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

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 127 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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311 comments… Leave a Comment

  • 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.

  • Angelika October 2, 2014, 9:23 pm

    Two words: Simple and delisious!

  • Jan September 29, 2014, 9:03 am

    Loved the dish, the fresh thyme really makes it. I did not have cooking apples on hand so I used a can of apples (plain apples, not sweetened). It worked fine, but usually fresh is best so I will plan for the recipe and have all of the ingredients on hand next time. This recipe is a keeper.

  • Dianne vitar September 21, 2014, 7:42 pm

    Wow. The pork turned out tender, moist and the sauce gave it a special combination of favors and it did not take long to cook. My husband loved it and asked me to keep the recipe for when we have guests over our home. 10/10 Thank you.

  • Shar September 13, 2014, 10:07 am

    I cook the apples and onions down, then wwith a blender make a sauce with the juices.. excellent .

  • Fairen September 8, 2014, 4:39 pm

    I love this recipe, however, when I do not have Thyme, I use Rosemary. Both ways taste great! ;D

  • Sharon vella August 26, 2014, 3:16 pm

    Just finished and thoroughly enjoyed your pork tenderloin recipe, sublime.
    Had to let u know straightaway lol, was a bit sceptical at first because of the cooking times involved, but brill, keep it up and many thanks

  • Kate August 23, 2014, 8:54 pm

    This. Was. Awesome.
    I made this today with what I had on-hand, which meant substituting chicken broth for the stock, 1/4 cup apple juice for the apples (added with the broth), and skipping the black pepper (due to sensitivity). This dish rocked the house. Thank you for my new tenderloin go-to!

  • Monica August 21, 2014, 1:23 pm

    I made this last night and it was such a huge hit. I didn’t make it exactly as your recipe called for but it was so delicious with sweet potatoes instead of apples. Pretty much followed your recipe to a “T” except for that one ingredient and allowing the onions and potatoes a bit longer to roast before adding the pork tenderloins. I will definitely make this recipe again and again and can’t wait to try it with some apples next time!

  • ning August 19, 2014, 6:53 pm

    I made this recipe the first time for my husband tonight. It was delicious and I will make it again next time.

  • sarah August 10, 2014, 10:50 am

    Ive just made it n OMG its turned out perfect :) wtg me aye lolol
    Thank you so much for ur easy to follow recipe :))

  • Lauren August 9, 2014, 5:51 pm

    Love, love, love this recipe. It has become a favorite. I stick to the recipe and it comes out
    PERFECT every time!

  • Cheryl August 5, 2014, 9:45 pm

    Wow. This was a winner. My whole family loved it, and it’s so healthy! I have tried countless pork tenderloin recipes and have never made anything I was very excited about. Until this. The apple / onion combination was just delicious. It’s company-worthy, yet so easy! Thank you!!!

  • Shelly August 4, 2014, 8:57 pm

    AWESOME!!!!!! Family loved it, the flavor was so good with the apples, onion, and thyme. This one’s going into our favorite list! Thanks for posing it!

  • Lara July 27, 2014, 5:17 am

    I really want to try this recipe but can’t eat mustard…do you think it would still work?

    • Joanne July 31, 2014, 11:24 am

      Yes, just omit the mustard all together.

  • Stephanie July 19, 2014, 4:59 pm

    Amazing!!! By far the best pork I have ever had! And it was a lot of fun to cook. This is one of our new family favourites 😉

  • Wendy July 8, 2014, 4:28 pm

    Just made this for my husband and he loves it. Our toddler daughter is inhaling it, too.

    This just might be our Christmas dinner this year.

    Thank you for sharing it, and encouraging the variations in the comments!

  • Joan July 4, 2014, 3:52 pm

    I did not make this yet, but I am looking to serving this to my friends. Thank you!

  • Joan July 4, 2014, 3:45 pm

    This Roasted Pork Tenderloin sounds great! What is the best way to prepare this ahead of time? Would this hold for maybe one to one and half hours? I would like to serve this for company, but have cocktails first. Thanks! Joan

    • Joanne August 7, 2014, 1:26 pm

      We’ve enjoyed leftovers a day or two later. You could also sear the pork then refrigerate and hold it until you are ready to roast it with the apples and onions.

  • Krissy June 29, 2014, 4:56 pm

    Great recipe! For those of you who like the apples to say a bit more firm and not turn to mush, use a Gala or Granny Smith, these are firm apples that hold up to the heat. You can also try slicing the apples a little thicker, but becareful, too thick and you’ll be stuck with crunchy apples when your roast is ready.

  • Noelle June 20, 2014, 11:33 pm

    Hi, I make this for my family a lot and it is so delicious! This weekend I am making the recipe again, but with a twist and I need your advice. I have a 7.18 lb. boneless pork loin. I cut it to roughly 4 lbs. of the part deemed sirloin pork loin (and maybe into the first chop or two). I have read so many recipes trying to find one that is like your port tenderloin and I am so confused as to what time and temp I am supposed to roast it at. Help! Everywhere I read seems in agreement it takes 20-25 minutes a pound, but I have seem temps from 350 to 400. Do I tie it up with cooking twine? It seems like an even piece of meat. I don’t want to overcook it or under cook it and have people waiting for dinner. What should I do? Thanks!

    • Joanne August 8, 2014, 11:46 am

      We’d keep everything them same in our recipe, but since loin will take longer to roast we recommend to cook the pork and apples separately since the apples will not need as long. We’d anticipate that it will need to roast for 1 hour to 1 hour and 30 minutes.

  • Colleen June 11, 2014, 4:22 pm

    I’ve made this a few times for my husband and he loves it. It’s his favorite pork recipe. I remove the skin from the apples, just because my husband typically isn’t a fruit person and I thought he would like better. I also used veggie stock, because I’m a vegetarian and always have in the pantry. I’m sure the chicken stock adds more flavor but it is a good substitute.

  • Michaela June 3, 2014, 1:24 pm

    Fantastic! Went down a storm. My partner said it was the nicest pork dish he’d ever eaten, he’s not a huge fan of pork either!

  • Karen May 30, 2014, 2:00 pm

    Hi! I made this recipe last night for my family, and they LOVED it. In fact, I shared it with my coworkers this morning! You have inspired me, and I am now going to be following a lot of your recipes, as they all seem so easy to follow! So glad I found your site! :)

  • Leah May 29, 2014, 3:04 pm

    delicious and so tender!

  • John May 24, 2014, 6:37 am

    I was thinking of an apple cider brine. I’m not sure how long to brine a loin for though.

  • Angharad May 21, 2014, 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

  • Jessica May 21, 2014, 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!

  • Shelley May 17, 2014, 8:05 pm

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

  • Pam May 17, 2014, 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.

  • trish May 13, 2014, 9:00 pm

    Fabulous…easy too

  • Alyx May 13, 2014, 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)?

    • Joanne May 16, 2014, 11:30 am

      No, you should be fine.

  • Fran Waterman May 6, 2014, 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!!

    • Joanne May 12, 2014, 5:54 pm

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

  • Veronica May 6, 2014, 12:07 am

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

  • Lesley Andrews May 5, 2014, 5:20 am

    How many calories in this dish?

    • Joanne May 16, 2014, 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

      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.

  • Sammy May 4, 2014, 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.

  • Goo April 21, 2014, 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.

  • Meg April 18, 2014, 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.

  • Adele April 16, 2014, 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.

  • Jenn Vincent April 16, 2014, 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.

  • Rebecca April 15, 2014, 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!

  • Chris April 14, 2014, 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.

    • Joanne April 16, 2014, 12:41 pm

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

  • Howard April 12, 2014, 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.

    • Joanne April 16, 2014, 12:56 pm

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

  • MB April 10, 2014, 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!

    • Adam April 10, 2014, 2:48 pm

      So glad you tried it :)

  • rubberbandbob April 7, 2014, 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.

    • Adam April 8, 2014, 11:37 am

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

  • Krista April 5, 2014, 4:08 pm

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

  • Alan March 31, 2014, 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!

  • Jen March 28, 2014, 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.

    • Joanne April 3, 2014, 11:01 am

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

  • Betsy March 27, 2014, 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!

  • JB March 27, 2014, 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!

  • Martha March 27, 2014, 7:08 pm

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

  • Janet March 26, 2014, 12:24 am

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

  • Sandra Monier March 25, 2014, 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!

  • Katherine March 23, 2014, 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!

  • Janet March 23, 2014, 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 ,

  • Hoorie March 20, 2014, 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!!!!!!

    • Joanne March 21, 2014, 1:16 pm

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

  • Stefanie March 20, 2014, 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!

  • Evan Panagiotopoulos March 13, 2014, 9:33 pm

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

  • Linda March 13, 2014, 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!

  • Tammy March 12, 2014, 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!!

  • Les March 12, 2014, 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?

    • Joanne March 17, 2014, 3:16 pm

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

  • Rebecca March 11, 2014, 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.

    • Joanne March 17, 2014, 3:28 pm

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

  • Carrie March 10, 2014, 10:04 pm

    forgot the stars :)

  • Carrie March 10, 2014, 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!

  • John WALES UK March 9, 2014, 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

  • joey March 2, 2014, 6:10 pm

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

  • Claudia February 28, 2014, 9:28 pm

    Delicious! Thank you!!

  • Crystal Schelldorf February 24, 2014, 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.

  • Jade February 23, 2014, 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!

    • ernesto March 16, 2014, 5:51 pm

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

  • Pepper February 22, 2014, 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

    • Adam February 26, 2014, 1:15 pm

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

  • Kris February 21, 2014, 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?

    • Adam February 26, 2014, 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.

  • Jenevieve Schilling February 20, 2014, 5:00 pm

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

  • Larissa February 17, 2014, 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….

  • Danielle Newcomer February 16, 2014, 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.

  • Laurie Ford February 13, 2014, 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!

  • crystal February 12, 2014, 5:16 pm

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

  • MarilynB February 12, 2014, 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.

  • Ward February 10, 2014, 8:30 pm

    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,

  • Gerry February 10, 2014, 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?

    • Joanne February 27, 2014, 4:40 pm

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

  • Sophie February 9, 2014, 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.

  • Corinne February 9, 2014, 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!

  • Lee February 8, 2014, 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.

  • mya February 5, 2014, 9:17 pm

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

  • Mrs. H. February 2, 2014, 7:44 pm

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

  • Kk February 2, 2014, 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!

  • Pam February 2, 2014, 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!

  • Sarah January 31, 2014, 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!

  • Elizabeth January 28, 2014, 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.

  • Tara January 28, 2014, 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?

    • Joanne January 30, 2014, 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.

  • Tiffany January 26, 2014, 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.

  • BOB January 24, 2014, 9:52 pm

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

  • Helen January 24, 2014, 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!!!!

  • Laura January 22, 2014, 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!

  • Sue January 22, 2014, 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.

  • Vivian January 22, 2014, 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.

  • Ray January 21, 2014, 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

  • LyAnne Brown January 20, 2014, 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.

  • cate January 20, 2014, 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……… 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

  • karen grisko January 19, 2014, 5:08 pm

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

  • Claudette January 19, 2014, 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.

    • Bo West February 15, 2014, 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.

  • Marilyn Blair January 19, 2014, 11:46 am

    excellent, apple mix mushy, will cook separetly next time

  • Ruth January 17, 2014, 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!!

  • Chelsea January 15, 2014, 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.

    • Joanne January 17, 2014, 10:30 am

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

  • Coral Ferguson January 15, 2014, 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

  • karin Hathaway January 12, 2014, 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!!

  • Gina January 11, 2014, 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!

  • Tereasa January 10, 2014, 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

    • Joanne January 15, 2014, 3:19 pm

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

  • PATRICIA January 9, 2014, 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.

  • Julie Ann January 6, 2014, 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!

  • Roderick January 5, 2014, 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 !

  • Paola January 4, 2014, 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!!

  • Vanessa January 1, 2014, 8:37 pm

    I made this tonight and it was delicious!

  • Vanessa January 1, 2014, 8:36 pm

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

  • Sherry January 1, 2014, 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!

  • Jean December 31, 2013, 1:41 pm

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

    • Joanne January 7, 2014, 11:33 am

      Yes, just keep the pork refrigerated after searing.

  • Mara December 30, 2013, 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.

  • Derek December 30, 2013, 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.

    • Joanne December 30, 2013, 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.

  • Jo Anne December 26, 2013, 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.

    • Joanne December 30, 2013, 11:31 am

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

    • Joanne December 30, 2013, 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!

  • Karen December 25, 2013, 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!

  • Iain December 23, 2013, 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!!

  • Darren December 22, 2013, 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.

  • Sheryl December 21, 2013, 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

  • Carol December 19, 2013, 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.

    • Joanne December 19, 2013, 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!

  • Claire December 15, 2013, 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!

  • Martini730 December 14, 2013, 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!

  • Karen December 13, 2013, 3:34 pm

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

  • Lisa December 12, 2013, 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!

    • Joanne December 13, 2013, 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 :)

  • linda December 10, 2013, 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.

  • Amy December 9, 2013, 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.

  • Lynne December 8, 2013, 10:54 pm

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

  • Niuvis December 7, 2013, 4:48 pm

    Loved it!

  • Jill Brady December 7, 2013, 1:58 pm

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

  • Sue December 6, 2013, 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.

  • nell December 1, 2013, 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.

  • Arfur Cup November 30, 2013, 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.

  • Von November 24, 2013, 8:34 pm

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

  • Matt November 24, 2013, 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.

  • Tamara November 24, 2013, 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!

  • Sarah November 24, 2013, 8:51 am

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

  • Julie November 22, 2013, 10:36 am

    definitely 5 star recipe!!!!

  • Julie November 22, 2013, 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….

  • Emma November 21, 2013, 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!

    • Joanne November 29, 2013, 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.

  • Mare November 19, 2013, 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!!!!

    • Darren December 5, 2013, 8:56 pm

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

  • Cynthia November 19, 2013, 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.


  • Lilien November 17, 2013, 7:20 pm

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

  • Emily November 17, 2013, 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!

    • Joanne November 18, 2013, 11:03 am

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

  • Dave November 16, 2013, 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!

    • Joanne November 18, 2013, 11:10 am

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

  • Phil November 14, 2013, 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.

    • Joanne November 18, 2013, 11:18 am

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

  • Colleen November 13, 2013, 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!

  • Rae November 12, 2013, 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!

  • Brenda November 11, 2013, 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.

    • Joanne November 11, 2013, 10:56 am

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

  • Lisa November 10, 2013, 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.

    • Joanne November 11, 2013, 11:00 am

      Thanks so much for coming back and sharing your adjustments!

  • Becky Jones November 9, 2013, 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!

  • Jeff November 8, 2013, 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.

  • Jessica November 6, 2013, 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!

  • Shawna November 6, 2013, 9:37 pm

    What do you recommend pairing this recipe with

    • Joanne November 8, 2013, 2:03 pm

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

  • Andra November 6, 2013, 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!

  • Cathy November 5, 2013, 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.

    • Joanne November 5, 2013, 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 :)

  • Carol H November 3, 2013, 7:27 pm

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

    • Carol H November 3, 2013, 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.

      • Joanne November 4, 2013, 10:41 am

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

  • Net November 3, 2013, 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!

    • Joanne November 4, 2013, 10:47 am

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

  • Dani Zucker November 3, 2013, 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.

    • Joanne November 3, 2013, 3:36 pm

      We have a lot of success with Granny Smith.

    • Mark Mance April 25, 2015, 2:34 pm

      Macintosh is a wonderful eating apple but not a baking apple. Stick to Granny Smith or another green or baking apple.

  • James Temby November 3, 2013, 7:46 am

    Easy with excellent results.

    Will certainly make this again.

  • jp October 31, 2013, 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!

  • Cynthea October 31, 2013, 12:47 pm

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

  • tonie October 30, 2013, 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.

    • Joanne October 31, 2013, 9:45 am

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

  • Cathy October 29, 2013, 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!

    • Joanne October 30, 2013, 9:34 am

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

  • Dee October 27, 2013, 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!

  • Doug October 27, 2013, 4:58 pm

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

  • annamaria October 23, 2013, 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 !

  • Mark A. Gault October 23, 2013, 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

  • Helle October 20, 2013, 7:37 pm

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

  • Sam October 20, 2013, 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

  • PeteyPanini October 17, 2013, 4:13 pm


  • Mifflin October 15, 2013, 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!

    • Joanne October 16, 2013, 10:36 am

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

  • Mandie October 14, 2013, 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?

    • Joanne October 15, 2013, 11:13 am

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

  • Samantha October 13, 2013, 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

  • john October 12, 2013, 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

    • Joanne October 14, 2013, 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.

  • Donna October 8, 2013, 11:19 am

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

    • Joanne October 8, 2013, 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!

      • Donna October 8, 2013, 1:31 pm

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

  • Lisa October 3, 2013, 7:14 pm

    This was excellent.

  • Lisa October 3, 2013, 7:13 pm

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

  • Baubie October 3, 2013, 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.

    • Marie April 5, 2014, 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.

  • tyrone September 30, 2013, 8:00 am

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

    • Joanne September 30, 2013, 2:54 pm

      About 235 ml

  • Shannon September 29, 2013, 8:36 pm

    Made this for dinner. It was awesome!!!

  • Angela September 29, 2013, 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

  • Elen Grey | Deep in B-ville Writing Over the Garage September 29, 2013, 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.

  • Jerry September 27, 2013, 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.

  • Liz L September 27, 2013, 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.

  • Lorena September 23, 2013, 5:14 pm


    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!

  • eileen gray September 13, 2013, 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.

    • Joanne September 16, 2013, 11:27 am

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

  • Baubie September 12, 2013, 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

  • Sarah Loutchaninoff September 12, 2013, 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!

    • Joanne September 16, 2013, 11:28 am

      Wine would be a nice touch.

    • Gina October 25, 2013, 9:01 am

      I’d use white!

      • Robert October 7, 2014, 12:25 pm

        Perhaps cider would be a better cooking companion than white wine?

  • Becky September 8, 2013, 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!

  • Pattie July 28, 2013, 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!

  • Evelyn July 26, 2013, 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.

  • Laurie July 16, 2013, 10:27 pm

    Everyone loved it!

  • teresa July 15, 2013, 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!

  • Anna Bohdanowicz July 7, 2013, 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.

  • Amy July 6, 2013, 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.

  • Catherine April 22, 2013, 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!

  • Karen April 7, 2013, 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 :)

  • Kristen March 23, 2013, 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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