Pork Tenderloin with Apples

DinnerQuick and EasyPork Tenderloin

An easy, tender, succulent pork tenderloin recipe with sliced apples.

Photography Credit: Elise Bauer

Featured in 12 Easy Recipes for New Cooks

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.

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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.

Pork Tenderloin with Apples

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!

For more information on apple varieties, check out our Guide to Apples.

Pork Tenderloin with Apples Recipe

  • Prep time: 10 minutes
  • Cook time: 25 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.


  • 2 pork tenderloins
  • 2 cloves garlic, peeled and cut into slivers
  • Salt and pepper
  • 2 teaspoons ground cumin
  • 2 Tbsp extra virgin olive oil
  • 1 cup (235 ml) of chicken or beef broth
  • 1 cup (235 ml) dry white wine (can sub with apple brandy or apple cider)
  • 2 medium sized apples, peeled, cored, and sliced


1 Preheat oven, prepare the tenderloins: Preheat oven to 400° F (205°C). With the tip of a sharp knife, make deep little slits all over the tenderloins and insert the garlic slivers.

Season with salt, pepper and cumin.

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

put pork tenderloins into a hot pan sear pork tenderloins on all sides

3 Finish cooking tenderloins in oven, with broth and wine: Remove the tenderloins from the skillet (do not discard the juices in the skillet) and place the tenderloins in a roasting pan.

Add the broth and white wine to the roasting pan.

Cook in the oven at 400°F (205°C) for 10-15 minutes or longer, until their internal temperature reaches 140°F.

4 Cook apples in the same skillet: 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.

cook apple slices in juices from cooking the pork tenderloins

5 Let tenderloins rest: After the tenderloins have reached 140°F internal temperature, remove them from the oven. Transfer the tenderloins from the pan to a cutting board, cover with aluminum foil and let rest for 10-15 minutes. The internal temperature of the tenderloins will continue to rise while they rest.

6 Make gravy by boiling pan juices: 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.

make gravy with pan juices for pork tenderloin with apples

7 Slice and serve: 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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58 Comments / Reviews

No ImagePork Tenderloin with Apples

Did you make it? Rate it!

  1. Michael

    One note of caution, I used Apple Brandy, and apparently, the vaporized alcohol in the oven flashed in a cute fireball, and with enough force to pop the door open. I’m sure wine wouldn’t have had enough to do it, but if you use brandy, be careful.

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  2. Shanita

    Its great!!! I tried this with Pear and it was amazing it was like a party in my mouth


  3. Paula

    We love this recipe. I’ve made it many times; almost had it memorized but needed to come back to the site to check my memory. My husband doesn’t eat meat very often but he always is happy to see me making this. The only thing I do that differs from the recipe is to sprinkle the meat with garlic powder rather than inserting garlic in the meat. We didn’t care for the cooked garlic in the slices.


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  4. Elizabeth

    My family and I were not crazy about it. I followed the recipe exactly , if I make it again I’ll brown the apples more than put them in with the pork cooking at a lower temperature for longer and thickening the sauce with a rue .


  5. Linda Abbott

    This was incredibly delicious. I didn’t have apple brandy and wanted to keep the apple flavor prominent, so I used hard cider. Thank you so much for this one.


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Pork Tenderloin with ApplesPork Tenderloin with Apples