Pork Tenderloin with Apples

Name: Pork Tenderloin with Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 lb pork tenderloin silver skin trimmed; 1 tsp kosher salt; 0.5 tsp black pepper freshly ground; 2 tbsp olive oil; 2 whole Honeycrisp or Fuji apples peeled, cored, and sliced into ½-inch wedges; Fuji apples; 1 medium yellow onion halved and thinly sliced; 2 cloves garlic minced; 3 tbsp unsalted butter divided; 0.5 cup apple cider or dry white wine; dry white wine; 0.5 cup chicken broth low-sodium; 1 tsp fresh thyme leaves or ½ tsp dried thyme; ½ tsp dried thyme; 1 tsp Dijon mustard; 1 tbsp brown sugar packed

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.

4 servings · Prep 15 min · Cook 30 min · Total 45 min

American · Main Course · Dinner

Ingredients

Open in recipe scaler →

Main

1.5 lb pork tenderloin silver skin trimmed
1 tsp kosher salt
0.5 tsp black pepper freshly ground
2 tbsp olive oil

Apple-Onion Sauce

2 whole Honeycrisp or Fuji apples peeled, cored, and sliced into ½-inch wedges
Fuji apples
1 medium yellow onion halved and thinly sliced
2 cloves garlic minced
3 tbsp unsalted butter divided
0.5 cup apple cider or dry white wine
dry white wine
0.5 cup chicken broth low-sodium
1 tsp fresh thyme leaves or ½ tsp dried thyme
½ tsp dried thyme
1 tsp Dijon mustard
1 tbsp brown sugar packed

Equipment

Oven
Stovetop
Aluminum Foil
Mixing Bowl
Skillet
Cast Iron Skillet
Paper Towel
Wooden Spoon
Platter
Serving Platter
Knife
Serving Platters (Large)
Pan
Tongs
Cutting Board
Instant-Read Thermometer
Cast Iron Skillet (10 Inch)
Meat Thermometer

Instructions

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.
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.
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].
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].
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.