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 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. Based on all the reviews (see them below), you guys love this recipe! So let’s learn how to make it, shall we?

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 and lots of flavor.

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 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

Easy Baked Apples Recipe with Oats and Brown SugarLEFTOVER APPLES? These Baked Cinnamon Apples are easy enough for tonight, but double as the perfect dessert for friends and family (or the holidays). These just might beat apple pie!

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
  • TOTAL

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

Directions

  • 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

  • Side Dish Suggestions: You cannot go wrong with the classics like Our Favorite Homemade Mashed Potatoes or Cinnamon Roasted Butternut Squash. For something different, try these 20 Minute Honey Roasted Carrots with Tahini Sauce.
  • 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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

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

Nutrition Per Serving: Calories 293 / Protein 35 g / Carbohydrate 10 g / Dietary Fiber 2 g / Total Sugars 6 g / Total Fat 12 g / Saturated Fat 4 g / Cholesterol 101 mg
AUTHOR: Adam and Joanne Gallagher

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464 comments… Leave a Comment
  • Cindy June 11, 2018, 8:35 pm

    This was by far the most amazing meal I have made this year! My husband had a recent & unexpected heart attack and I have been trying to rethink what we eat. By cutting the salt cut & using low sodium broth, this was perfect. I have NEVER,EVER tasted pork this tender. Just like a filet mignon – only better!! Thank you!

    Reply
  • Barb Williams June 4, 2018, 12:16 am

    We tried this with pineapple since we didn’t have apples around. It was fantastic. Thanks for such a good recipe. Lots of others cook the tenderloin way too long.

    Reply
  • LisaP April 27, 2018, 1:55 pm

    Thanks for this recipe! I made it in my dutch oven last night (since I didn’t have an appropriate cast iron pan) and it was GREAT. Everyone gobbled it up (though one kiddo avoided the apples and onions, but loved the sauce.) My sauce did turn out a little sweet, probably because I had very sweet apples and cut the salt (for my BP), but I added a dash of lemon juice and that made it great. A lovely meal that will go in my toolbox for the future.

    Reply
  • Isabel April 22, 2018, 7:17 pm

    This was absolutely delicious. We all LOVED it. Thanks.

    Reply
  • Rachel April 14, 2018, 6:44 pm

    I made this recipe tonight and I thought it was good but not great. The pork was tasty but the gravy was only ok. I used Cortland apples but I felt that they didn’t really add much to the flavour. Also, I cooked the roast for 15 min but I think that it would have been better at 10.

    Reply
  • Kat March 22, 2018, 3:18 am

    Love this recipe! It’s my go-to for roast pork tenderloin 😀

    Reply
  • Adam March 9, 2018, 5:09 pm

    Hi, I just wanted to tell you I have made this many times and enjoyed it. Thanks!

    Reply
  • Liana February 24, 2018, 8:21 pm

    Made this tonight and thought it was delicious! The pork was very tender, flavorful, and the meat wasn’t dry. The changes I made were I halved the recipe (only one pork tenderloin) and used dry thyme instead of fresh.

    My only complaint was that the recipe’s 10-15 minute estimate of baking the tenderloins was not enough to me. I had to bake the pork for about half an hour before the internal temperature reached 145 F. This was after I had browned the outside of the pork on 4 sides.

    Even more strange is that I had taken my pork out of the fridge to rest about 20 minutes before starting the recipe, and I pre-heated the oven *very* early, so it had beeped (indicating it was at 425 F) about 20 minutes before my pork went in. My tenderloin seemed to be the same size as those in the photos. These two things, combined with the fact that I had one fewer tenderloin to roast, should’ve meant my tenderloin should’ve hit 145 F sooner than the recipe called for, but instead it took double the time.

    Having to bake it an additional 15 minutes threw off the rest of my meal planning – my side of sauteed potatoes (which I had timed to be ready according to when the recipe said the pork would be done) got cold while I was waiting for the pork to come up to temp.

    I’ll admit it could have been the oven I used as ovens are sometimes inaccurate. I’d be curious to know if anyone else encountered this.

    Reply

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