Roasted Pork Tenderloin Recipe with Apples

Perfect roasted pork tenderloin is juicy, it’s moist and is full of flavor. That’s exactly what you’ll get with this easy pork tenderloin recipe.

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 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 129 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
  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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316 comments… Leave a Comment

  • 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

  • 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.

    • Joanne November 8, 2015, 9:55 am

      Yes, definitely!

  • 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!

  • 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.

  • 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!

  • 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.

  • Tamara August 5, 2015, 4:49 pm

    Absolutely delicious. Made a couple adjustments. Added a little red wine in apple/onion mixture with a tsp of brown sugar. Added 4 cut up mostly cooked potatoes to the meal prior to putting in oven. When finished in oven, I removed potatoes & put aside, removed meat & wrapped in foil & finished cooking the sauce. I usually don’t eat pork bc is usually too dry or tasteless. This was beautiful recipe. Thank you.

  • John Bernstein July 28, 2015, 6:53 pm

    On thing you might try is deglazing the pan with Calvados and substituting apple juice for the chicken stock. You then puree and strain the mixture and add the butter and reduce. It makes for a wonderful sweet gravy.

  • Julia July 5, 2015, 8:04 pm

    We absolutely love this recipe. The tutorial was easy and recipe turns out perfect every time.
    Thank you for sharing!!!

  • Joel May 11, 2015, 12:23 am

    This turned out great and was really quite easy. Appreciated the companion video as well. Yes the apples were pretty melted but I was prepared for that and they tasted great.

  • Kim May 4, 2015, 5:14 pm

    I made this Roasted Pork Tenderloin last night for 5 family members and was loved by all. The recipe was easy to make and could be cut with a fork. Can’t wait to make it again. Five stars. WOW

  • Ann Marie Maguire April 13, 2015, 11:50 am

    Best ever, followed exactly, my husband very picky eater (basic meat & Potatoes) he loved it, I will certainly do this again, I added mushrooms to the apple and onion, served with roast potatoes, green beans & sliced carrots.
    Excellent can’t wait to use this on my relatives.

  • Kym April 9, 2015, 9:46 am

    I have never liked pork because growing up anytime I had pork it was so dry. I eat red meat rare :)
    Well I made this med rare last night and it was a huge success. My hubby and 7 year old were upset when there wasn’t anymore left! I even liked it! Thanks for the recipe a giving me another meat option!
    My hubby has challenged me with pork chops. We shall see 😛

  • Sally Humphreys April 4, 2015, 5:20 am

    Cooked this last night a real winner with all so so tasty, this one will be in my cook book to do again and again x Thanks Sally

  • María rocha March 19, 2015, 6:57 pm

    thank you fOR that easy and wonderful recipe.It’s delicious!

  • Diane March 17, 2015, 5:58 am

    Tried it yesterday !! Delicious got a lot of compliments :) thanks!!

  • May goya March 15, 2015, 1:35 am

    Great recipe! I was a little leery about the cooking time, but came out perfect. I used Granny Smith and Fuji Apple and wasn’t mushy at all. We loved the mustard taste!
    Winner! Fast, little prep, not too complicated!

  • Trish March 4, 2015, 12:59 pm

    I didn’t have any apples available so I added apple butter to the onions after they had browned. Tasted wonderful!

  • Anne W February 23, 2015, 5:15 pm

    This is the only way I cook pork tenderloin now! The only thing I do differently is I use apple juice instead of chicken stock, double the apples, and I don’t bother with the butter. My 96 year old father LOVES this meal – he eats it for both lunch and supper! (I freeze portions for him, a slice of pork and a dollop of apple-onion sauce over it in containers.) You have made us both VERY VERY happy with this recipe. Thank you!

    • valerie March 3, 2015, 1:44 pm

      would i be able to use applesauce for a thicker sauce?

  • Michelle February 14, 2015, 11:40 am

    This was absolutely amazing, gourmet and easy to follow. I did make the mistake of using a smaa pork loin, but no problem- I used a meat thermometer to confirm when done. Even two days later- it was equally yummy as leftovers! Thank you

  • Marcus February 13, 2015, 1:04 pm

    Hi, cooking this tonight. One question. Should I peel the apples?

    Thanks in advance

    • Adam March 2, 2015, 2:17 pm

      It’s up to you. Peeling them will mean the apples break down a little more than if you were to leave the skin on. We like them unpeeled.

  • Judy February 9, 2015, 4:00 pm

    I never comment on websites I get a recipe from, but this recipe was so simple and delicious I felt compelled to thank you for the recipe.

    Seriously perfect. Next time I will double the apples and onions because they tasted so good! I don’t like mustard so I almost didn’t add it, but I’m so thankful I did because it gave it the most curious tangy flavor. Delish! Shared it with my friends and it will become a staple in our house.

  • steve barsotti January 29, 2015, 6:39 pm

    Very good recipe. Had large pork tenderloin needed to cook for 30 minutes to get to 145. Meat was perfect.

    Apples were soft and perfect as the recipe intends. Whole point of the recipe is the layering of flavors. Cooking separate defeats the purpose.

    Added two sprigs of fresh rosemary because I had them.

    Thank you

  • Debi January 27, 2015, 7:33 pm

    Just finished eating our roast…….spot on for being moist and flavorful….I’ve ruined so many tenderloins by over cooking and drying out. I followed this exactly for the roast part. Didn’t have any chicken stock and bullion has sugar so I just used a bit of hot water. Everyone loved it!!!!

  • Bob January 25, 2015, 10:01 pm

    As said by many before…Great recipe, comes together really quickly and easily. After making the original recipe I made again with a slight change. The only addition I made, which I think others would enjoy, is adding a tablespoon of apple cider vinegar when adding the chicken stock….that acidity really took that apple/onion mix to the next level.

    Thanks for putting this recipe out there.

  • Caroline L January 19, 2015, 10:23 am

    This is just like a recipe my mom has been making for years, but hers uses apple cider vinegar for the liquid and has fewer steps because you just cook the whole thing on the stovetop. I followed these directions exactly and I thought the outcome was fantastic. Excellent directions, by the way. The pork was super tender and juicy – definitely worth the extra steps of using both stovetop and oven. I also used a loin instead of 2 tenderloins because that’s what I purchased by accident (there was a sticker covering the description!). It needed much more time in the oven, closer to 30 minutes, but with the meat thermometer it was easy to tell when to take it out. I will absolutely make this again in this manner. Thank you for sharing!

  • Nancy January 3, 2015, 8:33 pm

    Tried this recipe tonight because I had all ingredients on hand. My husband and I loved this recipe. The pork was tender and very moist. The pork, apples and onions were a winning combination. I love fixing a dinner that is quick, easy, delicious and nutritious!

  • Stephen December 30, 2014, 11:41 am


  • Amy December 26, 2014, 11:21 am

    So this was so incredible the first time I made it we decided this was going to be our Christmas dinner. It was just as amazing the second time! Fantastic recipe. So simple yet it is something I would serve to special guests. Thanks for this one!

  • Phyllis Johnston December 25, 2014, 7:24 pm

    I made this for Christmas dinner today for my Mother and I. I followed your exact instructions and we both loved it. Twelve minutes at 425F was perfect for our taste. Thank you for sharing.

  • Lani December 16, 2014, 7:48 pm

    I have made this twice now and just Love Love Love the results!

  • Vicki December 10, 2014, 1:00 am

    After reading the many stellar reviews of this recipe, I placed it as an option, for our leadership Christmas Party Dinner for 35 people. It was one of the dishes chosen for the meal. Would you suggest,searing the tenderloins in a skillet, then transferring to a large foil pan to roast? I am figuring it is about 8 lbs of pork tenderloin, to cook all at once. Then adding apples and onions separately?

  • chelsea December 9, 2014, 4:04 pm

    What would this be like in the slow cooker? Any suggestions?

  • Maria November 26, 2014, 6:16 pm

    We made this the other night – searing makes such a difference. Thank you for this, will make again!

  • mary bockey November 24, 2014, 6:15 pm

    Outstanding recipe! We all loved it. Simple to make and so much flavor; will make this again for sure.

  • John November 23, 2014, 5:47 pm

    Just fix the recipe and it was grate. when I fix it next time and their will be a next time I am going to use more apples or like was in the comments I may use apple sauce. Or is their a nother way that I could sweeten it up some. ?

  • Madonna J November 18, 2014, 7:17 pm

    Sauce? What sauce? There were no pan drippings at all to speak of. I decided to use half a can of cream of chicken with Dijon and a little water just to give the apples and onions something. Not bad but why we’re there less than ¼ tsp of drippings? The meat was tender and juicy so it wasn’t dried out. It was still good. Just different than what we expected.

  • Angela November 18, 2014, 5:03 pm

    I’m planning on cooking this tonight but realized that I don’t have a cast iron skillet or one that goes in the oven. Can I just transfer the apples and onions into a baking pan with the pork tenderloins on top and bake it that way?

  • Denise November 16, 2014, 4:49 pm

    I am making this tonite for the 2nd time. I love this recipe & thank you for posting it. I take the onions & apples out while I make the sauce & the meat is resting. I use a white wine like sauvignon blanc in place of the stock. Everyone loved it the 1st time. I’m hungry just thinking about it. My stars won’t light up so 5 STARS!!!!Thank you!

  • Geoff November 16, 2014, 2:41 pm

    Greetings from Lancashire, England!! I made this for dinner today. Excellent recipe. Just one recommendation for this. Use 2 cups of chicken stock instead of one to prevent over drying. Superb meal, thank you very much.

  • Maria November 11, 2014, 10:19 pm

    I also rarely comment on recipes but, truly, this was such a gift tonight! I was wracking my brain trying to come up with something different for the pork tenderloin that was staring at me. My modifications: In addition to the broth I added cinnamon and brown sugar(my elderly mom has a sweet tooth), and the flavors blended beautifully. Who knew tender onions with sugar and cinnamon could taste so yum?!
    Thanks so much for sharing your recipe and your tips.

  • Jen Allen November 10, 2014, 6:51 pm

    I added some spiced red cabbage to the apples and onions. Yum!

  • Tikia November 9, 2014, 8:57 pm

    This was my 1st time making a pork tenderloin & it was good!! I will make this again!

  • Karyn November 9, 2014, 8:16 pm

    I’ve made this several times and use tenderloin tips instead. I brown the onions without the apples. Placing the apples on top of the onions and then the pork on top of that. I also cut the apples a little thicker so the don’t get so mushy. Pork is tender & juicy!

  • Michelle Wagner November 6, 2014, 6:48 pm

    I made this last week and my WHOLE family loved it!!!! This is a good thing! Thanks so much, I will definitely make it again! Now I’m on here to find a good rib recipe! :)

  • Amy October 28, 2014, 10:22 pm

    Five Stars plus for this easy but delightful meal!!!
    It is hard to find things to cook that are easy to make after work and that all of us agree are delicious but this is tops!
    Thank you so much for the easy to follow video too. We all agreed this will go in the frequent recipe box. I look forward to checking out other recipes on your site!

  • Robbie October 26, 2014, 6:26 pm

    Wonderful, easy and very flavorful! Love it!

  • Chopped October 26, 2014, 5:46 pm

    I feel horrible posting this, but my family and I did not like this at all. The meat had no flavor and I guess the apple/onion mixture is not for our taste buds. I would not make this again. I appreciate the fact that the recipe was out there for people to try.

    • Joanne October 29, 2014, 12:30 pm

      Hi there, no need to feel badly :) Everyone’s taste buds are a little different. Thanks for giving it a try and letting us know how it went.

  • Sharon October 16, 2014, 9:42 pm

    Love the ingredients and alternatives provided by the posters. I absolutely LOVE pork with wild rice! That’s my planned side – will let you know how the family likes it!

  • Belladoll October 15, 2014, 7:49 pm

    This was simply the best pork I have made myself to date. The searing before baking makes a huge difference. I’ve always been scared of doing anything other than a tenderloin roast with pork tenderloin.

    Mod’s I made were as follows…
    I only used one tenderloin. Personally if I was to do two tenderloins I would use 4 apples and 4 cooking onion. I didn’t have chicken stock so I used the veggy juice of the veg I was cooking (turnip and carrots together) and I myself don’t like thyme so I used basil. I also simmered the sauce for too long but it didn’t even matter it was freaking awesome.

    Will be doing this again very soon =D

  • jeannie daigle October 15, 2014, 9:29 am


  • Karen October 12, 2014, 7:37 pm

    Just made this for dinner tonight. Yummy! I made exactly as written and the taste was delicious. My apple/onion mixture was a bit mushy, but had such great flavor we didnt mind. When making for guests, I’ll take your advice and cook the apples/onions separately. By the way, I roasted some sweet potato chunks in a pan next to this dish, and it made the perfdct side. Thanks for such a flavorful and healthy meal :)

  • Dee October 11, 2014, 7:59 pm

    This is a great early Fall meal. I’ve made in twice, and have received rave reviews each time. I prepared one tenderloin, but made the full two apple/one onion compote. So tasty.

    I used golden delicious apples. To save time, I didn’t peel the apples. This may have helped keep the sauce chunky. The second time I used one golden and one red delicious. Gasp. Red delicious isn’t a cooking apple, but it was all that was left in the fruit bowl. The compote was fine.

    Next time, I plan to try substituting cider for some or all of the chicken broth.

  • Diane Oly October 9, 2014, 8:07 pm

    I just tried to print this recipe and ended up with 45 pages LOL And the recipe isn’t part of them!!!

    • Joanne October 23, 2014, 11:46 am

      Hi Diane — Did you click the “print” button to the right of the actual recipe? That should open a window and allow you to just print the recipe. Hope that helps!

  • William Whipp October 8, 2014, 6:53 am

    I made this for my father’s 89th birthday. Gathering of six friends. 2 are finniky eaters… including my father. It was perfectly tender …very slight of pink… I actually baked the apples with potatoes and carrots…and it turned into a lovely applesauce gravy…Everyone raved about it… I was a winner.
    This is simple and you can vary it accordingly. Its in my head now… and I will be doing this again and again. The searing I believe is the KEY. and what a simple gourmet dinner in less than an hour.

  • Kelly October 5, 2014, 7:43 pm

    Thank you for this delicious recipe. I made it for dinner tonight. If your tenderloin is too thick on one end to cook quickly, you can slice the thick end down the centre just to the point where it is narrow enough, and it cooks evenly. Wish I had fresh thyme on hand but used dried instead and it turned out great anyways. Husband and picky daughter both loved it too. I think it would be nice with a great squash dish for fall.


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