When the air turns crisp, nothing feels cozier than a skillet of juicy pork tenderloin cooked with sweet, buttery apples and onions!
This recipe is simple enough for a busy weeknight, yet special enough for Sunday supper. It all comes together in one pan, making cleanup easy and keeping dinnertime stress-free.
Table of Contents
Before You Get Started
Here are a few quick tips that will help this dish turn out perfectly every time:
- Pick a firm apple like Granny Smith, Honeycrisp, or Braeburn so the fruit holds its shape in the skillet (and doesn’t turn to mush).
- A meat thermometer is your best friend here. Cook the pork to 140-145°F, then let it rest so it stays tender and juicy.
- Searing the meat first builds flavor and gives you those delicious browned bits for the apples and onions.
- If you don’t use wine, swap in apple cider or chicken broth for the skillet sauce.
- No oven-safe skillet? No problem. Just move everything to a baking dish before sliding it into the oven.
Step-by-Step: How to Make Pork Tenderloin with Apples
Step 1: Season and Sear the Pork
Start by patting the pork dry with paper towels and seasoning it generously with salt, pepper, rosemary, and garlic powder. Heat your skillet until it’s good and hot, then sear the pork until it’s golden on all sides. This step locks in flavor and creates the base for your sauce.
** Tip: Don’t rush the sear. Give the pork a few minutes on each side so you get that beautiful crust.
Step 2: Build the Apple and Onion Skillet
Remove the pork for now and deglaze the skillet with wine, broth, or cider. Scrape up those browned bits with a wooden spoon. Stir in butter, maple syrup, apples, and onion, then let everything soften together for about 7 to 8 minutes.
** Tip: Lower the heat as soon as you add the apples so they cook evenly and still hold their shape.
Step 3: Nestle in the Pork and Bake
Slide the pork right back into the skillet, tucking it into the apple mixture. Transfer the skillet to the oven and bake until the pork reaches 140-145°F. This usually takes about 15 to 20 minutes, depending on the size of your tenderloins.
Step 4: Rest the Meat and Finish the Sauce
Move the pork to a cutting board and let it rest under a loose foil tent. While it rests, stir apple cider vinegar into the apple mixture to brighten the flavors. Taste and season with extra salt and pepper, if needed. Slice the pork and serve with the warm apples and onions.
What to Serve with Pork and Apples
You can go cozy or light here! For cozy options, pair the apple pork tenderloin with sour cream and chive mashed potatoes, au gratin potatoes, Southern cornbread, spoon bread, and flaky biscuits, this 3 ingredient biscuit recipe, or roasted root vegetables. For lighter picks, we love this house salad with candied pecans, fried cabbage, Southern-style green beans, or sauteed spinach. Then, finish with an apple crisp, an easy apple pie, oatmeal raisin cookies, or a cream cheese pound cake for dessert!
Variations and Substitutions
- Swap rosemary for fresh sage, fresh thyme, or herbes de Provence.
- Use honey or brown sugar instead of maple syrup.
- Add Dijon mustard for a tangy glaze.
- Make it spicy with a pinch of cayenne.
- Try balsamic vinegar instead of cider vinegar, or omit the vinegar altogether.
- Stir in a pinch of cinnamon or nutmeg if you’d like a warm, spiced note.
I have made this several times and it is loved by all, even the grandkids! I do add extra onion and apples for more to spoon over the meat. Easy peasy!
– Eileen
Storage, Leftovers, and Make-Ahead
- Fridge: in an airtight container for up to 3 days.
- Freezer: in a freezer-safe, airtight container for up to 2 months.
- Reheat: in a 325°F oven until warmed through, in a skillet over low heat, or in the microwave.
** Cook Once, Eat Twice: take advantage of leftovers and use the pork in this dump-and-bake leftover pork tenderloin casserole, in sandwiches, and in wraps.
Frequently Asked Questions
- Can I use just one tenderloin? Yes, just cut all the ingredients in half for a smaller portion.
- Can I use pork loin instead of tenderloin? Yes, but it’s larger and will take longer in the oven.
- What if I don’t have a thermometer? Check by pressing the pork with your finger. It should feel firm but still have a slight give in the center.
- How do I stop the apples from getting mushy? Use firm varieties, lower the heat, and don’t overcook them before transferring the skillet to the oven.
- Can I make this gluten-free? Yep, all ingredients are naturally gluten-free. Just check your broth label.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Pork Tenderloin with Apples
Ingredients
- 2 pork tenderloins (about 1-lb. each), trimmed
- Kosher salt and ground black pepper, to taste
- 1 tablespoon minced fresh rosemary (or 1 teaspoon dried rosemary)
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 1 cup white wine, apple cider, or chicken broth
- 4 tablespoons butter
- 2 tablespoons pure maple syrup
- 3 medium apples, peeled, cored, and chopped into small, uniform pieces
- 1 small onion, thinly sliced
- 1 tablespoon apple cider vinegar
- Optional garnish: additional chopped fresh herbs, such as parsley, thyme, or rosemary
Instructions
- Adjust the oven rack to the lowest position. Preheat the oven to 350°F.
- Pat the pork dry with paper towels and season liberally with salt and pepper. Sprinkle with rosemary and garlic powder.
- Heat 2 tablespoons of olive oil in a large (about 12-14 inch) oven-safe skillet over medium-high heat until just smoking. Add the pork to the skillet and brown on all sides, about 8-10 minutes total. Transfer the pork to a plate.
- Leave the pan over medium-high heat and add the wine to the pan, stirring to scrape up any browned bits. Lower the heat to medium-low and add the butter, syrup, apples, onion, and additional salt and pepper to taste. Cook until the apples and onions start to soften, about 7-8 minutes.
- Remove the skillet from the heat. Nestle the tenderloins and any accumulated juices into the apple mixture. Place the skillet in the oven and bake until the pork registers 140-145°F, about 15-20 minutes.
- Remove the pork to a cutting board, tent with foil, and let rest for 5 minutes. Stir the cider vinegar into the apple mixture, and then taste and season with additional salt and pepper if desired. Slice the pork into ½-inch thick rounds and serve with the apples.
Notes
- Choose an apple with a firm flesh, such as Granny Smith apples, Honey Crisp, or Braeburn, so that the apples don’t break down into mush during the cooking process.
- If you don’t have an oven-safe skillet, just transfer the pork and apple mixture to a baking dish before it goes in the oven.
- The total baking time will vary depending on the size and thickness of your pork, on the temperature of your pork when it goes into the oven, and on your individual oven. As a result, a meat thermometer is the best way to know exactly when your pork is done.
Nutrition
More Pork Tenderloin Recipes
Mustard Pork Tenderloin
30 minutes mins
Honey Garlic Dijon Pork Tenderloin Marinade
8 hours hrs 40 minutes mins
Dry Rub for Pork Tenderloin
48 minutes mins
Originally published in August, 2022, this post was updated in September, 2025.
How much gravy does this make? My mom really likes lots of sauce with her meats.
By the way, Blair, I love your recipes– every single one I’ve made has been wonderfully flavorful and a big hit with both my parents. Thank you! 🙂
Hi, Laura! I’m so glad that your family has enjoyed the recipes! In this particular dish, I wouldn’t say it’s a gravy — more like cooked apples and onions with pan drippings as well. There are enough juices to spoon over the meat, but I usually just serve the apples and onions on the side with a slotted spoon. If you want plenty of extra apples for eating with the pork, you can certainly double those ingredients and use 5-6 apples instead of just 3. But again, it’s not really a gravy or thick sauce.
When do you add the vinegar?
Never mind, i see you add it in the end. That is in your blog section but not in the actual recipe
Thank you for catching that, Elle! It looked like the final two steps in the recipe were totally cut off from the recipe card. It’s fixed now! Hope you enjoyed the meal. 🙂
This recipe is a keeper! I loved all the details you gave as well. I am not a good cook, but I felt like I must be a gourmet cook when I tasted this recipe. I am anxious now to try your other recipes. Thanks so much!
Thank you, Karen! We’re so glad it turned out well for you.
I have made this several times and it is loved by all even the grand kids! I do add extra onion and apples for more to spoon over the meat.Easy peasy !
Thank you, Eileen! We’re so happy to hear this and appreciate you taking the time to leave feedback.
Good Morning Blair,
I’ve made this recipe several times & it has always been delicious. My question is this….can the pork tenderloin be substituted with a turkey tenderloin, same ingredients except an addition of cubed butternut squash?
Would there be changes to be made in the amount of ingredients?
Any thoughts?
Hi, Elaine! That sounds like a delicious new recipe; I’ll have to try it! I think those substitutions will work well — you just might have to adjust the cooking time for the turkey (it needs to reach an internal temp of 165 degrees F). I would dice the butternut squash so that it’s about the same size as the apples. Saute it with the apples and onions in the skillet first, then proceed with the recipe. Let me know if you give it a try!