Pork Tenderloin with Apples (Maple Glazed)

This delicious pork tenderloin with apples recipe is perfect for a chilly fall day. Seared and roasted pork tenderloin is glazed with an easy maple pan sauce with sautéed apples. This 30 minute pork recipe is warm and cozy and will be a dinnertime favorite!

A Quick Look at This Recipe

• Recipe Name: Pork Tenderloin with Apples and Maple Glaze
• Ready In: 30 mins total time (5 mins prep, 25 mins cook time)
• Serves: 5
• Calories: 532 per serving
• Main Ingredients: Pork tenderloin, apples, maple syrup, apple cider vinegar, Dijon mustard
• Difficulty: Easy

"This tenderloin turned out very tender and tasted outstanding. The maple glaze with apples (I used Pink Lady) complemented the pork perfectly. I highly recommend this recipe, you'll love it!" ~ Daryl

Recipe review

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A Family Favorite for Over 25 Years

Do you have one of those recipes in your cooking repertoire that always receives OOOHs! and AHHHs! every time you make it? This sweet and savory pork tenderloin with apples is one of my go to dinners as soon as the temperatures turn a little chilly in the fall. This recipe has been a favorite in our house and with my personal chef clients for over 25 years.

Why Pork and Apples Go So Well Together

It was and still is a favorite of my kids who are now grown ups. Now that they are out on their own, I love getting a text from one of them saying they just made this autumnal recipe. It does this Mom's heart proud that they are eating well. They also love my Pork Tenderloin Stew recipe and make it often.

Maple Glazed Pork Tenderloin with Sautéed Apples is an amazing 30 minute dinner recipe. Pork and apples pair wonderfully together. The richness of the tenderloin and the sweet tartness of the apples is a winning combination. The glossy maple glaze takes only a few minutes to make. Its sweetness is balanced out with apple cider vinegar and Dijon mustard.

Ingredients

With just a handful of ingredients, this easy 30 minute recipe is a snap to make. Scroll to the recipe card for the full quantities of the ingredients.

• pork tenderloin
• kosher salt
• pepper
• ground sage
• salted butter
• apples
• maple syrup
• apple cider vinegar
• Dijon mustard

How to Make Pork Tenderloin with Apples

This 30 minute dinner comes together with only a few steps. The apples and maple glaze cook with the pork tenderloin roasts. Here's an overview of what to look for along the way. Scroll to the printable recipe card for complete instructions.

1. Season the pork. Preheat the oven to 425 degrees F. Pat the pork dry, trim off any silver skin. Season the pork tenderloin with kosher salt, pepper and ground sage.
2. Sear in butter. Melt the butter in a large sauté pan over medium heat. When it begins to foam, add the pork and sear until golden brown on all sides.
3. Roast. Transfer the pork to the foil-lined baking sheet and roast for 10 to 15 minutes, until it has an internal temperature of 145 degrees F. Let it rest 5 to 10 minutes before slicing.
4. Sauté the apples. While the pork tenderloin roasts, melt more butter in the same pan. All those browned bits from the pork add so much flavor! Add the sliced apples and sauté for 4 to 5 minutes, until they begin to soften but still hold their shape.
5. Make the maple glaze. Stir in maple syrup, apple cider vinegar and Dijon mustard. Bring to a low boil and simmer for 2 to 3 minutes, until the glaze is glossy and slightly thickened.
6. Slice and serve. Slice the pork into one-inch medallions, spoon the maple glaze over the top, and pile the sauteed apples along the side.

Tips

• Take the chill off. Remove the pork tenderloin from the refrigerator about 20 to 30 minutes before preparing it. It cooks more evenly when it isn't cold.
• Trim the silver skin. That thin, shiny membrane on the tenderloin won't break down as it cooks and makes the meat chewy. Slide a sharp knife under it and trim it away.
• Pat it dry. Blot the pork with a paper towel before seasoning. The dry surface helps you get that beautiful golden color.
• Sear in salted butter for the richest flavor.
• Don't overcook it. Overdone pork tenderloin or it will be dry and tough. An instant read digital thermometer is your indispensable kitchen helper. Take the pork out of the oven at 145 degrees F and let it rest 5 to 10 minutes before slicing.
• Leave the peel on. There's no need to peel the apples. The skin adds texture and adds a pretty pop of color.
• Give the apples room. If the pan is crowded when cooking the apples, they'll steam instead of caramelize. Use a large sauté pan or cook them in two batches.
• Glaze too thin? Let it bubble another minute or two. Or use a this tip from my reader Jan. Stir a teaspoon of cornstarch into a splash of apple cider. Then whisk it into the simmering glaze. It thickens right up.

Variations

This recipe is a delicious starting point, and my readers have come up with some tasty twists.

• Pork tenderloin with apples and onions. Thinly slice 1 small onion or 2 shallots. Sauté them in the butter for 3 to 4 minutes before adding the apples, then continue with the recipe. The onions add a savory sweetness that's perfect with the apples and maple glaze.
• Add garlic. Sprinkle a little garlic powder with the seasoning rub. Or add a minced garlic clove to the apples during the last minute of sauteing.
• Swap the herbs. Try fresh or dried thyme or rosemary in place of the ground sage.

Can I Use Pork Loin Instead of Tenderloin?

Yes, but the timing changes. Pork tenderloin and pork loin are two different cuts. The tenderloin is long, slim and very tender so it cooks quickly. A pork loin is wider and thicker, and it usually comes as a larger roast.

For a pork loin, sear it the same way. Then roast it in a 350 degree F oven for about 20 minutes per pound or until the internal temperature is 145 degrees F. Make the apples and maple glaze while it rests.

What to Serve with Pork Tenderloin with Apples

This is one of those fall dinners that pairs well with roasted vegetables. Readers have told me that they serve it with potatoes, roasted cauliflower, and Brussels sprouts. All great choices! Here are a few of my favorites.

• Honey Mustard Brussels Sprouts
• Autumn Squash with Cinnamon
• Roasted Carrots and Parsnips
• Apple and Fennel Salad

Make Ahead, Storage and Reheating

One of the things I love about this recipe (and so many of my recipes) is how well it reheats. It makes a great choice for meal prep (it was a frequent request of my personal chef clients), entertaining or taking to a friend.

• To make ahead: Cook the pork just until it reaches 145°F, let it cool, and refrigerate it whole. Store the apples and glaze in a separate container.
• To store: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
• To freeze: Freeze the sliced pork and the apples with glaze for up to 3 months. Thaw overnight in the refrigerator.
• To reheat: Warm the apples and glaze in a saucepan until hot. Warm the pork gently, covered, in a low oven or a skillet with a splash of broth or cider, just until heated through. The pork is already cooked, so you're only warming it. Too much heat dries it out. In the microwave, reheat the pork, apples and glaze at 60 percent power for 1 to 2 minutes. Continue microwaving at 30 second intervals until heated.

My reader Jan made a triple batch for a large group and took it on the road. She carried the sauce and apples in a saucepan, warmed the pork just slightly at her destination, and made sure the sauce was hot. She said she'd never had so many rave reviews!

Frequently Asked Questions

Which apples are the best for cooking with pork?

Firm, crisp and mildly sweet varieties of apples are best for pairing with rich pork tenderloin. Also apples that hold their shape when cooked are ideal in pork recipes. Some of my favorites include Granny Smith and Honeycrisps. Gala, Braeburn, Rome Beauty, and Northern Spy are also tasty options. Skip soft apples like McIntosh which will turn to applesauce when sauteed.

Should pork be seared before roasting it in the oven?

YES! Searing the pork tenderloin, especially in butter, not only gives it a beautiful golden brown crust, but it also adds wonderful flavor. The searing browns the meat and caramelizes the natural sugars in the pork. This adds to the rich and savory flavor of the dish.

How long do you cook pork tenderloin at 425 degrees F?

After searing, roast the pork at 425 degrees F for 10 to 15 minutes, until it reaches 145 degrees F internally. The exact time depends on the size of the tenderloins, so check with an instant read thermometer.

What temperature should pork tenderloin be cooked to?

An instant read digital thermometer is indispensable when cooking. I have one handy at all times. For the most flavorful and tender pork, cook it until it reaches an internal temperature of 145 degrees F.

Is it okay if pork tenderloin is a little pink?

Yes. Pork is safe to eat when it reaches 145 degrees F and it rests. At that temperature, the center may still be a little pink. A blush of pink means juicy, tender pork, not undercooked pork.

Can I make this in a slow cooker?

I haven't tested this recipe in a slow cooker. Pork tenderloin is a lean cut. I find it stays juiciest with a quick sear and a short roast in the oven. Plus the recipe is ready in about 30 minutes!