Pork Tenderloin With Apples And Onions

By Angela Sellari Jump to Recipe

Elegant and easy, our Pork Tenderloin With Apples And Onions is perfect for weekday family meals but also a great centerpiece for a convivial meal with friends.

If you’re looking for an easy weekday recipe that is also elegant enough to serve to dinner guests, our pork tenderloin with apples and onions may be just the thing. Pork tenderloin is lean and affordable, but it does require a little attention in order to not render it dry. The trick is to sear it in a hot pan first on all sides before putting it into the oven. This helps the meat retain its juices and also adds wonderful color and flavor. You’ll also need to let it rest after cooking, which allows for the juices to be redistributed. Perfectly roasted pork tenderloin is juicy, moist, and full of flavor. That’s exactly what you’ll get with this easy pork tenderloin recipe.

The addition of apples and onions lends the dish subtle sweetness. Once you let them cook down with some chicken stock and zingy apple cider, you’ll be left with a deliciously fragrant and chunky gravy. Fresh thyme enhances the dish’s sweetness while adding irresistible herbal aromas. Meanwhile, the Dijon mustard adds a tangy kick that helps balance everything out.

Of course, you could plate individual servings in the kitchen, but you can also spoon the apples and onions onto a beautiful platter, top with the sliced pork tenderloin, and bring the dish like this to the table in all its fragrant and tempting glory, perhaps garnished with a sprig or two of fresh thyme.

Tips and tweaks

As mentioned, searing the meat before it goes into the oven will yield the best results. To that, we should also add that drying off the meat with paper towels before searing will ensure good browning. If the meat is too wet, chances are it will steam instead.

When it comes to the choice of apples, we recommend varieties that are a bit on the tart side, such as Granny Smith or Braeburn. Speaking about the choice of fruit, for something a little different, try making this dish with pears and pear cider instead. Good choices include Bosc, Anjou, or Concorde pears.

When it comes to adding flavor, you can try rosemary instead of thyme and grainy mustard, which is less sharp than Dijon.

How do I store leftovers?

Cooled leftovers can be stored in an airtight container in the fridge, where they will keep well for up to 3 days. The dish can also be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently in a pan, adding a little more stock to loosen the gravy, if necessary.

Serving suggestions

Pair this dish with a side of Wilted Spinach or Garlic Green Beans. It goes very well with our Perfect Mashed Sweet Potatoes or Potato Wedges.

If you’re in the mood for dessert, finish your meal with our dainty Lemon Tartlets. They’re decadent enough to satisfy the need for something sweet and special but still light enough after a hearty meal.

Pork Tenderloin With Apples And Onions

Angela Sellari

Roast a juicy Pork Tenderloin With Apples And Onions recipe. Sweet apples & savory caramelized onions make an elegant, flavorful centerpiece.

4 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Cooling Time + Resting Time 13 minutes mins

Total Time 58 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 304 kcal

Ingredients

  

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• 1 large pork tenderloin (approximately 1 1/2 pounds)
• 1 1/2 teaspoons salt plus more to season onions and apples, as needed
• 1/4 teaspoon ground black pepper plus more to season onions and apples, as needed
• 3 tablespoons vegetable oil divided
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme divided
• 2 onions halved and sliced
• 3 apples cored and sliced
• 3/4 cup apple cider or apple juice
• 3/4 cup chicken stock
• 1 tablespoon butter

Instructions

 

• Preheat the oven to 450℉. Season pork on all sides with salt and pepper.
• Heat 2 tablespoons of the oil in a large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate to cool slightly, about 3 minutes. Once cooled, spread Dijon mustard over the top and sides of pork. Sprinkle with half of the thyme.
• Add remaining 1 tablespoon oil to the skillet. Add onion slices and apples. Sauté over medium heat until golden, about 5 minutes. Spread evenly over the skillet and sprinkle with salt and pepper. Place the seared pork atop the onions and apples.
• Transfer the skillet to oven and roast until onions and apples are soft and brown and a meat thermometer inserted into center of the pork registers 150°F, about 15 minutes.
• Transfer pork to a platter and tent with foil. Let it rest for 10 minutes.
• While the pork rests, pour apple cider and chicken stock over the onions and apples in the skillet, scraping any brown bits from the bottom of the pan. Sprinkle with additional thyme. Bring to a simmer and cook until reduced by half, about 5 minutes. Add butter and stir until melted.
• Cut pork on a diagonal into 1/2-inch-thick slices. Spoon onions and apples onto plates. Top with pork and serve.

Nutrition

Calories: 304kcalCarbohydrates: 21gProtein: 25gFat: 14gSaturated Fat: 3gSodium: 729mgFiber: 3g

Keyword Pork Tenderloin with Apples and Onions

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