Roasted Pork Tenderloin with Apples
Pork tenderloin with apples is a savory and sweet dinner that everyone will love. Pan-seared pork medallions feel fancy and have the most incredible flavor for such a simple and easy-to-follow recipe.
This post contains affiliate links.
Pork Tenderloin with Apples Recipe
I love quick dinners for super busy evenings, but when I can make something that feels a little bit fancier, but is also easy, I'm sold. This roasted pork tenderloin recipe is exactly that!
The pan-seared pork is a nice meal for date night, and it's great for special occasions, too. Pork with apples is a favorite dinner of mine year-round, but especially in the fall, during apple-picking season.
Plus, this meal is very family friendly. My boys have no problem eating up every single bite, especially when I add a side of cheesy potatoes!
Why You'll Love this Recipe
Pork tenderloin is an affordable cut of meat, and it easily takes on the flavor of any seasoning and ingredients you add to it.
You don't need to spend hours in the kitchen to create a special dinner. This dinner is ready to serve in under 45 minutes!
The pork is pan-seared in a cast iron skillet to get a nice herb-crusted edge. It finishes cooking in the oven, which allows time to make sides to go with the meal.
With the addition of sweet red apples, the pork medallions make for a lovely comforting meal during the chilly months of fall.
Ingredients
This recipe calls for a 12-ounce pork tenderloin. However, it can often be difficult to find the exact weight you need at the grocery store. So, if yours is a little larger or smaller than 12 ounces, it will work perfectly fine.
Dried thyme adds to the delicious crust of the medallions. If you don't care for thyme, good substitutes are dried parsley, an herb blend, or other fresh herbs.
I like using sweet red apples such as Gala, Fuji or Honeycrisp in this pork recipe. For a tart flavor, you can use a green apple like Granny Smith. But I find that sweet apple varieties make my taste buds the most happy!
Chicken stock helps with cooking the apples to make them super tender. You can substitute vegetable stock, chicken broth or even bone broth for a deeper flavor.
How to Make Pork Tenderloin with Apples
Scroll down to the recipe card for the full step by step instructions! ⬇️
Jump to Recipe- To start, cut the pork tenderloin into 4 equal sized pieces and sprinkle the seasoning evenly over all of the pieces.
- Next, sear the pork in a hot skillet with olive oil until all sides have a nice crust. As the pork cooks, occasionally use a pair of tongs to turn the tenderloin
- Transfer the seared pieces to a baking dish so they can finish cooking in the oven.
- Melt the butter in the same skillet you just used, then cook the chopped apples until they are starting to soften and are a bit golden.
- Now, season the apples with salt and pepper, then stir in the chicken stock to help deglaze the the pan. Cook this mixture until the stock thickens and the apples are tender.
- Once the pork has cooked, remove it from the oven and let it rest for a few minutes, to reabsorb its juices. Cut each of the pork "steaks" into thinner slices (they are technically called medallions).
- To serve, spoon the apples over the top of the roasted pork tenderloin.
Madison's Tips for Success:
I've tested this recipe and have successfully made it many times. Use these tips to ensure that it turns out perfectly for you, too!
- Try to cut the tenderloin into equal sized "steaks" at the beginning so they all take about the same time to cook.
- For the best results, use a very sharp knife to easily cut the tenderloin pieces into medallions!
- Use an instant-read meat thermometer to check that the internal temperature of the meat reaches 145°F so you know that it has cooked enough, but not too much. Nobody likes overcooked, dry pork!
Storing and Freezing
Leftover pan-seared pork and apples store well in the fridge or freezer! Place leftovers into an airtight container or wrap each medallion tightly in plastic wrap or aluminum foil. They will last up to 4 days in the refrigerator or 2 to 3 months in the freezer.
To reheat, place pork medallions in the oven or on the stove top until warmed to a safe internal temperature. If frozen, just allow your pork to thaw in the fridge before reheating.
Serving Ideas
My favorite way to serve pork tenderloin with apples is with homemade mashed potatoes, but honestly, any type of potato side dish is a great choice.
If you want something very simple and easy, just make a batch of brown rice in the instant pot and serve it with a bit of butter!
One of my favorite additions to roasted pork tenderloin is a drizzle of balsamic vinegar or balsamic glaze. I love having that tangy contrast with the sweet apples.
If you make and love this recipe, please leave a 
review below!
It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave comments and questions below!
Roasted Pork Tenderloin with Apples
Ingredients
- 12 ounce pork tenderloin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 apple cored and cut into ½-inch chunks
- 2 tablespoons unsalted butter
- ½ cup chicken stock or vegetable broth
Instructions
- Preheat the oven to 400ºF.
- Cut 12 ounce pork tenderloin into 8 pieces, like "steaks," about 4 inches wide. Season both sides of medallions with 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon dried thyme.
- Heat a tablespoon of olive oil in a large frying pan over medium heat.
- Add pork to pan and cook until browned on all sides, turning as necessary about 6-8 minutes.
- Transfer pork to an oven-safe baking dish and bake until at least an internal temperature of 145ºF about 10-12 minutes.
- Meanwhile, core 1 apple and chop into ½-inch pieces.
- Using the same skillet you cooked the pork in, melt 2 tablespoons unsalted butter over medium heat. Add apples and cook until golden, about 5-7 minutes. Season with salt and pepper.
- Stir in ½ cup chicken stock and increase heat to medium-high and continue cooking until stock thickens and apples are tender, another 3-4 minutes.
- Once pork finishes cooking, transfer to a platter and top pork slices with apple mixture.
Equipment
- Large frying pan
- Chopping board
Notes
- Any type of apple can be used. Honeycrisp, Gala, and Fuji apples are my favorite.
- Pork should be cooked to an internal temperature of at least 145ºF before resting. Time will vary based on thickness.
Nutrition
Other Fall Dinner Recipes
I'll teach you how to make simple from-scratch recipes, like seasonings, sauces, dinners and even desserts, that make cooking from home less overwhelming and more enjoyable.
My recipes have been featured on publications like South Your Mouth, Fun.com, Her Campus, Mental Floss, and the TastingTable.
I started buying pork tenderloin because it’s cheaper than beef, which is why I came across your recipe. This dish was incredibly easy to make and tasted like a fancy dinner with the apples. I will definitely be making it again.
For this recipe I got to use some of the chicken stock we made from our backyard chickens. It was so good! I was pleasantly surprised that my kids didn't get weird about the cooked apples. Everyone's plates were clean!
I love how this meal is simple, yet elegant! My husband loved it and my kids thought it was pretty special, too!
The star of the dish is undoubtedly the sweet apple sauce. It was such a luscious topping that beautifully complemented the pork. I made it for date night and my partner was blown away with easy the recipe was that they are going to make it again soon.
I made this and served it over Yukon mashed potatoes (like suggested) and it was SO tasty! Definitely recommend.