This delicious pork tenderloin with apples recipe is perfect for a chilly fall day. Seared and roasted pork tenderloin is glazed with an easy maple pan sauce with sautéed apples. This 30 minute recipe is warm and cozy and will be a dinnertime favorite!
in the article
why you'll love this recipe
Do you have one of those recipes in your cooking repertoire that always receives OOOHs! and AHHHs! every time your make it? This sweet and savory pork tenderloin with apples is one of my go to dinners as soon as the temperatures turn a little chilly in the fall.
It was and still is a favorite of my kids who are now grown ups. Now that they are out on their own, I love getting a text from one of them saying they just made this autumnal recipe. It does this Mom's heart proud that they are eating well.
Maple Glazed Pork Tenderloin with Sautéed Apples is an amazing 30 minute dinner recipe. Pork and apples pair wonderfully together. The richness of the tenderloin and the sweet tartness of the apples is a winning combination. The glossy maple glaze takes only a few minutes to make. It's sweetness is balanced out with apple cider vinegar and Dijon mustard.
the ingredients
With just a handful of ingredients, this easy 30 minute recipe is a snap to make. Scroll to the recipe card for the full quantities of the ingredients.
- pork tenderloin
- kosher salt
- pepper
- ground sage
- salted butter
- apples
- maple syrup
- apple cider vinegar
- Dijon mustard
recipe instructions
Like many 30 minute dinner ideas, there are only a few steps to making this pork tenderloin with apples recipe. This is a brief overview of the recipe. Scroll to the printable recipe card for complete instructions.
- Start by seasoning the pork tenderloin with kosher salt, pepper and ground sage.
- Next sear the tenderloins in butter so they are golden brown on all sides.
- To finish cooking the pork, roast it in the oven.
- While the pork tenderloin roasts, sauté the apples and make the maple glaze. The apples take only a few minutes to cook.
- Stir in real maple syrup, apple cider vinegar and Dijon mustard.
- After a gentle boil, add a pat of butter for richness and season the glaze with kosher salt and pepper.
Hint: There is no need to peel the apples. Not only does it add texture to the dish, it also brightens the entrée with a pop of color.
recommended equipment
Having the right equipment can make cooking a breeze. I recommend the following kitchen utensils and equipment for this easy pork tenderloin recipe.
- Baking sheet
- Foil
- Cutting boards
- Chef knife
- Measuring cups
- Metal measuring spoons
- Large sauté pan
- Digital thermometer
- Silicone whisk
expert tips
- Take the pork tenderloin out of the refrigerator about 20 to 30 minutes before preparing it. The pork will cook more evenly if the chill is taken off the meat.
- Sear the pork in salted butter for the richest flavor.
- Don't overcook the pork tenderloin or it will be dry and tough. An instant read digital thermometer is your indispensable kitchen helper. The internal temperature of the pork should be 145 degrees F when you take it out of the oven.
- Let the pork rest about 5 to 10 minutes before slicing it.
FAQ
Firm, crisp and mildly sweet varieties of apples are best for pairing with rich pork tenderloin. Also apples that hold their shape when cooked are ideal in pork recipes. Some of my favorites include Honeycrisps, Gala, Braeburn, Rome Beauty, and Northern Spy.
YES! Searing the pork tenderloin (especially in butter!) not only gives it a beautiful golden brown crust, but it also adds wonderful flavor. The searing browns the meat and caramelizes the natural sugars in the pork. This adds to the rich and savory flavor of the dish.
An instant read digital thermometer is indispensable when cooking. I have one handy at all times. For the most flavorful and tender pork, cook it until it reaches an internal temperature of 145 degrees F.
more delicious pork recipes to try
just one more thing
If you make this delicious maple pork tenderloin with apples recipe, I’d love hearing from you all.
Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
recipe
Maple Glazed Pork Tenderloin with Apples
- Total Time: 30 minutes
- Yield: 4 - 6 servings 1x
Description
This is a dinner that is perfect for a chilly fall day. Seared and roasted pork tenderloin is glazed with an easy maple pan sauce with sautéed apples. This 30 minute recipe is warm and cozy and will be a dinnertime favorite!
Ingredients
- 2 (1 pound) pork tenderloins
- kosher salt
- pepper
- ground sage
- 3 tablespoons salted butter, divided
- 2 cooking apples such as Granny Smith or Gala, cored and sliced in thin wedges. The peel can be left on or removed.
- 1/3 cup pure maple syrup
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil. Set aside.
- Place the pork tenderloins on a cutting board and sprinkle all sides with kosher salt, pepper and dried sage.
- Heat a large sauté pan over medium heat. Add 1 tablespoon of salted butter. When the butter has melted and begins to foam, add the pork tenderloins. Sear and brown on all sides, about 3 to 4 minutes per side.
- Place the seared pork tenderloin on the prepared baking sheet. Roast in the oven for about 10 to 15 minutes. The cooking time will depend on the size of the tenderloins. The pork is ready when the internal temperature is 145 degrees F on a digital thermometer. Remove the pork from the oven and let rest for about 5 to 10 minutes before slicing.
- While the pork tenderloin is roasting, make the maple glaze with apples.
- Heat the same sauté pan over medium heat. Add 1 tablespoon of the salted butter. When the butter has melted and begins to foam, add the sliced apples. Sauté the apples for about 4 to 5 minutes. They should just begin to soften, but keep their shape.
- Stir in the maple syrup, apple cider vinegar, and Dijon mustard. Bring to a low boil and let reduce for 2 to 3 minutes. Whisk in the remaining tablespoon of salted butter and season to taste with kosher salt and pepper.
- Slice the pork tenderloin in 1 inch medallions. Drizzle with the maple glaze and serve with the sautéed apples.
Notes
- Take the pork tenderloin out of the refrigerator about 20 to 30 minutes before preparing it. The pork will cook more evenly if the chill is taken off the meat.
- Sear the pork in salted butter for the richest flavor.
- There is no need to peel the apples. Not only does it add texture to the dish, it also brightens the entrée with a pop of color.
- Don't overcook the pork tenderloin. An instant read digital thermometer is your indispensable kitchen helper. The internal temperature of the pork should be 145 degrees F when you take it out of the oven.
- Let the pork rest about 5 to 10 minutes before slicing it.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: entrée
- Method: cook on stove top and bake in oven
- Cuisine: American
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 532
- Sugar: 21.9 g
- Sodium: 669 mg
- Fat: 22 g
- Saturated Fat: 9.7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 26.9 g
- Fiber: 2.4 g
- Protein: 54.7 g
- Cholesterol: 189 mg
LaKita
This pork tenderloin looks so tender, juicy, and delicious. I'm certain it will turn out great and will be the perfect weeknight dinner.
Amy Casey
Don't you just love delicious and quick weeknight dinners?!
Jan T
Thx for your opinion. Came just in time as I’m working on them right now.
Amy Casey
You're so welcome! Happy cooking Jan.
Mikayla
Pork and apples make me remember childhood dinners. This was definitely an upgraded, moist dinner full of my two of my favorite flavors.
Amy Casey
Thank you Mikayla!
Amy Liu Dong
Oh my gosh! This looks really delicious, and the meat looks so tender. Mouthwatering dish!
Amy Casey
Thanks Amy!
Alex
We just made this for dinner and it was so quick, easy and delicious! Thanks for the recipe!
Amy Casey
You are welcome! Thanks for your comment 🙂
Ramona
This maple glazed pork tenderloin looks super delicious and I cant wait to make this for me and my family! Thank you for sharing this recipe!
Amy Casey
You are so welcome! I hope your family enjoys my recipe 🙂
Brianna
THis pork tenderloin is fall on a plate! THe dijon, maple and sage really make it special.
Amy Casey
Thanks Brianna!
Naïby
The sautéed apples with the sauce bring this dish to another level. And I love the fact that it's a 30-min dinner that's done in only a few steps. A+.
Amy Casey
Aren't 30 minute dinners just the best?!
Amanda
This is such a great fall dinner! The sauce was just so festive and fun, but most importantly, it was absolutely delicious.
Amy Casey
Thanks Amanda! My personal chef clients LOVE this recipe.
Natalie
I just added this to my menu. Looks delicious. Love added apples, I think I never used them with pork. Can't wait to try this. Thanks!
Amy Casey
Pork and apples is one of my favorite combination of ingredients for fall cooking. I hope you enjoy the recipe.
Samantha
This was so good! Thank you!
Amy Casey
Samantha ~ you are so welcome!
Karen
Loved the flavors. Made the pork with potatoes and carrots and broth after searing. It is one of my favorite meals now. Cannot wait to serve to my friends
Kate
This was so delicious and so easy to make. Even my picky kids loved it! I am not a very confident cook, yet this recipe was very easy to understand and make. I had almost everything in my pantry that I needed. I will make this again and again!
Amy Casey
That's awesome Kate. This was a favorite when my kids were growing up. And they still love it as grownups 🙂
Lois
Absolutely delicious! Easy to prepare and so good. We had this with potato and oven roasted Parmesan cauliflower florets. Definitely a keeper.
Amy Casey
That's awesome Lois. Thanks so much for sharing the side dishes you served it with. This has been a family favorite for years.
Jan T
I’ll be making this for the first time - for a large group. It sounds really good but I’m wondering if anyone has ever added a little garlic to the sauce. We love garlic and I’ve used it in other pork/apple recipes.
Amy Casey
I feel a little garlic couldn't hurt. 🙂
Jan T
I made a triple recipe of this for a large group of people last week, and I have never had so many rave reviews! Turned out perfectly, even with traveling to another location and reheating a bit. It helped tremendously to put the sauce with apples in a saucepan to take along. Once at my destination, I warmed the meat only slightly, but made sure the sauce was hot. I did decide to ramp up the rub just a little bit by putting dried garlic on one side only(didn’t want to overdo!) plus a little parsley. I was under a deadline at the end, and the sauce was not getting as thick as I would have liked it. I just mixed a little apple cider with some corn starch and stirred it in. It was absolutely perfect! This one is a keeper!!! After leaving leftovers with my hostess - who was thrilled-I put other leftovers in the freezer. Just pulled them out this evening for dinner at home. Still excellent!
Amy Casey
WOW! Thanks so much for sharing this Jan. I've made this recipe for years, and one of my favorite parts of it is that it reheats so well. You just need to make sure not to over cook the the pork. I'm so happy that the recipe was a success for you.
Nathaly Lacasse
can this pork tenderloin be made in slowcooker?
Amy Casey
Nathaly ~ I haven't tried this recipe in a slow cooker. Hopefully others that have made the recipe this way will chime in.
Laurie
Pork chops, apples and onions are one of my favorites. This recipe offers the best balance of flavors! And I enjoy how well the recipe is written. Thanks Amy!
Amy Casey
I'm so glad you enjoyed my recipe Laurie! Thanks for your kind comment 🙂