Maple Glazed Pork Tenderloin with Apples
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!
Servings: 4 - 6 servings
Calories: 532kcal
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
Serving: 1/5 of recipe | Calories: 532kcal | Carbohydrates: 26.9g | Protein: 54.7g | Fat: 22g | Saturated Fat: 9.7g | Cholesterol: 189mg | Sodium: 669mg | Fiber: 2.4g | Sugar: 21.9g