We’re calling this pork tenderloin with apples a vintage Inspired Taste recipe, originally shared in 2013. Since then, it’s become a favorite among home cooks and has been shared countless times on websites across the internet. I see why! It is genuinely such a thoughtful and delicious recipe. For more easy pork recipes, see our apple stuffed pork chops, this pork tenderloin with peppers, and these highly-rated skillet pork chops!
Key Ingredients
Pork Tenderloin: I use two pork tenderloins (or pork fillet if you’re in the UK) for this recipe. If you see silvery skin on the meat, trim it with a knife. This recipe also works nicely with thick pork chops. Mustard and Thyme: After searing the pork in a skillet, I brush it all over with a mixture of Dijon mustard, fresh thyme leaves, salt, and pepper. This mustard rub adds so much flavor that complements the apples and onions. Apples and Onions: I roast the pork on a bed of sliced apples and onions. I prefer sweet, crisp apples like Honeycrisp or Pink Lady because they hold their shape well during baking. Stock: I use either store-bought or homemade chicken stock to create a simple, flavorful pan sauce for the pork. Butter: Swirling in a bit of butter at the end makes the pan sauce rich and velvety. It’s a small step, but it really makes a difference.
How to Make Roasted Pork Tenderloin with Apples
I use the same method for cooking pork tenderloin as this pork tenderloin recipe. I sear the tenderloins in a skillet on the stovetop first for color. Then, I slide them into the oven to roast and finish cooking. I love this method so much that I do the same when baking pork chops and even the steak added to this steak salad. The difference with this recipe is that before I slide the seared pork into the oven, I brush over Dijon mustard and season with salt, pepper, and fresh thyme leaves, creating a delicious mustard crust as it roasts in the oven. Then, I place the mustard-rubbed pork on top of apples and onions. As the pork roasts, its juices fall over the apples and onions, making them even more delicious. The recipe is such a keeper! Use an internal thermometer to check to see if your pork is ready to come out of the oven. I look for my pork to be between 145°F and 150°F in the center, which means it will be juicy inside. It also means the meat will be slightly pink in the middle, which we don’t mind. If you’re not a fan of the pink, cook a little longer, but be careful not to overdo it. This pork dish is so flavorful you don’t need much extra effort to make it a complete meal. I especially love a side of mashed potatoes or this lower-carb mashed cauliflower. It’s also really delicious with a side of mashed sweet potatoes! 2 tablespoons avocado oil, plus more as needed 1 ½ teaspoons fine sea salt, plus more as needed 1 tablespoon Dijon mustard or whole ground mustard 1 tablespoon chopped fresh thyme leaves 1/4 teaspoon ground black pepper 2 apples, cored and sliced 2 onions, sliced into wedges 1 cup chicken stock, see our homemade chicken stock 1 tablespoon butter 2Trim each tenderloin of any silver skin (this can be tough when cooked). Use a small, sharp knife, sliding the blade underneath the silver skin and then outward to remove it. 3Pat the pork dry with paper towels and rub it with one tablespoon of the oil and 1 1/2 teaspoons of salt. 4Heat a tablespoon of oil in the skillet over medium heat. 5When 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.) 6Keep 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). 7Add the apples and onions, then cook, tossing them around the pan until lightly browned around the edges, about 5 minutes. Stir in 1 teaspoon of thyme. 8Use a pastry brush (or your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and black pepper. 9Place the seared pork tenderloins on top of the apples and onions, and then slide them into the oven. If your skillet is not oven-safe, transfer everything to a baking dish and roast in the oven. 10Roast for 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145°F and 150°F. Transfer the pork to a large plate and cover with aluminum foil. Let rest for about 10 minutes. 11While the pork rests, return the pan with apples and onions to the stove and turn the heat to medium. Add chicken stock and scrape the pan with a wooden spoon, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted. 12To serve, slice the pork into 1-inch slices and serve on a bed of apples and onions with pan sauce drizzled on top.
