Baked Pork Tenderloin with Apples
- PREP 15min
- COOK 35min
- TOTAL 50min
We love this roasted pork tenderloin recipe. The key to this dish is searing the tenderloins first, then brushing them with a mustard and thyme rub before roasting them on a bed of apples and onions.
One quick note: pork tenderloin and pork loin are two different cuts of meat. Tenderloins are much thinner and more delicate, which means they cook faster. Be sure to use tenderloin for this recipe to get the right timing and texture.
You Will Need
2 pork tenderloins, about 1 ½ pounds each
2 tablespoons avocado oil, plus more as needed
1 ½ teaspoons fine sea salt, plus more as needed
1 tablespoon Dijon mustard or whole ground mustard
1 tablespoon chopped fresh thyme leaves
¼ teaspoon ground black pepper
2 apples, cored and sliced
2 onions, sliced into wedges
1 cup chicken stock, see our homemade chicken stock
1 tablespoon butter
Directions
1Preheat the oven: Heat your oven to 425°F (220°C). Set aside a wide oven-safe skillet, such as a cast-iron pan. If you don’t have one, use a regular skillet for searing and transfer everything to a baking dish for roasting.
2Prepare the pork: Trim each tenderloin of any silver skin (it can be tough once cooked). Use a small, sharp knife to slide under the silver skin, then angle the blade outward to remove it. Pat the pork dry with paper towels, then rub it with 1 tablespoon of oil and 1 ½ teaspoons of salt.
3Sear the pork: Heat another tablespoon of oil in the skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins. Cook, turning occasionally, until evenly browned on all sides, about 12 minutes. Transfer the pork to a large plate or cutting board. (It will not be fully cooked yet.)
4Cook the apples and onions: Keep the same pan over medium heat. If the pan looks dry, add 2 to 3 teaspoons of additional oil. Add the apples and onions and cook, tossing occasionally, until lightly browned around the edges, about 5 minutes. Stir in 1 teaspoon of thyme.
5Add the mustard rub: Use a pastry brush (or your fingers) to rub the seared pork all over with Dijon mustard, 2 teaspoons of thyme, and black pepper.
6Roast: Place the pork on top of the apples and onions, then slide the skillet into the oven. (If using a baking dish, transfer everything before roasting.) Roast for 10 to 15 minutes, or until an instant-read thermometer inserted into the thickest part registers 145°F to 150°F. Transfer the pork to a plate, cover loosely with foil, and let it rest for 10 minutes.
7Make the pan sauce: While the pork rests, return the pan with the apples and onions to medium heat. Add chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until the liquid has reduced by half. Stir in the butter until it is melted and glossy.
8To serve: Slice the pork into 1-inch slices and serve over the apples and onions. Spoon the pan sauce over the top before serving.
Adam and Joanne's Tips
- Update: Some reviewers felt the apples became too soft in this recipe. We don’t mind since they become a lovely sauce, but if you are concerned, use firmer apples like Honeycrisp and Fuji. You can also cook the apples and onions separately from the pork. This way, you can roast the pork until done while at the same time cooking the apples and onions until you’re happy with their texture—possibly a few minutes less than stated above.
- The nutrition facts provided below are estimates.