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

Perfect Roasted Pork Tenderloin with Apples

How to Make Perfectly Roasted Pork Tenderloin

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.

Cooking pork tenderloin in cast iron pan

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:

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

  • 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

Watch Us Make the Recipe

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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510 comments… Leave a Comment
  • Lauren February 12, 2020, 12:29 pm

    This one is a husband pleaser. Made this once, my hubby made sure that I wrote it down as soon as we finished eating. I will be making this many, many more times! I substituted 1/3 cup of broth for apple juice, as well as added 1/2 cup (unsweetened)apple sauce. Really boosted the apple intensity! Perfectly cooked pork, tender and juicy. Perfectly balanced “sauce” sweet a bit of spice and herbs, and savoury.

  • Beth Lawton January 30, 2020, 4:16 pm

    Delicious. Made it twice and perfectly tender both times. My hubby said one word … keeper. Served it with leftover basmati rice and peas.

  • Hazel S. January 4, 2020, 11:38 pm

    Really good and easy. I cooked it to 160, don’t like it pink, still very tender. I added a little Kitchen Bouquet to the sauce, made it even better.

  • Terry December 20, 2019, 4:13 pm

    Can you do the first step and let it wait to do the roasting. Want to prepare it for guests but don’t want to be at the stove for a long time while they’re at my home.

    • Joanne January 2, 2021, 12:58 pm

      Yes, but for food safety reasons, the pork should be kept in the refrigerator until roasting.

  • Phoebe November 11, 2019, 6:11 pm

    This recipe is the bomb diggity… I don’t know what magic the mustard and thyme make in the oven but the smell that comes together so masterfully with the onions and apples just screams Fall in our house. Thank you for this truly Inspired Taste!

  • Bern October 20, 2019, 3:29 pm

    One of my favorites!

  • sandra watson September 30, 2019, 1:59 pm

    Made this for the family. Everyone loved it. Followed dirctions and served on a bed of brown rice. Sweet potatoes and green beans. Everyone happy.

  • Lori Kelly September 15, 2019, 2:12 am

    This was one of the top 1% of recipes I’ve tried – spectacular taste and so easy!! Loved this – we are going to make this a regular part of our rotation!

  • Pat July 7, 2019, 2:37 pm

    Hi, we loved your pork tenderloin recipe! Have you tried using both firm and soft apples for the recipe? We used Fuji apples and they stayed firm throughout. Also, wondering if apple cider might work in place of chicken stock? Thanks again!

    • Joanne January 2, 2021, 12:59 pm

      Hi Pat, a combination of apples is a great idea. Apple cider would be a nice alternative to the stock.

  • Jen April 12, 2019, 9:37 pm

    Oh my!! This is tasty! I have made it 4 times now and it is perfect every time. I have made it as written with apples and onions and with onions, zucchini, and mushrooms. Either way its delicious. I think the searing combined with the apple/vegetable moisture makes this perfectly moist. Thanks for this keeper recipe!

    • Jen May 4, 2019, 7:49 pm

      Updated…….I also leave out the butter to make it Whole 30 friendly! Yum

  • Victoria Dalimonte April 10, 2019, 8:22 am

    This came out so good! Easy and quick in one pan? It doesn’t get much better than that for a weeknight!

  • Joanna March 19, 2019, 6:23 pm

    I love this recipe and have made it several times. Once, I made it the night before with three tenderloins to take to a Christmas dinner get together the following day. I took the half roasted-in-Corningware dish from my refrigerator the next day and finished roasting at my friend’s for the midday dinner. I really love the apples and onions and usually make more than the recipe calls for. I’ve shared the recipe with friends, and my brother even made the apples and onions to go with his own pork chop.

  • Sandra damico January 15, 2019, 9:27 am

    This is my favorite company recipe Always deliscious. I sometimes peel apples and cook them separately and add as a side

  • Nancy Greig December 22, 2018, 9:00 pm

    This recipe is great! I have made it twice now. The pork is done just right (not over cooked) snd the apple-onion sauce is mild but delicious. I’m adding this to my repertoire!

  • Holly December 15, 2018, 10:56 pm



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