Roasted Pork Tenderloin With Apples and Onions
By Beth Kaminski ·
This roasted pork tenderloin pairs juicy slices of pork with soft apples, browned onions, and a light maple-Dijon sauce. The vegetables get a head start in the oven while you sear the pork. Serve everything with mashed potatoes or rice to catch the pan juices.
A Dependable Fall Dinner
Pork tenderloin cooks quickly, so giving the apples and onions a head start helps everything finish together. A brief sear adds color to the pork without requiring a long cooking time. The maple syrup, Dijon mustard, and cider vinegar make a light sauce that balances the sweetness of the roasted fruit.
A meat thermometer is the most useful tool for this recipe. Tenderloins vary in thickness, and the internal temperature is a better guide than the clock. Check the thickest part from the side so the probe reaches the center. Pork is ready at 145°F and needs at least a 3-minute rest before slicing; this recipe allows 5 minutes.
Ingredient Choices and Substitutions
- Apples: Honeycrisp, Pink Lady, and Granny Smith hold their shape well. Leave the peel on for color and structure. Very soft varieties can collapse during roasting.
- Onions: Yellow onions become soft and golden. Red onions also work and add deeper color.
- Mustard: Smooth Dijon blends into the sauce, while whole-grain Dijon adds visible mustard seeds.
- Thyme: Replace the dried thyme with 1 tablespoon of fresh thyme leaves if you have them.
- Pork: Choose an unseasoned tenderloin, not pork loin. A loin roast is much thicker and needs a different cooking schedule. If your pork is labeled enhanced or pre-brined, reduce the added salt.
Make-Ahead and Leftovers
Trim and season the pork up to 24 hours ahead, then refrigerate it covered. You can also mix the sauce and cut the onion ahead. Cut the apples shortly before cooking to limit browning.
Refrigerate leftovers in a shallow, covered container within 2 hours and use within 3–4 days. Reheat sliced pork with the apples, onions, and a splash of broth in a covered baking dish at 300°F until it reaches 165°F. Keeping the dish covered helps prevent the lean pork from drying out. Leftover slices also work well in sandwiches with mustard and a little of the roasted onion.
Frequently Asked Questions
Can the pork still be pink?
Yes. Pork cooked to 145°F and rested for at least 3 minutes may have a pale pink center. Use temperature rather than color to judge doneness.
Do I need to peel the apples?
No. The skins help the wedges stay intact. If you prefer peeled apples, handle them gently when stirring.
What if the apples need more time?
Transfer the cooked pork to a cutting board and return the baking dish to the oven while the meat rests. Roast until a fork slides into the apples and onions easily.
What should I serve alongside it?
Mashed potatoes, buttered noodles, or rice soak up the juices. Green beans or a crisp green salad round out the meal without adding much preparation.
Recipe
Roasted Pork Tenderloin With Apples and Onions
By Beth Kaminski · American
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1¼ lb pork tenderloin, silver skin removed and thin tail tucked underneath
- 2 medium firm apples, such as Honeycrisp or Granny Smith, cored and cut into 3/4-inch wedges
- 1 large yellow onion, cut into 1/2-inch wedges through the root end
- 2 tbsp olive oil, divided
- 1 tsp kosher salt, divided
- ½ tsp ground black pepper, divided
- 1 tsp dried thyme, divided
- ½ tsp garlic powder
- ¼ cup low-sodium chicken broth
- 1 tbsp pure maple syrup
- 2 tsp Dijon mustard
- 1 tbsp apple cider vinegar
Method
- 1
Heat the oven to 425°F with a rack in the center.
- 2
Toss the apples and onion in a 9-by-13-inch metal baking pan with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon thyme; spread into an even layer.
- 3
Roast the apples and onion for 15 minutes, until the edges begin to color.
- 4
Pat the pork dry with paper towels and season all over with the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon thyme, plus the garlic powder.
- 5
Whisk the broth, maple syrup, Dijon mustard, and cider vinegar together in a small bowl.
- 6
Heat the remaining 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until shimmering, then sear the pork for 4–6 minutes total, turning to brown it on all sides.
- 7
Remove the baking pan from the oven and stir the broth mixture into the apples and onions, then place the seared pork down the center of the pan.
- 8
Roast for 15–22 minutes, checking the pork after 15 minutes, until an instant-read thermometer inserted into the thickest part registers 145°F.
- 9
Transfer the pork to a cutting board and rest for 5 minutes; if the apples or onions are not fork-tender, return the pan to the oven during this time.
- 10
Slice the pork crosswise into 1/2-inch-thick pieces and serve with the apples, onions, and pan juices.
Slice the pork just before serving and spoon the warm apples, onions, and pan juices over each portion. Add a familiar starch and a green vegetable for a complete dinner.
