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.


Recipe Summary

15 mins
45 mins
1 hr
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.

  • 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.

  • Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

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

313 calories; protein 36g 72% DV; carbohydrates 12.8g 4% DV; fat 12.9g 20% DV; cholesterol 103.5mg 35% DV; sodium 562.7mg 23% DV. Full Nutrition

Reviews (11)

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Most helpful positive review

Rating: 5 stars
We absolutely loved it. Exceeded my expectations. Such a tasty recipe. Read More
18 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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 to the apples and onions just before adding the butter. I also left the skins on the apples instead of peeling them. My husband demanded that it be added to our regular rotation. Read More
Rating: 5 stars
I made it just like the recipe but used spicy brown mustard and it was DELICIOUS! Read More
Rating: 5 stars
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 the sauce. We loved it. Read More
Rating: 5 stars
I didn't have fresh thyme and used stone ground mustard. Read More
Rating: 5 stars
I love this recipe. I have made it several times !! Read More
Rating: 5 stars
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 salad and a veggie and you've got a nice hearty fall Sunday dinner. Read More
Rating: 5 stars
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; only modification was making a half batch. Will definitely make again! Read More
Rating: 4 stars
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. Next time I won't use it but everything else was good. Read More
Rating: 5 stars
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 overcooked, but still plenty juicy and tender. The apples turned out a bit mushy and in the future I will take the recipe submitter’s suggestion to use Golden Delicious, but the flavor was spot on. The skillet was pretty dry when it came out of the oven and even after adding the chicken broth, so I stirred in a splash of apple cider to the apple-onion mixture and warmed up before I added the butter at the end. Clearly written, detailed recipe instructions and a tasty Sunday dinner. Read More