Perfect Roasted Pork Tenderloin with Apples
Try this Perfect Roasted Pork Tenderloin Recipe with Apples recipe, or contribute your own.
Try this Perfect Roasted Pork Tenderloin Recipe with Apples recipe, or contribute your own.
- 1 tablespoon dijon mustard
- 1 tablespoon butter
- 1/4 teaspoon ground black pepper
- 1 cup chicken stock
- 1 tablespoon chopped fresh thyme leaves
- 2 (1- to 1-1/2-pound) pork tenderloins
- 2 onions, sliced
- 2 tablespoons vegetable oil plus more as needed
- 1 1/2 teaspoons salt plus more as needed
- 2 apples, cored and sliced (we use granny smith golden delicious or
- braeburn)
- Carbohydrate 6.53784416932489 g
- Cholesterol 7.48385417087567 mg
- Fat 6.43065271163148 g
- Fiber 0.785020849792649 g
- Protein 2.58050354360116 g
- Saturated Fat 1.7466349800248 g
- Serving Size 1 1 Serving (125g)
- Sodium 157.936166826784 mg
- Sugar 5.75282331953224 g
- Trans Fat 0.260229270974675 g
- Calories 93 calories
Step-by-step
- Heat oven to 425 degrees F (220 degrees C).
- Trim each tenderloin of any silver skin.
- Pat pork dry with paper towels.
- Rub the tenderloins all over with 1 tablespoon of oil, sprinkle with 1 1/2 teaspoons of salt, and rub until evenly coated.
- Heat a tablespoon of oil in a large cast iron skillet or heavy-bottomed oven-safe frying pan over medium heat.
- Add the pork tenderloins and cook, turning occasionally, until evenly browned all over (about 12 minutes).
- Transfer the browned pork to a large plate or cutting board.
- If the pan looks dry, add 2 to 3 teaspoons of additional oil.
- Add apples and onions then cook, stirring occasionally, until lightly browned around edges (about 5 minutes).
- Rub the pork all over with the mustard, sprinkle it with 2 teaspoons of thyme and black pepper, and rub until evenly coated.
- Add the remaining teaspoon of thyme to the apples and onions, stir.
- Place pork tenderloins on top of apples and onions and 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 (63 and 65 degrees C).
- Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
- Place the pan with apples and onions back onto the stove and turn heat to medium.
- Add chicken stock and 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.
- Slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.
A Weeknight Wonder: My Perfect Roasted Pork Tenderloin with Apples
As a busy working mom, time is my most precious commodity. Dinner needs to be delicious, healthy, and, most importantly, quick! That's why I've perfected this roasted pork tenderloin recipe – it's elegant enough for company, yet simple enough for a Tuesday night.
The beauty of this dish lies in its simplicity. The pork tenderloin itself is incredibly lean and cooks quickly, making it a perfect weeknight option. The sweetness of the apples perfectly complements the savory pork, creating a harmonious flavor profile that’s both satisfying and sophisticated. The addition of onions adds a lovely depth and texture to the dish, rounding out the flavors beautifully. And the pan sauce? Don’t even get me started! It’s rich, flavorful, and incredibly easy to make – the secret to elevating this dish from ordinary to extraordinary.
Why this recipe works:
Speed: This recipe comes together quickly, from prep to table in under an hour. This is crucial for busy weeknights.
Ease: The instructions are straightforward, even for novice cooks. No complicated techniques are involved.
Flavor: The combination of sweet apples, savory pork, and fragrant thyme creates a flavor explosion that everyone will love.
Versatility: This dish pairs perfectly with a variety of sides. I often serve it with roasted vegetables or a simple green salad.
I've tweaked this recipe over time, refining it to perfection. Initially, I followed a recipe I found online, but I adjusted the cooking times and added a few personal touches. One improvement I made was to adjust the cooking time for the apples and onions. Some reviewers found the apples became too soft, but I found the slightly softer apples created a lovely sauce. If you prefer firmer apples, I recommend cooking them separately from the pork. This allows you to cook the pork to perfection while controlling the texture of the apples and onions.
This recipe has become a staple in my household, and I hope it becomes a favorite in yours too. It’s a dish that impresses without requiring hours in the kitchen. The combination of juicy pork, caramelized apples, and a rich pan sauce is truly irresistible! The leftovers are equally delicious – perfect for a quick lunch the next day.
Serving suggestions:
- Serve with roasted vegetables like broccoli, carrots, or Brussels sprouts.
- Pair with a simple green salad for a refreshing contrast.
- Serve with mashed potatoes or rice for a heartier meal.
- Accompany with a glass of crisp white wine or a light-bodied red wine.
So, ditch the takeout menus and try this recipe! It’s guaranteed to become a new family favorite.
