Pork Tenderloin with Apples
Main
American45 min4 servingsEasyAbout this recipe
Juicy, golden-seared pork tenderloin paired with sweet-savory sautéed apples and a buttery pan sauce — a cozy, elegant dinner that comes together in under an hour. The natural sweetness of the apples balances the savory pork beautifully, making this a reliable weeknight favorite the whole family will love.
Instructions
- 1
Preheat your oven to ![400°F]. Pat the pork tenderloin completely dry with paper towels, then season all over with kosher salt and black pepper. Heat the olive oil in a large oven-safe cast iron skillet ^[over medium-high heat] until shimmering. Add the tenderloin and sear, turning every 2 minutes, until golden brown on all sides, about 6–8 minutes total.
- 2
Transfer the seared tenderloin to the oven and roast until an instant-read meat thermometer inserted into the thickest part reads %[145°F], about 15–18 minutes. Remove from the oven, transfer the pork tenderloin to a cutting board, tent loosely with aluminum foil, and let rest for 5 minutes before slicing.
- 3
While the pork tenderloin roasts, return the cast iron skillet to the stovetop ^[over medium heat]. Add 1 tablespoon of butter and the sliced yellow onion. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add the garlic and thyme and cook for 30 seconds until fragrant. Add the honeycrisp apple wedges and brown sugar (if using) and cook, stirring gently, until the apples are just tender and lightly caramelized, about 4–5 minutes.
- 4
Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the Dijon mustard. Simmer ^[over medium heat] until the liquid reduces by about half and the sauce is slightly thickened, about 4–5 minutes. Remove from heat and swirl in the remaining 2 tablespoons of butter until glossy. Taste and adjust seasoning with salt and black pepper.
- 5
Slice the rested pork tenderloin into ½-inch medallions and arrange on a serving platter. Spoon the sautéed honeycrisp apple and pan sauce generously over the top. Serve immediately alongside mashed potatoes, roasted vegetables, or crusty bread.
