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?

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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

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

  • 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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456 comments… Leave a Comment
  • Erin January 23, 2018, 9:26 am

    This was delicious! I had a head of purple cabbage that I wanted to use up so I sliced it and cooked it with the apples and onions after they were browned. Because I was adding the cabbage I threw in an extra apple and onion and a little extra thyme to get a good ratio. I will definitely make this again, and will probably put on more of the mustard mixture on the pork next time. Thanks for the yummy recipe!

  • Nige January 21, 2018, 2:04 am

    This was amazing, a hit with the whole family. The flavour in the jus was awesome, just wish I had made more. I left the pork in for 15 minutes and it was slightly pink and still beautifully moist after resting.

  • Mini D January 13, 2018, 5:16 pm

    Easy and exceptionally flavorful. This is the best pork recipe I’ve ever tried!

  • Olivia December 28, 2017, 6:19 pm

    I made this for the first time a few days ago when my mother-in-law gave me a plain pork tenderloin (I usually just buy the pre-seasoned ones!). I found this recipe through google and it was a hit! My husband – who is hard to impress – liked it so much that he asked if I could make it for friends again this weekend. Definitely adding this recipe to my home cookbook. Thank you!

  • Lynn December 21, 2017, 8:24 pm

    I made this and followed the directions, except I cooked it a little longer than recommended, as I don’t care for pink in the middle. I will say that the apples and onions had a wonderful flavor, however the pork was just okay. My house smelled lovely while it was roasting in the oven, and I really wanted to love it, but I didn’t. If I ever make it again, I will probably spice up the pork rub a a bit more.

  • Cathy F. November 26, 2017, 8:09 pm

    Soooo good. A wonderful meal that came together very quickly. I used what I had on hand and adjusted accordingly (dried sage, stone ground mustard.). I served this with garlic mashed potatoes which I had ready made and stored in the freezer. Will definitely make this again. This would be a great meal to serve to company.

  • Gayle November 14, 2017, 10:42 pm

    Delicious and easy! Will definitely make again.

  • Miriam Ratzlaff October 26, 2017, 7:45 pm

    Delicious!! Thanks for the recipe 🙂 (I ate too much…)

    • Cynthia Ruby-lewis December 17, 2017, 7:44 pm

      I have made this 3 times now, so so good!

  • Ben October 22, 2017, 11:36 pm

    Pork tenderloin came out amazing. Searing and roasting for the prescribed time was right on. Fork tender and flavorful.

  • B October 21, 2017, 7:52 pm

    Great recipe… have already made twice! Today I did all prep without adding any fat; just using my Le Creuset nonstick pan. Used slices of Honeycrisp apple & sweet onion for the base. Once pork tenderloins seared, I rubbed with Maille brand “old style” grainy mustard, dried thyme leaves & lots of fresh blk pepper. I served with wild rice blend (subbing water out for a combo of tomato soup broth that was simmering on my stove and chicken broth). I add things like this so I don’t have to add fat, just flavour!


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