Pork Tenderloin With Apples

This easy pork tenderloin recipe comes together in 35 minutes. Brown tenderloins in a skillet, then make a quick pan sauce with apples, wine, and stock. Great for company or weeknight dinners!

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated April 07, 2022
Elise Bauer
Pork Tenderloin with Apples recipe
Elise Bauer

Pork tenderloin is one of my favorite things to cook, especially for a midweek meal. It's no fuss, partners well with fruit (especially apples), onions, or mustard, loves spice rubs, and even the fanciest preparations cook up quickly.

All You Need to Know About Cooking Pork Tenderloin

In fact, the only thing you really have to worry about with pork tenderloin is overcooking it. Because it's so lean, it can go from tender to dry if you aren't paying attention.

Pork Tenderloin with side of Apples
Elise Bauer

A Pork Tenderloin Recipe Made Even Better

This recipe was one of the first recipes I posted on the site so many years ago. We've since changed it up a bit, including making a pan gravy from the juices and stock to pour over the sliced tenderloin and apples. Enjoy!

Tips for Buying Pork Tenderloin

A pork tenderloin is usually about 1 pound and is a lean cut of meat. Follow these tips when purchasing the pork tenderloins for this recipe.

  • Don't confuse it with pork loin, which is larger and runs about 2 or 3 pounds per loin.
  • Look for a little marbling on the tenderloin so you'll get the flavor from the fat.
  • The meat should be pinkish red.

What to Serve With Pork Tenderloin

More Delicious Pork Tenderloin Recipes to Try!

From the Editors Of Simply Recipes

Pork Tenderloin With Apples

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4 to 6 servings

Use a good cooking apple such as a Jonagold, Fuji, or Pink Lady (not Red Delicious). You can easily cut this recipe in half for a quick meal for two people.

Ingredients

  • 2 pork tenderloins

  • 2 cloves garlic, peeled and cut into slivers

  • Kosher salt and freshly ground black pepper

  • 2 teaspoons ground cumin

  • 2 tablespoons extra virgin olive oil

  • 1 cup (235ml) chicken or beef broth

  • 1 cup (235ml) dry white wine (can sub with apple brandy or apple cider)

  • 2 medium apples, peeled, cored, and sliced

Method

  1. Preheat the oven:

    Preheat oven to 400°F (205°C).

  2. Prepare the tenderloins and insert the garlic:

    With the tip of a sharp knife, make deep little slits all over the tenderloins and insert the garlic slivers.

    Season with salt, pepper, and cumin.

  3. Sear the tenderloins:

    Heat the oil in a skillet on medium high heat and sear the tenderloins well on all sides (about 10 minutes).

    how to sear pork tenderloin on stove top
    Elise Bauer
    seared pork tenderloins on all sides
    Elise Bauer
  4. Add the tenderloins to a roasting pan and pour in broth and wine:

    Remove the tenderloins from the skillet (do not discard the juices in the skillet) and place the tenderloins in a roasting pan.

    Add the broth and white wine to the roasting pan.

    Cook in the oven at 400°F (205°C) for 10 to 15 minutes or longer, until their internal temperature reaches 140°F.

  5. Cook the apples:

    After you've placed the tenderloins in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin.

    Saute until soft. Remove the apples from the pan, set them aside, saving the juices once again in the pan.

    how to sauté apple slices in juices from pork tenderloins
    Elise Bauer
  6. Rest the tenderloins:

    After the tenderloins have reached 140°F internal temperature, remove them from the oven. Transfer the tenderloins from the pan to a cutting board, cover with aluminum foil and let rest for 10 to 15 minutes. The internal temperature of the tenderloins will continue to rise while they rest.

  7. Make the gravy:

    While the pork is resting, pour the roasting pan juices into the skillet and boil everything on high heat for 5 minutes, or until you get a gravy the consistency of melted ice cream.

    make pan gravy with pan juices for pork tenderloin with apples
    Elise Bauer
  8. Slice and serve:

    Slice the tenderloins into 1/4-inch-thick slices, add the sliced apples to the meat in the serving dish, drizzle some gravy over and serve immediately.

Nutrition Facts (per serving)
333 Calories
11g Fat
10g Carbs
40g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 333
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 14%
Cholesterol 111mg 37%
Sodium 441mg 19%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 6%
Total Sugars 7g
Protein 40g
Vitamin C 3mg 16%
Calcium 27mg 2%
Iron 2mg 14%
Potassium 752mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.