Perfect Roasted Pork Tenderloin Recipe with Apples

Perfect roasted pork tenderloin is juicy, it’s moist and is full of flavor. That’s exactly what you’ll get with this easy pork tenderloin recipe. Jump to the Pork Tenderloin Recipe now or watch our video showing you how we make it.

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

Easy Baked Apples RecipeThis baked cinnamon apples recipe is easy enough for tonight, but doubles as the perfect dessert for friends and family (or the holidays). These just might beat apple pie!

How to Make Perfectly Roasted Pork Tenderloin, Every Time

Pork tenderloin is lean and has almost no fat. So, keeping it moist and juicy can be tricky. That is, unless you know a few secrets.

Perfect Roasted Pork Tenderloin with Apples

Pork Tenderloin Recipe Secret 1: Sear It First

Before roasting, we always sear our pork tenderloins on all sides first. To do this, we pat the pork dry, rub with a little oil then season with salt. Throw it into a hot pan and sear all sides until they’re golden brown. This adds color, flavor, and keeps juices inside the tenderloin.

Lemon Chicken RecipeWATCH: We follow the same steps in our recipe video for these Baked Lemon Chicken Thighs. Before roasting in the oven, we sear the skin until crisp and golden brown.

Pork Tenderloin Secret 2: Don’t Overcook

We know that sounds sort of obvious, but we’ve all been served overcooked (and dry) pork tenderloin, right? Here’s the deal. Keep your oven temperature high (we go for a 425 degree oven). Then, only roast the pork for 10 to 15 minutes.

Keep your oven temperature high and roast the pork for 10 to 15 minutes.

That’s really all you need. We cook our pork until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F (63 and 65 degrees C). That will mean that the pork will be juicy and slightly pink in the middle. If you’re not a fan of the pink, cook a little longer, but be careful not to overdo it.

Perfect Roasted Pork Tenderloin with Apples

Recipe updated, originally posted February 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Perfect Roasted Pork Tenderloin Recipe with Apples

  • PREP
  • COOK

The trick to flavorful and moist pork tenderloin is to sear the pork before roasting. In our recipe, the pork is seared and then is roasted on top a bed of apples and onions. Most often, you will find that pork tenderloins are sold in packages with two tenderloins. One tenderloin should generously serve 2 people and most likely serve 3. One note, “pork tenderloins” and “pork loin” are two different cuts of meat. Pork tenderloins are much thinner and take less time to cook.

Makes 6 Servings

You Will Need

2 pork tenderloins (about 1 1/2-pounds each)

2 tablespoons vegetable oil, plus more as needed

1 1/2 teaspoons salt, plus more as needed

1 tablespoon Dijon mustard

1 tablespoon chopped fresh thyme leaves

1/4 teaspoon ground black pepper

2 apples, cored and sliced (we like Granny Smith, Golden Delicious or Braeburn)

2 onions, sliced

1 cup chicken stock, see our homemade chicken stock recipe

1 tablespoon butter


  • Prepare Pork
  • Heat oven to 425 degrees F.

    Trim each tenderloin of any silver skin (this can be tough when cooked, just use a small sharp knife and slide the blade under and outward to remove it).Pork Tenderloin Step 1

    Pat pork dry with paper towels and then rub with 1 tablespoon of the oil and 1 1/2 teaspoons of salt.

    Heat a tablespoon of oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, turning occasionally, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).

    • Prepare Apples and Onions
    • Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add 2 to 3 teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add additional oil).

      Add the apples and onions then cook, stirring occasionally, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.

      • To Finish
      • Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and the black pepper.

        Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.

        While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.Pork Tenderloin Step 3

        To serve, slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.

Adam and Joanne's Tips

  • Update: Some reviewers felt the apples became a little too soft in this recipe. We don’t mind it since they turn into a lovely sauce, but if you are concerned, try cooking the apples and onions separately to the pork — just use two pans. This way you are able to roast the pork until done, while at the same time cooking the apples and onions until you’re happy with their texture — possibly a few minutes less than stated above.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

425 comments… Leave a Comment
  • Debra H May 10, 2017, 2:55 pm

    I was looking for an easy tenderloin recipe that utilized things I had on hand. This was delicious!! I made it exactly as you said, though I used dried thyme. I will definitely make this again. Everyone loved it.

  • Janna Lynn May 6, 2017, 10:19 am

    I have made pork tenderloin many, many times and many, many ways!! I was looking for something different and WOW!!! I used fresh rosemary and a little garlic rather than the thyme (only change).I will be making this again and again!!! Thank you, Thank you!!
    (also subscribing!!)

  • Eleanor May 5, 2017, 4:41 pm

    Can I make it the day before.?

    • Joanne May 12, 2017, 7:21 pm

      Hi Eleanor, Yes, you absolutely can make this in advance.

  • Warren May 4, 2017, 8:29 am

    Absolutely fantastic recipe.Easy to make and always a favorite.We use honey dijon on the pork, a little white wine to deglaze and add chicken stock to make the sauce and finish off the apple.We like the apple and onion cooked down on the soft side as it becomes a home made apple sauce and goes well with the pork.A great meal with jacket potatoes and some side veggies.Cheers

  • Christy April 17, 2017, 11:19 am

    This is the fourth pork tenderloin recipe I have attempted for a holiday meal and the first that left the crowd wowed. It was so delicious–tender and flavorful–and surprisingly easy and quick to make. This will definitely be a holiday regular!

  • Contessa Lynn Lowery April 10, 2017, 3:11 pm

    I made this last night and it came out very good. I used dried thyme because I didn’t have fresh and it worked fine. I used a pink lady apple and it held up well. I also cut the recipe in half for just one pork. The tenderloin was really moist and the sauce it made complimented it very well. I will make this again and maybe try different apples or a different fresh herb. Thanks.

  • Sharon Bidwell April 4, 2017, 6:05 am

    Loved the recipe! Tweaked it a bit… instead of veg oil used maple flavored bacon grease to sear pork and added butter to that to brown onions and apples. Used one sweet onion to not over power the apple. Chopped the apples thick so they wouldn’t get mushy. Didn’t have dijon – used brown deli mustard. Not a huge fan of Thyme by it’s self- used Herbs de Provence. Deglazed the pan with a little sweet white wine before adding in the broth. Will definitely be making this again!

  • Becki March 27, 2017, 7:53 pm

    I gave this 5 stars because the tenderloins turned out PERFECTLY! So tender & juicy! I’ve never made pork this well before! Used Granny Smith apples, but I think they were a bit too sour for our taste, but I love apples & pork together. Thank you for a healthy, easy dinner!

  • Allyson March 25, 2017, 2:42 pm

    I’ve been looking for a great recipe to make pork tenderloin for awhile and finally I’ve found it!!! And it is perfect! I’ve tried grilling, slow cooking, and low cooking but this is the best recipe I’ve tried. And my picky family loved it!!! I’ll be looking here for more great recipes. Thank you for a great meal. 5+ stars

  • Missy March 17, 2017, 7:23 pm

    Love this recipe! I doubled the apples this time. I think next time I mignt try adding mushrooms.

  • chuck skinner March 14, 2017, 12:26 am

    My wife told be a while ago not to cook for her anymore but after I prepared this meal she is glad I didn’t listen to her. The meat was moist the apples and onions were a perfect complement to the meal I added baked potatoes and asparagus a little cinnamon too. Perfection in a meal thank you.

  • Pilar March 8, 2017, 9:34 pm

    This pork tenderloin recipe was out of this world! Loved the tenderness, the wonderful flavor and how easy it was! My husband loved it! I paired it with Brown Rice and was superb!

  • Maurice March 5, 2017, 7:52 pm

    Thanks! This dish was terrific! Exactly what I was looking for last night!

  • Jean Zastrow February 24, 2017, 9:14 am

    Is there a portion size and Weight Watchers point count?

    • Joanne February 24, 2017, 3:02 pm

      Hi Jean, At the moment, we do not provide WW points or nutrition facts for our recipes. You can calculate the nutrition facts by copying the recipe ingredients and adding to an online recipe calculator (Weight Watchers may have one). We are planning to add nutrition to our recipes in the future.


Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

If you are visiting from a mobile or tablet device, our star review system can be tricky for some devices. If you plan to leave a star review, please write the number of stars (1 to 5) in your comment and either Adam or Joanne will amend your comment with your star review. Thanks!

Did you make it? How was it?:


Previous Post: Next Post: