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Pork Tenderloin with Apples: A Flavorful and Easy One-Pan Meal
There’s something about the combination of pork and apples that instantly brings me back to Sunday meals at my mom’s house. I grew up in Normandy—the land of apples—so naturally, they made their way into just about everything we cooked. Since she had a large family to feed, my mom usually opted for a more budget-friendly cut of pork that would render a lot of fat. But for this easy pork tenderloin recipe, I’m using pork tenderloin because it’s the leanest cut while still packing plenty of flavor. Plus, it cooks quickly and stays tender when done right. If you’re looking for a simple, satisfying meal that brings a little warmth to the table, this pork roast with apples is the way to go.
Is Pork a Red or White Meat?
There’s a common misconception that pork is a white meat, thanks in part to past marketing campaigns. However, pork is actually classified as red meat due to its myoglobin content, which is higher than that of poultry. That said, pork tenderloin is one of the leanest cuts available, making it a great option for a balanced diet. In moderation, it fits well within the Mediterranean Diet, especially when paired with heart-healthy ingredients like olive oil, vegetables, and herbs.
Ingredients
Here’s what you’ll need:
- Pork tenderloin – A great source of lean protein and vitamin B12, which supports energy production and brain health.
- Extra virgin olive oil – Provides heart-healthy monounsaturated fats and antioxidants.
- Salt and pepper – Flavor enhancers.
- Yellow onion – Rich in antioxidants and compounds that support immune health and digestion.
- Apples – High in fiber and vitamin C, adding natural sweetness and a boost to your immune system.
- Dried thyme – Contains antioxidants and may have anti-inflammatory properties.
- Chicken or vegetable broth – Adds depth to the dish while keeping it moist.
- Apple cider vinegar – Aids digestion and balances the flavors with a touch of acidity.
- Dijon mustard – Provides a subtle tang while contributing antioxidants and a bit of spice.
How to Make Pork Tenderloin with Apples
This recipe comes together in just a few easy steps:
- Season and sear the pork in a hot skillet to lock in its juices, then set it aside.
- Sauté onions and apples in the same skillet until softened.
- Add broth, vinegar, and Dijon mustard to create a flavorful sauce.
- Return the pork to the skillet and transfer it to the oven to roast until tender.
- Rest the pork before slicing and serving.
For full recipe, read below.
Tips and Substitutions
- Ingredient Substitutions: Swap thyme for rosemary or sage for a slightly different herbal note.
- Cooking Tip: Use an instant-read thermometer to avoid overcooking—145°F is the sweet spot for juicy pork.
- Make-Ahead Tip: You can sear the pork and prep the apples and onions ahead of time. Just finish cooking in the oven when ready to eat.
FAQ
- Is pork a red or white meat, and does it fit the Mediterranean Diet?
Pork is classified as red meat, but pork tenderloin is one of the leanest cuts, making it a reasonable choice in moderation for a Mediterranean-style diet. - What is pork tenderloin?
Pork tenderloin (also called pork fillet) is a small, boneless, and extra-lean cut from the loin. It’s different from pork loin, which is larger and requires longer cooking times. - Can I use another cut of pork?
Yes! If you prefer something more budget-friendly, you could use pork loin instead. Just adjust the cooking time accordingly, as it’s a thicker cut. - What kind of apples should I use?
Go for apples that hold their shape when cooked, like Honeycrisp, Granny Smith, or Pink Lady. Softer apples will break down too much. - What if I don’t have a cast iron skillet?
A cast iron skillet is ideal because it provides excellent heat retention for searing and can go straight into the oven. However, if you don’t have one, you can use a stainless steel or oven-safe nonstick skillet.
What to Serve with Pork Tenderloin and Apples
This dish is already packed with flavor, but it pairs beautifully with a side of braised red cabbage. A simple green salad or roasted Brussels sprouts would also complement the sweet and savory elements of the dish.
Storage and Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Slice the cooked pork and freeze it in a sealed container for up to 2 months.
- Reheating: Warm it in a skillet over low heat with a splash of broth to keep it juicy.
This pork tenderloin in cast iron skillet is the kind of meal that feels comforting but still comes together effortlessly. Whether it’s a Sunday dinner or a weeknight meal, this recipe is bound to become a favorite!
Try These Other Recipes
Chick-fil-A Kale Salad Copycat with Apples
Pork Tenderloin with Apples and Onions
Ingredients
- 1.5 lb Pork tenderloin
- 2 tbsp extra virgin olive oil divided
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 1 large yellow onion thinly sliced
- 3 medium apples
- 1 tsp dried thyme
- 3/4 cup low sodium chicken broth or vegetable broth
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
Instructions
- Preheat the oven to 400°F.
- Season the pork tenderloin with salt and pepper.
- Heat a cast iron skillet over medium-high for a few minutes.
- Add 1 tablespoon of olive oil and sear the pork on all sides (about 2–3 minutes per side). Transfer to a plate.
- Reduce the heat to medium and add another tablespoon of olive oil.
- Sauté the onions for 5–7 minutes, until they start to brown.
- Stir in the apple wedges and cook for 10 minutes until softened.
- Add the dried thyme and let it bloom for about a minute.
- Deglaze the pan with broth and apple cider vinegar, scraping up any browned bits.
- Stir in the Dijon mustard and mix well. Bring the sauce to a simmer.
- Return the pork to the skillet, then transfer to the oven.
- Roast for 15–20 minutes, until the pork reaches an internal temperature of 145°F.
- Let the pork rest for 5–10 minutes before slicing.
Notes
- Ingredient Substitutions: Swap thyme for rosemary or sage for a slightly different herbal note.
- Cooking Tip: Use an instant-read thermometer to avoid overcooking—145°F is the sweet spot for juicy pork.
- Make-Ahead Tip: You can sear the pork and prep the apples and onions ahead of time. Just finish cooking in the oven when ready to eat.
- Serving Suggestion: This dish pairs beautifully with braised red cabbage or a simple green salad.
One of our family favorite comfort meals…! Easy and delicious.
Pork tenderloin and baked apples. I am sold. Add onions? Irresistible! A delicious meal that I think of as “Sunday meal “ material!