Perfect Roasted Pork Tenderloin with Apples
Our perfect roasted pork tenderloin recipe guarantees juicy, fork-tender pork. If that’s not enough, the pork is roasted on top of a bed of apples, onions, and herbs. Delicious! Jump to the Pork Tenderloin Recipe or watch our video showing you how we make it.
Watch Us Make The Recipe
How to Make Perfectly Roasted Pork Tenderloin, Every Time
There’s no need for dry overcooked pork tenderloin! With our simple method for cooking pork tenderloin, you will be rewarded with tender, flavorful pork. Based on all the reviews (see them below), you guys love this recipe! So let’s learn how to make it, shall we?
Pork tenderloin is quite lean with almost no fat. So keeping it moist and juicy inside can be tricky. That is unless you know a few secrets:
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, and then season with salt. Throw it into a hot pan and sear all sides until golden brown, which adds color and lots of flavor. We do this with other proteins, too. Take a look at our Easy Lemon Chicken Thighs, before baking them in the oven, we sear them first.
Be careful not to overcook the tenderloins. We know that sounds 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 15 to 20 minutes.
When Is Pork Tenderloin Cooked?
We cook our pork — wether we are making tenderloin or pork chops — until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F (63 and 65 degrees C). That guarantees that the pork will be juicy inside. It also means the meat will be slightly pink in the middle, which we don’t mind at all. If you’re not a fan of the pink, cook a little longer, but be careful not to overdo it.
What to Serve With Pork Tenderloin
This pork tenderloin is so flavorful, you don’t need much extra effort to turn it into a full meal. Here are a few of our favorite side dishes to serve with it:
- Mashed potatoes — Try our favorite mashed potato recipe
- Low Carb Mashed Cauliflower — Here’s our mashed cauliflower recipe
- Roasted vegetables — I love this cinnamon roasted butternut squash or these easy roasted veggies
- Salad — Try our herb potato salad, this apple salad with celery and fennel or this mayo-free cilantro lime coleslaw salad
- Rice or Low Carb Cauliflower Rice — We love this garlic herb cauliflower rice
More Easy Pork Recipes
- Best, Juicy Skillet Pork Chops — Say goodbye to dry and flavorless pork chops.
- Easy Oven Baked Pork Chops — With a few simple tricks, you can make juicy and tender pork chops in the oven with very little fuss.
- Quick and Easy Ground Pork Tacos — Thanks to ground pork, these easy pork tacos come together fast. You can even make the filling in advance.
- Ultimate Slow Cooker Pulled Pork — How to make the best pulled pork in the slow cooker that’s perfect for sandwiches, salads, and tacos.
- Roasted Pork Tenderloin with Peppers and Onions — The pork tastes amazing and we add even more flavor by roasting it in the oven on top of a bed of sautéed onions and peppers.
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 with Apples
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 baked 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.
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
- Prepare Apples and Onions
- To Finish
Heat oven to 425 degrees F. Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
Pat pork dry with paper towels and then rub with one 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, occasionally turning, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add two to three teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add extra oil).
Add the apples and onions then cook, occasionally stirring, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.
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.
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.
- 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 can 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.