • 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

    Reply
  • 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!

    Keith

    Reply
  • 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!!

    Reply
  • Wendy August 17, 2016, 12:26 am

    Could pears be subbed for the apples?

    Reply
    • Joanne August 17, 2016, 12:40 pm

      Yes, definitely.

      Reply
  • 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.

    Reply
  • 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.

    Reply
  • 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 😀

    Reply
  • 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

    Reply
  • 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!

    Reply
  • 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!!

    Reply
  • 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!

    Reply
  • Agnes May 29, 2016, 3:56 pm

    Hi,

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

    Reply
    • 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.

      Reply
  • 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

    Reply
  • 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

    Reply
  • 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

    Reply
  • Valerie April 10, 2016, 9:24 pm

    WOW!!!
    We had company over for supper and I tried this recipe for the first time.
    I have never made a comment on the internet before, but this was SO GOOD. We all loved it. This recipe will definitely be used again.

    Reply
  • Diane Anderson March 25, 2016, 11:01 pm

    I have 2 questions please.

    When you said to pan sear meat for 12 minutes do you mean 6 min/ side or do around 3 min/side ..top and bottom and then 3 min/ side?

    Instead of using a cast iron pan could I use my 12″ all clad fry pan?

    Thank you !!

    Reply
    • Joanne May 18, 2016, 1:43 pm

      Sear the pork for about 12 minutes total. So yes, around 3 minutes a side.

      Your All Clad pan is fine (just make sure it is oven-safe).

      Reply
  • Janet Butterfield-Brown February 28, 2016, 3:42 pm

    I have made this numerous times and shared it with friends. It is wonderful. Remember, do not over cook. Thank you so much.
    Jan

    Reply
  • Selena February 24, 2016, 7:36 pm

    I never comment on recipes but I had to here… I’m pregnant and just made this (cooked for 25 mins) and was literally in tears at how delicious it was. SO SO SO GOOD. 10 stars if I could. 5 because it’s the highest. Thank you so much!

    Reply
  • susan February 22, 2016, 8:31 pm

    I used a Fuji apple and cooked the onion prior to the apple. I used pinot grigio (1/2) cup instead of the chicken broth. I cooked the onion and apple for only 5 minutes. Also used a grainy Dijon mustard and it turned out very tasty. Will make again. Served with green beans and a baked armadillo potato.

    Reply
  • Bettina January 19, 2016, 5:56 pm

    Totally amazing flavour! A few changes I made were; I only used 1 tenderloin at about 1 1/2 to 2 lbs,less salt and I cooked the onions until brown then added the apples,so they didn’t over cook. I added 1/3 c white wine to the pan while it roasted in the oven for about 25 minutes. Turned out wonderful with just a hint of pink. Family enjoyed the meal, it was the best pork I have ever had. Thank you!

    Reply
  • Colleen January 17, 2016, 2:23 pm

    Has anyone made this dinner and froze it?

    Reply
    • Megan February 9, 2016, 4:55 pm

      I have! It’s great. The apples got a bit mushy, but that was ok by me. Just make sure to defrost the pork completely and brings the meat to room temp before putting it in the oven again. Cook to the proper internal temp. Delish!

      Reply
  • Arlene January 13, 2016, 5:22 pm

    Can I use a Dutch oven to cook this? Or would I be better off just transferring to roasting pan?

    Reply
    • Joanne March 3, 2016, 8:38 pm

      Hi Arlene, you can. Both would be fine.

      Reply
  • Pip Gibson January 13, 2016, 5:44 am

    Brilliant cooked this tonight family loved it ..”.soo easy great ?

    Reply
  • Brie January 6, 2016, 9:40 am

    Absolutely fabulous recipe! Huge success with both adults and children. I will definitely be making this again!

    Reply
  • Jacqueline December 27, 2015, 9:17 pm

    I do not like to review recipes I tried, but that was so easy and delicious that I think is worth to tell!
    I cooked for my neighbor and he and also me loved it. Will cook it for sure again.
    Just follow the instructions and you will get a delicious meal.

    Reply
  • Vanessa December 26, 2015, 12:08 pm

    About to try this – do you cover the pan when it’s in the oven?

    Reply
    • Adam December 26, 2015, 12:33 pm

      No, leave the pork uncovered.

      Reply
  • Emmie November 28, 2015, 9:42 pm

    Delectable! I made 2 minor changes: I used honey mustard to coat loins as I am not a mustard fan and I added a generous teaspoon of rice wine vinegar to round out the flavour. Thank you for this recipe. The sweetness of the apple and the richness of the onion is top notch.

    Reply
  • Rhonda Johnson November 6, 2015, 2:18 pm

    Best recipe ….made it for myself
    making it for six girlfriends this evening
    great instructions
    nice and simple

    Reply
  • Marie October 28, 2015, 10:27 am

    I am making this for this coming weekend. Can you transfer the meat and onions and apples to a roasting pan? My fry pans are only rated to 400 degrees.

    Reply
    • Joanne November 8, 2015, 9:55 am

      Yes, definitely!

      Reply
    • Samantha March 1, 2016, 4:23 pm

      That’s how I make it every time and it works great!

      Reply
  • Wei October 18, 2015, 4:51 am

    Hi just to check , the meat has to be pan seared for 12 minutes? Or is it just 1-2 minutes ?

    Reply
    • Joanne December 22, 2015, 1:31 pm

      12 minutes

      Reply
  • Susanna October 12, 2015, 7:41 pm

    Great recipe! Substituted Marsala wine for the broth (about a 1/2 cup). Also roasted Brussels sprouts tossed in bacon fat salt and garlic (halved, roasted halved side down on a baking sheet on the rack below the pork. It was a great combo!

    Reply
  • Maia September 13, 2015, 12:11 am

    This was super easy and the directions were accurate. It turned out perfect. I used firm apples like Pink Crisp. I used apple cider instead of broth.

    Reply
  • Tiffanee August 25, 2015, 11:36 pm

    This was absolutely amazing. Searing the pork first locks in all the juices and keeps the pork tenderloin moist (which is very difficult to do with pork) then the apples and onions together make for a delicious well balanced meal that sent my taste buds on a delectable food frenzy!!

    Thanks for the recipe. I did add some red wine which the apples and onions soaked right up!

    Reply
  • Carol August 6, 2015, 10:23 pm

    My husband and I loved this because I have been struggling so often with dry pork, even tenderloins. I actually let the apples cook enough to remove the skins, and made a sauce using even more broth (the dissolved apples really thickened the sauce), and it was great because just a tiny sweetness. It was a rare cloudy summer day in California, so I pared with hashbrowns that I finished in the same oven and the crunch was great! A keeper.

    Reply

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