Pork Tenderloin with Apple-Mustard Pan Sauce
Juicy, seared pork tenderloin with a savory-sweet pan sauce made from apples, Dijon mustard, and thyme. A sophisticated yet easy weeknight dinner ready in under 30 minutes.
For 4 servings
Prepare the pork and preheat the oven.
- Preheat your oven to 400°F (200°C).
- Pat the pork tenderloin dry with paper towels.
- Season it generously on all sides with salt and black pepper.
TIPA dry surface on the pork is key to getting a beautiful golden-brown sear.Sear the pork tenderloin.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the tenderloin in the pan and sear for 2-3 minutes per side, until browned all over.
Roast the pork in the oven.
Transfer the entire skillet to the preheated oven. Roast for 8-12 minutes, or until a meat thermometer inserted into the thickest part reads 145°F (63°C).
TIPUsing a meat thermometer is the best way to ensure your pork is perfectly cooked and not dry.Rest the pork before slicing.
Remove the pork from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, keeping the meat moist.
Start the apple-mustard sauce.
- Return the skillet to the stovetop over medium heat (be careful, the handle is hot).
- Add the remaining 2 tablespoons of olive oil.
- Add the diced apple and cook, stirring occasionally, until softened, about 4-5 minutes.
- Stir in the minced garlic and fresh thyme and cook for another minute until fragrant.
Finish the pan sauce.
- Pour in the water to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom.
- Bring the liquid to a simmer.
- Whisk in the Dijon mustard until smooth. Let the sauce simmer for 1-2 minutes to thicken slightly.
TIPThose browned bits (the 'fond') are packed with flavor, so make sure to scrape them all into the sauce.Slice the pork and serve with sauce.
Slice the rested pork tenderloin into 1/2-inch thick medallions. Arrange on a platter and spoon the warm apple-mustard pan sauce over the top. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best sear, make sure your pan is hot before adding the pork.
- 2Letting the pork rest is a crucial step; skipping it will result in dry meat.
- 3Use a crisp, slightly sweet apple like Gala, Fuji, or Honeycrisp for the best texture and flavor in the sauce.
- 4If you don't have an oven-safe skillet, sear the pork in a regular pan, then transfer it to a baking sheet to finish in the oven.
Adapt it for your goals.
Healthy
Reduce the total olive oil to 2 tablespoons. Use one for searing and one for the sauce, adding a bit more water if needed.
quickQuick
Slice the tenderloin into 1-inch medallions before seasoning and searing. Cook for 3-4 minutes per side in the skillet, skipping the oven step entirely.
low carbLow carb
Use a lower-sugar apple like Granny Smith and use only half. Ensure your Dijon mustard has no added sugars.
Why this is on our healthy list.
Excellent Source of Lean Protein
Pork tenderloin provides a high amount of protein, which is essential for building and repairing tissues, and helps you feel full and satisfied.
Rich in B Vitamins
This cut of pork is a good source of B vitamins like thiamin, niacin, and B6, which are crucial for converting food into energy.
Heart-Healthy Fat Profile
As one of the leanest cuts of pork, it is low in saturated fat, making it a good choice for a heart-conscious diet when prepared with healthy fats like olive oil.
Frequently asked questions
Yes, pork tenderloin is a very lean cut of meat, making it an excellent source of high-quality protein with relatively low fat content. It's also rich in B vitamins.
