Pork Tenderloin with Apples and Onions -

Pork Tenderloin with Apples and Onions

This roasted pork tenderloin with apples and onions is an easy one-pan dinner that feels cozy, fancy, and totally doable on a weeknight. Sweet apples, golden onions, and a quick pan sauce bring all the fall vibes.

Course dinner, Main Course, Main Dish

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 651kcal

Author Ann Otis

Ingredients

1 pork tenderloin approximately 1 1/2 pounds
Kosher salt and ground black pepper
1 tablespoon extra virgin olive oil
1 large firm apple cored and sliced into wedges (I used honeycrisp)
1 medium yellow onion sliced into wedges
2 teaspoons chopped fresh thyme leaves
3 teaspoons Dijon mustard divided
1/2 cup low-sodium chicken stock
1/2 teaspoon lemon juice freshly squeezed
2 teaspoons light brown sugar
1 tablespoon unsalted butter

US Customary - Metric

Instructions

Place an oven rack on the upper third shelf and preheat the oven to 400 degrees F.
Pat the pork tenderloin dry using paper towels, then use a knife to remove the silver skin. Season all over with salt and pepper.
Heat the oil in a large, oven-safe skillet over medium-high heat. Add the tenderloin and sear, turning occasionally with kitchen tongs, until brown on all sides, 8-10 minutes. If the pan starts smoking too much, reduce the heat to medium. Transfer to a plate and set aside.
Turn the heat to medium and add the apples, onions, and a pinch of salt. Cook, stirring frequently, until the ingredients start to brown, 3-5 minutes. You want the apples to still be slightly firm. If the brown bits in the pan look like they might burn at any point, add 1 tablespoon of water and use a spatula to scrape them up and stir into the other ingredients. This step can be repeated as needed.
Once the ingredients have lightly caramelized, stir in 1 teaspoon of thyme and remove the pan from the heat. Brush the seared tenderloin with the remaining Dijon mustard, sprinkle with the remaining thyme leaves, and nestle it among the apples and onions in the pan.
Transfer the pan to the oven and roast until the internal temperature of the pork reaches 140-145 degrees F, 15-30 minutes (see notes). Remove from the oven and transfer the pork to a cutting board to rest for 10-15 minutes. Tent the pork with foil to keep it warm.
Return the pan to the stove and turn the heat to medium-low. Add the chicken stock, lemon juice, brown sugar, and remaining teaspoon of Dijon. Stir, scraping up any brown bits from the bottom, until the liquid has reduced to a glaze, 3-5 minutes. Turn off the heat and stir in the butter. Taste the glaze and add additional salt and pepper if needed.
Slice the pork tenderloin and serve alongside the apples and onions, drizzling the glaze on top.

Video

Notes

If you don’t have an oven-safe skillet, transfer the ingredients to a baking pan before roasting.

The cook time of pork tenderloin can vary quite a bit depending on the size and sear of the meat. It’s best to use a digital thermometer if possible.

Nutrition