Introduction

This Pork Tenderloin with Apples recipe combines juicy, seasoned pork with sweet, caramelized apples for a comforting and elegant meal. The savory and sweet flavors create a perfect balance that feels both rustic and sophisticated. It’s an ideal dish for weeknight dinners or special occasions. For more comforting sides, try Loaded Scalloped Potatoes Are Next Level Comfort Food or Sweet Potato Biscuits Recipe.

Ingredients

This elegant dish combines juicy, herb-rubbed pork with sweet, caramelized apples for a perfect balance of savory and sweet flavors that will fill your kitchen with an irresistible aroma.

• 1 pork tenderloin (approximately 1-1.5 pounds)
• 2 medium apples (such as Granny Smith or Honeycrisp)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup apple cider (or chicken broth)
• 1 tablespoon butter

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Pork Tenderloin with Apples recipe is about 20% faster than similar recipes, making it perfect for a quick and elegant weeknight dinner.

Step-by-Step Instructions

Step 1 — Prepare the Pork Tenderloin

Pat the pork tenderloin dry with paper towels. Trim any excess silver skin or fat for even cooking and better seasoning absorption.

Season generously with salt and pepper on all sides. Let it rest at room temperature for 20–30 minutes to ensure more even cooking.

Step 2 — Prepare the Apples

Peel and core 2–3 firm, sweet apples like Honeycrisp or Fuji. Slice them into ½-inch thick wedges.

Toss the apple slices with a little lemon juice to prevent browning and set aside until ready to cook.

Step 3 — Sear the Pork Tenderloin

Heat 1 tablespoon of oil in an oven-safe skillet over medium-high heat. Once hot, add the pork tenderloin and sear for 2–3 minutes per side until golden brown.

Avoid moving the pork too soon—this ensures a flavorful crust. Remove the pork from the skillet and set aside.

Step 4 — Sauté the Apples

In the same skillet, add 1 tablespoon of butter and the prepared apple slices. Sauté for 4–5 minutes, stirring occasionally, until the apples are tender and lightly caramelized.

Add a pinch of cinnamon or thyme for extra flavor, if desired.

Step 5 — Return Pork to the Skillet

Nestle the seared pork tenderloin back into the skillet with the apples. Transfer the skillet to a preheated 375°F (190°C) oven.

Roast for 15–20 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.

Step 6 — Check Doneness and Rest

Use an instant-read thermometer to check the thickest part of the pork tenderloin. At 145°F, the pork will be juicy and slightly pink inside.

Remove from the oven and let the pork rest on a cutting board for 5–10 minutes before slicing. This allows juices to redistribute.

Step 7 — Make a Pan Sauce (Optional)

While the pork rests, return the skillet to the stove over medium heat. Add ½ cup of apple cider or chicken broth, scraping up any browned bits.

Simmer until slightly reduced, then stir in 1–2 tablespoons of cold butter for a glossy, flavorful sauce.

Step 8 — Slice and Serve

Slice the rested pork tenderloin into ½-inch thick medallions. Arrange on a platter with the sautéed apples.

Drizzle with the pan sauce, if using, and garnish with fresh herbs like parsley or rosemary. Serve warm.

Nutritional Information

Calories	380
Protein	32g
Carbohydrates	22g
Fat	18g
Fiber	4g
Sodium	420mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Chicken breast — Leaner protein with a mild flavor that pairs well with the sweet apples.
• Turkey tenderloin — A lower-fat alternative that maintains a tender texture.
• Pork loin — A slightly leaner cut than tenderloin, offering a similar pork flavor.
• Cauliflower rice — A low-carb base instead of traditional sides like mashed potatoes.
• Coconut aminos — A gluten-free, lower-sodium substitute for soy sauce in marinades.
• Olive oil — A dairy-free fat option for searing instead of butter.
• Unsweetened applesauce — Can replace some oil or butter for a lower-fat, moist result.
• Butternut squash — Roasted as a side for extra fiber and vitamins instead of starchier options.

Serving Suggestions

• Pair with creamy mashed potatoes or wild rice pilaf to complement the savory pork and sweet apples.
• Serve alongside roasted root vegetables like carrots and parsnips for a hearty autumn meal.
• Offer with a crisp green salad featuring a tangy vinaigrette to balance the dish’s richness.
• Perfect for holiday dinners or elegant weekend entertaining with its impressive presentation.
• Slice the pork tenderloin and fan it over the apples for a beautiful, restaurant-style plate.
• Garnish with fresh thyme sprigs and a drizzle of the pan sauce for added flavor and visual appeal.

This Pork Tenderloin with Apples recipe shines as a centerpiece for special occasions yet is simple enough for a comforting family dinner.

Common Mistakes to Avoid

• Mistake: Not bringing the pork to room temperature before cooking. Fix: Let it sit out for 30 minutes to ensure even cooking and prevent a tough exterior.
• Mistake: Overcooking the tenderloin, making it dry. Fix: Use a meat thermometer and pull it at 145°F (63°C), as it will carryover cook to the safe 145°F.
• Mistake: Slicing the pork immediately after cooking. Fix: Let it rest for 5-10 minutes so the juices redistribute, keeping it moist.
• Mistake: Using the wrong apple variety that turns to mush. Fix: Choose firm, tart apples like Granny Smith or Honeycrisp that hold their shape when sautéed.
• Mistake: Crowding the pan when searing the pork. Fix: Sear in batches if needed to get a proper golden-brown crust, which adds flavor.
• Mistake: Skipping the sear before roasting. Fix: Always sear all sides first to lock in juices and create a flavorful foundation for the sauce.
• Mistake: Underseasoning the pork and apples. Fix: Generously season with salt, pepper, and herbs like thyme or sage to enhance the natural flavors.
• Mistake: Adding the apples too early so they become overly soft. Fix: Sauté the apples just until tender-crisp, usually in the last few minutes of cooking.
• Mistake: Not deglazing the pan after searing. Fix: Use apple cider or broth to scrape up the browned bits, creating a delicious pan sauce.

Storing Tips

• Fridge: Store leftover Pork Tenderloin with Apples in an airtight container for up to 3-4 days. Ensure the pork has cooled before refrigerating.
• Freezer: Freeze in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
• Reheat: Reheat gently in the oven at 325°F until the internal temperature of the pork reaches 165°F. You can also use a skillet over medium heat, adding a splash of water or broth to keep the dish moist.

Always use a food thermometer to check that the pork reaches a safe internal temperature of 165°F when reheating to ensure food safety.

Conclusion

This Pork Tenderloin with Apples recipe is a perfect balance of savory and sweet, ideal for an elegant yet simple dinner. Give it a try and share your results in the comments below! For another delicious pork dish, consider this SWEET & SOUR PORK BELLY #recipe.

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FAQs

Can I use a different type of apple for Pork Tenderloin with Apples?

Yes, firm, tart apples like Granny Smith or Honeycrisp work best. They hold their shape and provide a nice contrast to the savory pork tenderloin.

How do I know when the pork tenderloin is cooked properly?

Use a meat thermometer to check for an internal temperature of 145°F. Let the Pork Tenderloin with Apples rest for a few minutes before slicing to ensure juicy results.

What can I serve with Pork Tenderloin with Apples?

This dish pairs wonderfully with mashed potatoes, roasted vegetables, or wild rice. The apples create a sweet and savory sauce that complements these sides.