Pork Tenderloin with Apples

5 from 3 votes

Juicy seared pork tucked into a buttery maple-apple skillet that’s as cozy as a Sunday supper.

Course Dinner

Cuisine American, Southern

Keyword apples with pork tenderloin, baked pork tenderloin, pork tenderloin with apples, pork tenderloin with apples and onions, recipe pork tenderloin with apples

Prep Time 15

Cook Time 35

Resting Time 5

Total Time 55

Servings people

Calories 394kcal

Author Blair Lonergan

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