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 pork recipe is warm and cozy and will be a dinnertime favorite!
Recipe review
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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.
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
How to make pork tenderloin with apples
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.
Amy's 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.
Frequently asked questions
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.
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Maple Glazed Pork Tenderloin with Apples
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.
- ⅓ cup pure maple syrup
- ¼ 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.
Nutrition
Daryl says
This tenderloin turned out very tender and tasted outstanding. The maple glaze with apples (I used Pink Lady) complemented the pork perfectly. I did a full video review on my YouTube channel, The Real Deal Recipe Reviews, where I always try to make recipes as written and give honest reviews and opinions. I highly recommend this recipe, you'll love it!
Amy Casey says
Thanks Daryl! I'm so glad you love my recipe. I've made this one for years for my family and personal chef clients for years.
Beth says
Will definitely do this recipe over and over again! I used cortland apples as that was what I had on hand. They are perfect for holding their shape for baking/cooking. I did forget to add the 1 Tbs. of butter to the sauce but it was an amazing flavor regardless! My husband kept saying “wow”! Thank you!
Amy Casey says
Yea! This has been a favorite recipe in our house (and with my personal chef clients) for over 25 years. I'm so glad you and your husband enjoyed my recipe.
Paula says
This was so delicious and easy. Not a long list of ingredients! Because I love cooked apples, I made extra . Will definately make this again and again . Thank you for your great tips . I never thought to take pork tenderloin out of the refrgerator for 30 minutes even though I bring large roasts to room temp before baking .
Amy Casey says
One of my favorite fall recipes. And pork tenderloin is so quick cooking. It's perfect for dinner any night of the week.
Laurie says
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 says
I'm so glad you enjoyed my recipe Laurie! Thanks for your kind comment 🙂
Debra says
simple recipe, a new fall comfort food for this household. Apples and maple syrup from our own farm and served it with just picked brushless sprouts sautéed in butter, salt and pepper and sprinkled with shaved parmesan. it was delicious. Thank you for making me look good in the kitchen.
Amy Casey says
That's fabulous that you have your own apples and maple syrup. I'm so glad you could use them in my recipe. This has been a favorite of my clients and family for over 30 years.
Nathaly Lacasse says
can this pork tenderloin be made in slowcooker?
Amy Casey says
Nathaly ~ I haven't tried this recipe in a slow cooker. Hopefully others that have made the recipe this way will chime in.
Jan T says
Thx for your opinion. Came just in time as I’m working on them right now.
Amy Casey says
You're so welcome! Happy cooking Jan.
Jan T says
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 says
I feel a little garlic couldn't hurt. 🙂
Jan T says
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 says
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.
Lois says
Absolutely delicious! Easy to prepare and so good. We had this with potato and oven roasted Parmesan cauliflower florets. Definitely a keeper.
Amy Casey says
That's awesome Lois. Thanks so much for sharing the side dishes you served it with. This has been a family favorite for years.
Kate says
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 says
That's awesome Kate. This was a favorite when my kids were growing up. And they still love it as grownups 🙂
Karen says
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
Samantha says
This was so good! Thank you!
Amy Casey says
Samantha ~ you are so welcome!
Amanda says
This is such a great fall dinner! The sauce was just so festive and fun, but most importantly, it was absolutely delicious.
Amy Casey says
Thanks Amanda! My personal chef clients LOVE this recipe.
Naïby says
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 says
Aren't 30 minute dinners just the best?!
Brianna says
THis pork tenderloin is fall on a plate! THe dijon, maple and sage really make it special.
Amy Casey says
Thanks Brianna!
Alex says
We just made this for dinner and it was so quick, easy and delicious! Thanks for the recipe!
Amy Casey says
You are welcome! Thanks for your comment 🙂