Pork Tenderloin with Apples

Updated, from the recipe archive. Originally posted in 2004.

Pork tenderloin is one of my favorite things to cook, especially for a midweek meal. It’s no fuss, partners well with fruit (especially apples), onions, or mustard, loves spice rubs, and even the fanciest preparations cook up quickly. In fact, the only thing you really have to worry about with pork tenderloin is overcooking it. Because it’s so lean, it can go from tender to dry if you aren’t paying attention. This recipe was one of the first recipes I posted on the site so many years ago. We’ve since changed it up a bit, including making a pan gravy from the juices and stock to pour over the sliced tenderloin and apples. Enjoy!

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Pork Tenderloin with Apples Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4-6, depending on the size of the tenderloins.

Use a good cooking apple such as a Jonagold, Fuji, or Pink Lady (not Red Delicious). You can easily cut this recipe in half, for a quick meal for two people.

Ingredients

  • 2 pork tenderloins
  • 2 cloves garlic, peeled and cut into slivers
  • Salt and pepper
  • 2 teaspoons ground cumin
  • 2 Tbsp grapeseed oil or canola oil
  • 1 cup of chicken or beef broth
  • 1 cup dry white wine (can sub with apple brandy or apple cider)
  • 2 medium sized apples, peeled, cored, and sliced

Method

1 Preheat oven to 400° F. With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper and cumin.

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2 Heat the oil in a skillet on medium high heat and sear the tenderloin well on all sides (about 10 minutes).

3 Remove the tenderloins from the skillet (do not discard the juices in the skillet) and place in a roasting pan. Add the broth and white wine to the roasting pan. Cook in the oven at 400°F for 10 minutes.

4 After you've placed the tenderloins in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin. Sauté until soft. Remove the apples from the pan, set them aside, saving the juices once again in the pan.

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5 After the tenderloins have cooked in the oven for 10 minutes remove them from the oven. Remove the tenderloins from the pan to a cutting board, cover with aluminum foil and let rest for 10 minutes. The tenderloins will continue to cook while they sit. While the pork is resting, pour the roasting pan juices into the skillet and boil everything on high heat for 5 minutes, or until you get a gravy the consistency of melted ice cream.

6 Slice the tenderloins into 1/4 inch thick slices, add the sliced apples to the meat in the serving dish, drizzle some gravy over and serve immediately.

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Links:
Orange and Rosemary Pork Tenderloin - from Chocolate and Zucchini
Wild Boar Pork Tenderloin with Asparagus and Garlic - from Hunter Angler Gardener Cook
Pork Loin with Cranberry Sauce - from The Pioneer Woman


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56 Comments

  1. Amy

    I made this for the first time tonight…it was amazing…and so easy! I’m very busy and I love cooking…so this was a treat because it tastes great AND can be made under 30 minutes…Thanks!

  2. kenji

    just made a delicious roast with this recipe… didn’t have apples, but otherwise it came out delicious. thanks!

  3. carole

    Made this tonight with the only change being I used all chicken broth instead of the combo broth/wine. I used a granny smith apple–carmelized nicely. Thanks.

  4. Shannon

    I made this last night and it was absolutly delicious! I have never used Cumin before in anything and I loved it. Great recipe!

  5. Andi

    I used this recipe last night in combination with the mustard caper sauce on this site (I didn’t feel like slicing up pork medallions which is why I used this method). Both the pork and the sauce were great! The pork was juicy and not dried out at all, as pork tends to get. In fact, we’re using the left overs today for chopped pork sandwiches. Great recipe, thanks!

  6. Scott

    Simple and relatively foolproof.

    Can use a favorite rub in place of garlic/cumin.

    I seared quickly over high heat, increased the amount of time in the oven allowing the stock/wine to reduce.

    Once cooked can use the stock/wine reduction as base for a nice gravy.

    Serve with mashed potatoes and favorite vegetables!

  7. Chris England

    My mum made this last nite and rested it after the skillet instead of the oven as shes getting a bit daft in her old age….tasted great though still :o)

  8. Greg

    Made this tonight. The pork was still pretty pink after it came out of the oven so I put it back in for 10 more minutes. Do you think that my oven is running cool or is supposed to be that pink? The juices were running reddish.

    Contrary to the way things used to be years ago, it’s now fine to have some pink in your pork. We no longer have to cook pork until it is tough and grey. If you have a meat thermometer, you can test the pork in the oven. Once the meat is 140°F, you can pull it out and let it rest. ~Elise

  9. Barb

    Hi
    I am a newbee. This Looks really good. The only thing is my partner is an alcoholic. He hasn’t drank for 20 years. What is a sustitute for Alcohol?
    Thanks for any help you can give me.
    Barb

    For this recipe, I would substitute apple juice, and maybe a teaspoon of lemon juice, for the wine. ~Elise

  10. qp

    I made this meal for the second time tonight. It has been delicious both times. I absolutely love the apples. Thank you!

  11. Alice

    I made this tonight and it was terrific! Only thing I will do different next time is double the apples….they were so tasty. Thanks for another great recipe, Elise!

  12. Lisa

    Great recipe – I will pass it on to all of my pork-tenderloin-fan friends – very versatile and affordable cut of meat. I always keep a few in the freezer. But I agree with Alice – I will increase the amount of apples next time. Even my little ones loved it and they are at that fussy age (2 and 40). I had recently run out of cumin and used a slight dusting of mild curry instead – still great.

  13. lauren

    mmmm…sounds delicious…if I don’t have chicken broth would it be okay to substitute the broth with chicken bouillon cubes?

    Yes. ~Elise

  14. marya

    This was great! My pork needed an extra 5 min in the oven. I pulled it out at 140 degrees and it was still too rare for me. My husband loved this too.

  15. Varun

    I added a splash of calvados to the apples, to enhance/deepen the apple flavor. It was a good idea!

  16. Sarah

    I cooked this recipe exactly as the directions said to, but my pork came out raw. I now have it back in the oven for 10 more mins, hope this works

  17. Laura

    Do you cover the pork once it goes into the oven with a lid or foil or leave it uncovered?

    Uncovered. ~Elise

  18. Monica O'Keefe

    I want to make this for my prize employee’s birthday lunch. If I were to make this at 8am before I leave for the office, would it serve well at noon? Thanks for your time & reply.

    Well, you would have to reheat it. No idea if that would work well for your luncheon. ~Elise

  19. Kalyn

    Great recipe, and you really captured it in the updated photos!

  20. My Kitchen in the Rockies

    You are so right. A pork tenderloin can be overdone very quickly. I use my thermometer every single time and take it out at 145 F, let it rest for 10 minutes and it is perfect.
    Great recipe with the apples!
    Oh, I just baked your Nutella cookies and they were sooo delicious. Thanks so much for all your wonderful recipes.
    Kirsten

  21. Kathie

    Elise! Pork and apples are my favorite! I am trying this recipe tonight…thank you!

  22. Katrina

    I love the idea of using apples with this. Cool recipe!

  23. Charles

    Love pork tenderloin. Did you ever try it with kiwi? I made a kiwi sauce a few weeks back – served it with some aubergine and potato. I never would have thought kiwi would go so well, but I definitely recommend it!

    Great idea. We have a couple kiwifruit vines and are often overrun with them. ~Elise

  24. KimH

    You make cooking wonderful fresh food so simple & elegant. Thank you for that!

    Do you have a hardbound cookbook? If you dont, you should..with each of these recipes in it just as they’re posted on here. I keep printing your posts & recipes and my little collection is adding up.. It would be so much nicer if they were bound in a book. :D

    Thanks again for a wonderful recipe!

  25. Bridget Pekrul

    Can’t wait to try it– how much pork works best? I imagine the weight affects the cooking time. Thanks!

    I’ve cooked this with tenderloins anywhere from 1/2 pound to a pound each.~Elise

  26. Stacy

    My husband announced that he liked pork tenderloin but did not like cooked apples. Thanks for helping me change his mind. :) We had a great dinner tonight thanks to this recipe.

  27. laura @ alittlebarefoot

    beautiful! i love pork tenderloin, and this looks like such an elegant way to serve it.

  28. Rocky Mountain Woman

    This is one of those recipes where you get a lot of bang for your buck..not much work, but a really elegant dish…

  29. Amanda

    This recipe reminds me of one I made this past fall from Epicurious’ website. http://www.epicurious.com/recipes/food/views/Pork-Tenderloin-with-Roasted-Apples-and-Onions-109169
    I will have to try this one because the combination of apples and pork is great!

  30. Kim

    My husband has a similar recipe only you tied the tenderloin (folding it in half or tying the two tenderloins that are typically sold together into one roast) and just roasted the whole thing with apples added partway through at very high heat – I think 500. We broke a pyrex baking dish by using it in the recipe – when the cold apples hit the 500 degree pan it shattered. But if you do it in a metal roasting pan it should be fine. You don’t get pan sauce (at least not if you use a nonstick roasting pan) but it was delish, as the apples cooked in all of the rendered fat (which you then eat). I’d be interested in trying this pan method, too.

  31. Cheryl

    I tried this, but misread the recipe and used apple cider vinegar instead of just apple juice. Oops. That’s totally my bad. It doesn’t taste bad, just unexpected. The pork however, I cooked for 10 minutes and let rest for 10 minutes and it was still too raw for my tastes. Even accounting for my older oven.

  32. Stefanie

    This looks great! What kind of apples do you recommend? Granny smith?

    Or Fuji or Jonagold. A good cooking apple that doesn’t also turn to mush. I find our Grannys (we grow Granny Smiths) can quickly turn to mush when cooked, so you have to pay attention when cooking them. ~Elise

  33. fortycloves

    I make something almost identical, but without the cumin. I love the flavor of cumin and can’t wait to try it your way!

  34. Rob McC

    I made this last night and it was delicious. Only thing that was off was the cook time. Perhaps my pork loin was bigger, but it took closer to 25 minutes to come to temp. I use an electronic therometer and set it for the recomended temp for pork. It was perfectly cooked and juicy…but took WAY longer than 10 minutes.

    I guess it sort of depends on how cooked you like your pork. I like mine a blush of pink, and pull it out at 145°F internal temp. If you like your pork cooked longer, then you will need to cook it longer. ~Elise

  35. Tina

    After searing my meat, I had no pan juices. Cooked the apples anyway but they had nothing to help them carmelized. I am not sure what I did wrong??? Any suggestions??? Do you add anything to the pan with the apples? I cooked my meat to an internal temp of 145 and it melted in your mouth like butter! Would like to try this one again but need help with the apples (i used Fuji) Thanks!

    Buy chops that have more visible fat in them and you’ll have more pan juices. ~Elise

  36. Barbara

    I made this last Friday for husband’s birthday and it came out great. The only thing I did different was to crust the pork loins in a horse radish and grain mustard rub after I seared them and did the pieces of garlic. It was so tender. We are definitely going to make this again.

  37. Franca Voegelin

    I can’t wait to try this recipe! My husband loves pork tenderloin but only gets it when we eat out because I’ve been afraid to try it at home. (I hate dried-out pork!) This sounds juicy and delicious.

    With beef tenderloin I usually sear the meat in a cast iron skillet and then put the whole thing in the oven to cook. Could I do the same here? And cook the apples and sauce in the same skillet while the pork rests?

    Hi Franca, yes you could do that too, though it would work better if you had a thick (1-inch) chop. I think the thinner chops my dry out to easily in the oven. ~Elise

  38. Kathy

    I made this last night and it was delicious. I only had red wine, so I used apple juice with a splash of lemon juice. Can’t wait to try it with the white wine instead. I don’t like pink meat of any kind, so I cooked the pork a little longer. It was still tender and tasty. Next time I think I’ll double the apples. My guys (husband and teen son) raved about it.

  39. Kip

    Not bad but the garlic seemed to overpower the other flavors. I used 1 clove on each tenderloin. The apples and sauce were delicious but overall I was a little disappointed with this recipe. I may try again without the garlic.

  40. Nick Kern

    This looks absolutely amazing, I’m from Pennsylvania and grew up with Dutch cooking influences. One of my favorites of all time is the pairing of apple and pork. I love topping the pork with a canelle of apple sauce and topping that with diced caramelized apple! Amazing recipe, I can’t wait to try it.

  41. deborah

    Made this last week – huge hit and so easy. I think I too will double up the apples.
    I sometimes print the recipes and put them in a binder, can add my own notes and tab our favorites.

  42. Joselin

    Oh my that looks absolutely delicious! I am actually writing that recipe down after this post!

  43. rp

    This was wonderful! I cooked it in the oven for 20 minutes instead of 10 and it didn’t turn out dry, it was perfect. I used 3 apples, and as a result I didn’t have any juices left in the skillet, so when I added my roasting juices, it didn’t turn to gravy consistency. But overall this meal was delicious, and all 3 people that enjoyed it with me loved it as well!

  44. keikii

    I didn’t have enough any juices left in the pan, so I did the cornstarch/water thing for gravy. and then the pork wasn’t all the way done, despite being in there nearly 20 minutes (i was just deluding myself into thinking it was done — i was really hungry) so i put it up and put it in the gravy and cooked it in that for a while until it looked done.

    Also, I added cherry and blueberry infused cranberries to the apples.

  45. Alex

    Just made this now and it was fantastic. The juices took a while to boil down at the end but the flavour was just incredible.

    They had pork tenderloin on offer at the local supermarket so the whole thing (enough for 3/4 people) came in cheaper than a single good quality beef steak.

    I will be making it again!

  46. Qing

    Made this last night and it was super delicious! I used organic fuji apples and I think it’s THE BEST cooked apples I have ever had. The pork tenderloin is very very tasty too. I used cider vinegar and there was a lot of juice from the roasting pan so I added a little bit instant flour to thicken the sauce. I’ll definitely make this again. Thank you for sharing this recipe!

  47. Wendy

    I have made this twice in the last month, and it’s a hit. My kids don’t even liked cooked apples much, but they ate these. I used jazz apples the first time, and honey crisp this last time. I also made two tenderloins this time since the college kid was home on break, and I have enough left over to use for something. I wonder how your carnitas would taste using the left over meat?

    Great blog! Thanks!

  48. Cris

    All I have to say is This is delicious and easy. Love pork and apples.

  49. HM

    I have made this three times and every time a success. It is the most succulent pork loin recipe. Last night I made it for four and the clean plates were the best comment you could have! Timing was exactly as the recipe. (I heated the baking dish to oven temp before putting the browned fillets in). Served with steamed courgettes and mashed potatoes. Thank you!

    For people who cant have alcohol, try Verjuice instead of wine (Unfermented juice of green grapes).

  50. HM

    This time I had 17 to cook for in a beach house, on holiday with no oven but a good skillet and two electric frypans. I cooked 7 pork fillets adjusting the other ingredients in proportion and served with green peas, new potatoes and grilled courgettes with parmesan. Nothing left again! Thank you for the recipe and cooking tips.

  51. Paul

    Did not enjoy this dish at all. The cumin is overpowering and the sauce
    portion required corn starch to thicken. The cook time is way off and
    needed at least another 20 mins to be close to rare for pork.

  52. brennan

    Should I marinate the tenderloin prior to cooking? If so any suggestion for the marinade? Thank you, recipe looks great. I am going to use it for dinner of 20

  53. Becky

    This was delicious! But like others, I had to cook it 25 minutes for it to get to 140 degrees. Not a big deal, just keep it in mind if you’re trying to coordinate dishes.

    • Elise

      Make sure the chicken is not covered with sauce or foil. It should brown. If not, place it in the oven closer to the top heating element.

  54. Shane

    When you say place the tenderloin in a roasting pan and add the broth and wine, does this mean the meat is or isn’t sitting in the broth/wine? Is the meat on a rack over the fliuds or can this be done in a cassarole dish?

    • Elise

      Hi Shane, just put the tenderloins directly in the roasting pan (no rack) and add the liquid. It’s only two cups, which will spread out in the roasting pan so just the bottom part of the tenderloins will be covered with liquid. You should use a metal roasting pan because it has better heat transfer and the tenderloins are only in the oven for 10 minutes.

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