Apple and Pork Tenderloin

This apple and pork tenderloin recipe features juicy roasted pork tenderloin, tender cooked apples, and a rich maple Dijon sauce. It's an easy from-scratch dinner that's perfect for weeknights, Sunday suppers, or holiday meals.

Course Main Dishes

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 338kcal

Author Diane Gail

Ingredients

2 pounds pork tenderloin
salt
coarse ground black pepper
ground sage
4 tablespoons butter separated
2 Granny Smith apples cored and sliced
6 tablespoons pure maple syrup
1/4 cup apple cider vinegar
4 teaspoons Dijon mustard

US Customary - Metric

Instructions

Preheat the oven to 425°F (220°C). Generously season the pork tenderloin on all sides with the salt, coarse black pepper, and ground sage, gently patting the seasonings onto the meat.
Melt 2 tablespoons of butter in a skillet over medium heat. When the butter begins to foam, sear the pork on all sides until lightly browned.
Transfer the pork to a silicone-lined baking sheet and roast for about 15 minutes, or until it reaches an internal temperature of 145°F (63°C). Rest for 5 minutes before slicing.
Meanwhile, melt the remaining butter in the same skillet. Add the apples and cook until they begin to soften.
Whisk together the maple syrup, apple cider vinegar, and Dijon mustard. Stir the mixture into the apples and simmer for about 3 minutes, or until the sauce thickens slightly.
Slice the pork and serve with the cooked apples. Spoon the maple Dijon sauce over the top before serving.

Notes

Pork tenderloin and pork loin are different cuts of meat. Use pork tenderloin for this recipe to ensure the correct cooking time and a tender result.
Check the pork with an instant-read thermometer and remove it from the oven when it reaches 145°F (63°C). Resting the meat before slicing helps keep it juicy.
Granny Smith apples provide a tart flavor and hold their shape well during cooking, but Honeycrisp, Pink Lady, Braeburn, Jonagold, Cortland, Northern Spy, and Jazz apples are all excellent alternatives.
The maple Dijon sauce will continue to thicken slightly as it cools. If it becomes thicker than you'd like, stir in a small splash of water or chicken broth until it reaches your desired consistency.

Nutrition