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!
A Quick Look at This Recipe
- Recipe Name: Pork Tenderloin with Apples and Maple Glaze
- Ready In: 30 mins total time (5 mins prep, 25 mins cook time)
- Serves: 5
- Calories: 532 per serving
- Main Ingredients: Pork tenderloin, apples, maple syrup, apple cider vinegar, Dijon mustard
- Difficulty: Easy
Recipe review
Jump to:
- A Quick Look at This Recipe
- Recipe review
- A Family Favorite for Over 25 Years
- Why Pork and Apples Go So Well Together
- Ingredients
- How to Make Pork Tenderloin with Apples
- Amy's Tips
- Variations
- What to Serve with Pork Tenderloin with Apples
- Make Ahead, Storage and Reheating
- Frequently Asked Questions
- More Pork Recipes to Try
- Did You Make My Pork Tenderloin with Apples?
- Recipe
A Family Favorite for Over 25 Years
Do you have one of those recipes in your cooking repertoire that always receives OOOHs! and AHHHs! every time you 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. This recipe has been a favorite in our house and with my personal chef clients for over 25 years.
Why Pork and Apples Go So Well Together
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. They also love my Pork Tenderloin Stew recipe and make it often.
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. Its 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
This 30 minute dinner comes together with only a few steps. The apples and maple glaze cook with the pork tenderloin roasts. Here's an overview of what to look for along the way. Scroll to the printable recipe card for complete instructions.
- Season the pork. Preheat the oven to 425 degrees F. Pat the pork dry, trim off any silver skin. Season the pork tenderloin with kosher salt, pepper and ground sage.
- Sear in butter. Melt the butter in a large sauté pan over medium heat. When it begins to foam, add the pork and sear until golden brown on all sides.
- Roast. Transfer the pork to the foil-lined baking sheet and roast for 10 to 15 minutes, until it has an internal temperature of 145 degrees F. Let it rest 5 to 10 minutes before slicing.
- Sauté the apples. While the pork tenderloin roasts, melt more butter in the same pan. All those browned bits from the pork add so much flavor! Add the sliced apples and sauté for 4 to 5 minutes, until they begin to soften but still hold their shape.
- Make the maple glaze. Stir in maple syrup, apple cider vinegar and Dijon mustard. Bring to a low boil and simmer for 2 to 3 minutes, until the glaze is glossy and slightly thickened.
- Slice and serve. Slice the pork into one-inch medallions, spoon the maple glaze over the top, and pile the sauteed apples along the side.
Amy's Tips
- Take the chill off. Remove the pork tenderloin from the refrigerator about 20 to 30 minutes before preparing it. It cooks more evenly when it isn't cold.
- Trim the silver skin. That thin, shiny membrane on the tenderloin won't break down as it cooks and makes the meat chewy. Slide a sharp knife under it and trim it away.
- Pat it dry. Blot the pork with a paper towel before seasoning. The dry surface helps you get that beautiful golden color.
- Sear in salted butter for the richest flavor.
- Don't overcook it. Overdone pork tenderloin or it will be dry and tough. An instant read digital thermometer is your indispensable kitchen helper. Take the pork out of the oven at 145 degrees F and let it rest 5 to 10 minutes before slicing.
- Leave the peel on. There's no need to peel the apples. The skin adds texture and adds a pretty pop of color.
- Give the apples room. If the pan is crowded when cooking the apples, they'll steam instead of caramelize. Use a large sauté pan or cook them in two batches.
- Glaze too thin? Let it bubble another minute or two. Or use a this tip from my reader Jan. Stir a teaspoon of cornstarch into a splash of apple cider. Then whisk it into the simmering glaze. It thickens right up.
Variations
This recipe is a delicious starting point, and my readers have come up with some tasty twists.
- Pork tenderloin with apples and onions. Thinly slice 1 small onion or 2 shallots. Sauté them in the butter for 3 to 4 minutes before adding the apples, then continue with the recipe. The onions add a savory sweetness that's perfect with the apples and maple glaze.
- Add garlic. Sprinkle a little garlic powder with the seasoning rub. Or add a minced garlic clove to the apples during the last minute of sauteing.
- Swap the herbs. Try fresh or dried thyme or rosemary in place of the ground sage.
Can I Use Pork Loin Instead of Tenderloin?
Yes, but the timing changes. Pork tenderloin and pork loin are two different cuts. The tenderloin is long, slim and very tender so it cooks quickly. A pork loin is wider and thicker, and it usually comes as a larger roast.
For a pork loin, sear it the same way. Then roast it in a 350 degree F oven for about 20 minutes per pound or until the internal temperature is 145 degrees F. Make the apples and maple glaze while it rests.
What to Serve with Pork Tenderloin with Apples
This is one of those fall dinners that pairs well with roasted vegetables. Readers have told me that they serve it with potatoes, roasted cauliflower, and Brussels sprouts. All great choices! Here are a few of my favorites.
Make Ahead, Storage and Reheating
One of the things I love about this recipe (and so many of my recipes) is how well it reheats. It makes a great choice for meal prep (it was a frequent request of my personal chef clients), entertaining or taking to a friend.
- To make ahead: Cook the pork just until it reaches 145°F, let it cool, and refrigerate it whole. Store the apples and glaze in a separate container.
- To store: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
- To freeze: Freeze the sliced pork and the apples with glaze for up to 3 months. Thaw overnight in the refrigerator.
- To reheat: Warm the apples and glaze in a saucepan until hot. Warm the pork gently, covered, in a low oven or a skillet with a splash of broth or cider, just until heated through. The pork is already cooked, so you're only warming it. Too much heat dries it out. In the microwave, reheat the pork, apples and glaze at 60 percent power for 1 to 2 minutes. Continue microwaving at 30 second intervals until heated.
My reader Jan made a triple batch for a large group and took it on the road. She carried the sauce and apples in a saucepan, warmed the pork just slightly at her destination, and made sure the sauce was hot. She said she'd never had so many rave reviews!
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 Granny Smith and Honeycrisps. Gala, Braeburn, Rome Beauty, and Northern Spy are also tasty options. Skip soft apples like McIntosh which will turn to applesauce when sauteed.
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.
After searing, roast the pork at 425 degrees F for 10 to 15 minutes, until it reaches 145 degrees F internally. The exact time depends on the size of the tenderloins, so check with an instant read thermometer.
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.
Yes. Pork is safe to eat when it reaches 145 degrees F and it rests. At that temperature, the center may still be a little pink. A blush of pink means juicy, tender pork, not undercooked pork.
I haven't tested this recipe in a slow cooker. Pork tenderloin is a lean cut. I find it stays juiciest with a quick sear and a short roast in the oven. Plus the recipe is ready in about 30 minutes!
Did You Make My Pork Tenderloin with Apples?
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
Equipment
- large sauté pan
Ingredients
- 2 1 pound pork tenderloins
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon ground sage
- 3 tablespoons salted butter divided
- 2 cooking apples such as Granny Smith or Honeycrisp 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 pat dry with a paper towel. Trim off any silver skin. Sprinkle all sides with kosher salt, pepper and ground 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 2 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.
- 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
- Roasted Brussels Sprouts with Honey Mustard
- Do Ahead Twice Baked Potatoes
- Roasted Squash with Cinnamon
- 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.
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 🙂