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?

Perfect Roasted Pork Tenderloin with Apples

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.

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

Perfect Roasted Pork Tenderloin with Apples

More Easy Pork Recipes

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

  • 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 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.

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). To do this, 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 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).

    • 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 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.

      • 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.

        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.

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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490 comments… Leave a Comment
  • Holly December 15, 2018, 10:55 pm

    OMG!! I love this dish! Great flavor and I will be preparing this again! I used honey crisp apples and chicken stock, what a wonderful meal! Thank you so very much🤗

  • JH December 3, 2018, 8:17 pm

    My husband and I LOVED this recipe and it was really simple and fun to make after an exhausting day at work. I used Herb de Provence instead of thyme and added cornstarch slurry to thicken the sauce at the end. This actually worked REALLY well with pork LOIN! I just put it in the oven after searing. Took about 15 min to reach 125F then sauteed the apples and onions in the skillet and baked until 145F. Everything turned out perfect! Thanks for the excellent recipe, my husband said it’s in his “top 5” and can’t wait to have it again.

  • TRacy November 25, 2018, 4:40 pm

    Love and make this all the time , no changes, perfect as it is!! The only thing I may do different is I add the stock and everything during the cooking of the meat, which saves a step and works perfect every time !! My kids ofton ask me to make tht pork with the apples …

  • Nancy Converse November 10, 2018, 5:13 pm

    Yummy! Even the little ones loved this. I made it exactly as written and it was perfect.

  • Marcos November 8, 2018, 10:21 pm

    Excellent! The apples and onions is a nice twist to the recipe. I’ve made this recipe a few time and it was a real winner with the company. Unrelated to the recipe, make sure to sear at a lower temp. vs the temp you may use to sear steak. “ Low and slow” to develop a nice crust before you pull it from the stovetop and into the oven. Follow this and it will be so juicy. Enjoy.

  • Abby October 27, 2018, 9:36 am

    Pork Tenderloin was exceptional!!! I did cook the apples and onions separate then added them together, when I put the pork on top, as in tips. This is the first recipe I ve tried on your site( wish I had found it sooner). I scrolled through and read several recipes and tips, I plan on using your site for my go-to for the next couple weeks. Thank you

  • Maura October 14, 2018, 8:22 pm

    Made this tonight and it was all I expected and more! So flavorful – sweet and savory. Will definitely be making this again! Such a great fall dinner!

  • Jenna October 13, 2018, 12:48 pm

    Followed the timing and temperature instructions precisely and pork turned out way overcooked and rubbery…loved the sauce and flavor but next time would sear and roast for half the stated times.

  • Chedr August 5, 2018, 12:57 pm

    A MUST-HAVE AGAIN…for guests‼️Pork so moist & tasty-tender….For the sauce I added 1 heaping tblsp cinnamon, same of brown sugar, dry thyme, 1/4 cup off-sweet white wine…crisp apple a must. One tenderloin, 2 people, glass of pinot grigio….& YES! YES! YES!!! Perfection.

  • Cheryl July 25, 2018, 10:09 am

    I love the recipe. I added grainy mustard to the Dijon. I sliced the onion a little thinner. I added pepper along with a little salt and used avocado oil on the tenderloin. I also had a leek on hand and added that to the onion and apple. Not a lot of cleanup which is great. Definitely a keeper.

    • Pivon December 10, 2018, 10:25 pm

      Absolutely delicious! Except I don’t like to rub any herbs on the meat before
      the searing as they get easily burned and turn bitter. Spaces OK . Loved it.

  • cyndi July 23, 2018, 4:49 pm

    Is dried thyme okay to use? Is there a specific onion that is best? (white onion, yellow onion, sweet onion)

    • Joanne July 26, 2018, 5:41 pm

      Hi Cyndi, Dried thyme can be used — since dried herbs taste stronger than fresh, you want to use less. I’d use about 1 teaspoon of dried thyme. As for the onion, it is up to you! We usually use white or sweet onion, but red onion would be excellent and quite pretty.

  • Veronica June 13, 2018, 8:59 pm

    Great recipe! I’m not usually a big fan of pork, but loved this. I used grainy dijon mustard and I think it added a lot to the flavour and texture. Definitely will make this again, worthy of serving to company!

  • 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!

  • 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.

  • 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.


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