Jazz up your pork tenderloin with this spicy-sweet combo of apples, cider, sweet potatoes, and as much or as little heat as your palate requires! This easy oven dish only needs one other pot to reduce the sauce on top of the stove. It is large enough for a crowd or for leftovers later in the week. Add a green veggie or a salad, and some crusty dinner bread, and you are good to go!

Bibi

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Recipe Summary

prep:
30 mins
cook:
55 mins
total:
1 hr 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.

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  • Mix together 1 tablespoon ginger, brown sugar, 1 teaspoon chili powder, salt, and pepper in a bowl to create a rub. Rub combined seasonings on all sides of the pork tenderloins, using the entire amount.

  • Place apples and sweet potatoes in the bottom of the prepared pan; dot with butter.

  • Mix together apple cider, lime juice, garlic, 1/2 teaspoon ginger, 1/8 teaspoon chili powder, garam masala, salt, and pepper in a bowl. Pour over apples and sweet potatoes and place tenderloins on top.

  • Bake in the preheated oven for 20 minutes. Ladle cooking liquid over apples and sweet potatoes, turn tenderloins over, and continue baking until pork is slightly pink at the center, about 20 minutes longer. A meat thermometer placed in the center of the thickest tenderloin should read 145 degrees F (63 degrees C).

  • Remove apples and sweet potatoes to a serving platter using a slotted spoon. Place tenderloins on top and cover with aluminum foil.

  • Pour cooking liquid from the baking dish into a 1-quart saucepan. Heat over medium-high heat until liquid comes to a boil. Boil, stirring occasionally, until the mixture is reduced by one half, 10 to 15 minutes.

  • Drizzle sauce over pork, apples, and sweet potatoes. Slice tenderloins and serve.

Cook's Note:

If you like, you may wrap each tenderloin in plastic wrap after seasoning it with the rub and refrigerate, up to 24 hours.

Nutrition Facts

212 calories; protein 18.5g; carbohydrates 20.3g; fat 6.4g; cholesterol 59.3mg; sodium 117.3mg. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 5 stars
01/03/2020
My husband and I loved this entree and would highly recommend it! I substituted Bone-In Pork Shoulder Spare Rib meat and Yukon Gold Potatoes (what I had on hand) and found it to be delicious! The funny thing is...I'm not even a big pork fan by nature. L&M from MN Read More
(1)

Most helpful critical review

Rating: 3 stars
12/19/2019
I liked the seasonings very much but while the sweet potatoes cooked to perfection the apples were mushy. I would recommend making sure you use a firm apple like Granny Smith or Pippin. Read More
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/16/2019
Very satisfying and easy to make. Read More
(1)
Rating: 5 stars
01/03/2020
My husband and I loved this entree and would highly recommend it! I substituted Bone-In Pork Shoulder Spare Rib meat and Yukon Gold Potatoes (what I had on hand) and found it to be delicious! The funny thing is...I'm not even a big pork fan by nature. L&M from MN Read More
(1)
Rating: 5 stars
12/14/2019
OMG this was soooo good. Leftovers were good too. I made some changes only because I bought a 3.8 pound top pork loin on sale for 8 instead of the 1.9 pound pork tenderloin for 16. So I had to go to my good old Betty Crocker cookbook and to the internet to get cooking times. Did all of the ingredients the same except left off garlic and doubled all the ingredients and increased apple cider to 2 cups. I did the rub ahead of time because I was home anyway and let it sit under a blanket of plastic rap for 4 hours before cooking. Betty Crocker said to cook Top Pork Loin at 325 for 30-40 mins per pound to get internal temp of 170. I cooked it for a total of about 2 hours at 350 with just the cider mix (no sweets or apples). Also had to look up Sweet Potatos = 350 degrees for about an hour. So added them after Pork loin cooked for one hour. And I looked up Apples = 350 for about 15 minutes (I did smaller slices - like 8/apple). Even though I did over cook it a smidge when I made the first cut liquid squirted out and I knew it would be juicy and tender which it was. For leftovers we put potoatoes/apples/juice in sauce pan on low. And my husband dabbed some of the juice on the pork slices and put brown sugar/ginger mix on each side. He cooked them separately in the oven on stoneware plate at 350 for about 7 minutes then broiled at 500 until a little bubbly - a couple minutes. Read More
(1)
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Rating: 3 stars
12/18/2019
I liked the seasonings very much but while the sweet potatoes cooked to perfection the apples were mushy. I would recommend making sure you use a firm apple like Granny Smith or Pippin. Read More
Rating: 5 stars
05/01/2020
I forgot to get apple cider vinegar when I made this, but it was still delicious. Read More
Rating: 4 stars
12/12/2019
Strong cumin taste. I will probably omit the garam masala next time. Apples & sweet potatoes were perfect. Read More
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Rating: 3 stars
11/26/2020
I followed the recipe exactly. It tasted good but it was dry. There was no extra sauce to cook on the stovetop. Next time I make it I will use more apples. Read More
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