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Juicy, pan-seared pork tenderloin served with a savory-sweet sauce of tender apples and onions. A perfect one-pan meal for a cozy weeknight dinner, ready in under 45 minutes.
Prepare Pork and Preheat Oven
Sear the Pork Tenderloin
Sauté Aromatics and Apples
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Juicy, pan-seared pork tenderloin served with a savory-sweet sauce of tender apples and onions. A perfect one-pan meal for a cozy weeknight dinner, ready in under 45 minutes.
This american recipe takes 45 minutes to prepare and yields 4 servings. At 411.39 calories per serving with 37.19g of protein, it's a moderately challenging recipe perfect for dinner or supper.
Create the Pan Sauce
Roast to Perfection
Rest, Slice, and Serve
Replace thyme with 1 tablespoon of fresh chopped sage or 1.5 teaspoons of fresh chopped rosemary for a different aromatic profile.
For a richer, creamier sauce, stir in 2-3 tablespoons of heavy cream or crème fraîche into the pan sauce at the very end, just before serving.
Add a pinch of cinnamon or nutmeg along with the apples to enhance the warm, autumnal flavors of the dish.
Firm pears, like Bosc or Anjou, can be used as a delicious substitute for apples.
Pork tenderloin is a very lean cut of meat, providing high-quality protein essential for muscle building, repair, and overall body function.
Pork is a great source of B vitamins, particularly thiamin (B1), niacin (B3), and B6, which are crucial for energy metabolism and nervous system health.
Apples are a good source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and supports a healthy gut microbiome.
Garlic, onions, and thyme contain powerful antioxidants like allicin and flavonoids, which help protect the body's cells from damage caused by free radicals.
One serving of this dish contains approximately 450-550 calories, depending on the exact size of the tenderloin and apples used. It provides a balanced mix of protein, carbohydrates, and fats.
Yes, this can be a very healthy meal. Pork tenderloin is one of the leanest cuts of pork, rich in protein and B vitamins. The apples provide fiber and vitamins, and the dish is made with whole-food ingredients. To reduce fat content, you can use less butter or oil.
Firm, crisp apples that hold their shape when cooked are ideal. Good choices include Honeycrisp, Gala, Braeburn, or Granny Smith for a tarter flavor. Avoid softer apples like Red Delicious, which can turn mushy.
While pork tenderloin is ideal for its tenderness and quick cooking time, you could substitute with thick-cut, bone-in or boneless pork chops. You will need to adjust the roasting time accordingly to ensure they are cooked to an internal temperature of 145°F (63°C).
While the pork is resting, you can simmer the sauce on the stovetop for a few extra minutes to reduce and thicken it naturally. For a thicker sauce, you can whisk in a slurry of 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water and simmer until it thickens.
This dish is best served fresh. However, you can prep the ingredients ahead of time by slicing the onion and garlic. To prevent apples from browning after slicing, toss them with a little lemon juice. Reheating cooked pork tenderloin can cause it to dry out.