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

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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458 comments… Leave a Comment
  • 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.

    • Kim January 1, 2016, 10:39 pm

      CHOPPED…I Can’t believe you didn’t like this..did you follow the recipe? as it was very flavorful when I made it for a dinner party..everyone raved about it..will definitely do this dish again, and I even bought a bigger cast iron pan to do tenderloins in..loved the flavors

  • 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.


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