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Pork Tenderloin with Apples and Onions

Rated as 4.78 out of 5 Stars
412

"This is an easy, tasty main dish for the family on a weeknight. While the pork is in the oven, it's simple to steam a veggie side and prepare a quick salad."
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Ingredients

1 h servings 313
Original recipe yields 6 servings

Directions

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  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
  3. Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
  4. Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
  5. Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
  6. Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
  7. Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
  8. Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
  9. Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

Footnotes

  • Cook's Notes:
  • This type of apple will cook down, but it becomes a kind of sauce for the pork. If you prefer the apples to keep their shape, use Golden Delicious apples, or another firm cooking apple of your choice.
  • You can alternatively reduce chicken stock in a microwave-safe container in a microwave.

Nutrition Facts


Per Serving: 313 calories; 12.9 12.8 36 104 563 Full nutrition

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Reviews

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I made this tonight and it was amazing. I used dried thyme instead of fresh, honeycrisp apples that I had on hand Instead of granny smith apples, and I added a splash or two of balsamic vinegar...

We absolutely loved it. Exceeded my expectations. Such a tasty recipe.

I made a half recipe with only a one pound tenderloin. I used one Granny Smith apple and half a red onion. Since I don't like thyme much, I sprinkled on very little, but it was still too much. ...

Excellent flavor! pork was tender. Apple, onion + stuff was wonderful; sweet but not overly. Served with white rice. My dinners are never quite as photogenic. Followed the original recipe; o...

The only changes I made were to use the apples I had on hand - gala, unpeeled and adding 2 dollops of balsamic vinegar as suggested by another reviewer. I think that really added to the depth of...

This was very yummy! I plan to make it again, but with more Dijon, as I thought that flavor was lost in the shuffle, so to speak . It would work as a weeknight dinner but paired with a nice sal...

I made it just like the recipe but used spicy brown mustard and it was DELICIOUS!

10.6.19 My pork tender was on the small side, and I should have checked the temperature at 12 minutes and not waited until 15. Although not beautifully pink in the center, it was just a bit ov...