Pork Tenderloin with Apples

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.

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4-6, depending on the size of the tenderloins


  • 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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  • 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.


  • 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 .


  • 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.


  • Gloria

    There were no juices to simmer from the initial searing, fuji apples, or the roasting, so I really had nothing to flavor the gravy. Wondering what I did wrong?

    • Elise Bauer

      Hi Gloria, some of the browning should have left its mark in the skillet in step 2, unless you used a super stick-free pan.

  • Anna

    Wow! Another winner. Thank you for sharing your delicious recipes. Pork rested for 15 min to get it to 145°F.


  • Chris

    I think you should update the post to mention that the cook time in your recipe only achieves ~145. Fresh pork is supposed to be cooked to 160 (170 for fully cooked). It took 30 minutes for my tenderloin to get to the right temperature and by then – my apples that were sitting aside were all cold and nasty.

  • Susan

    I just made this — it was delicious! My pork tenderloin might have been larger than yours because it took 20 min to cook.

    I used apple cider, because that is what I had! Thanks Elise!


  • 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 Bauer

      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.

  • 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.

  • 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).


  • Cris

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


  • 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!


  • 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

  • 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.

  • 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.

  • 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!


  • 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!

  • 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.

  • 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!

  • 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.


  • 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.

  • 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.

  • 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.

  • 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

  • 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.

  • 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

  • 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

  • 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

  • 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.

  • 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!

  • 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…

  • 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.

  • 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

  • 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!

  • 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

  • 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

  • Laura

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

    Uncovered. ~Elise

  • Varun

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

  • 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.

  • 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

  • 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.

  • 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!

  • qp

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

  • Barb

    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.

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

  • 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

  • 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!

  • 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!

  • 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!

  • 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.

  • kenji

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

  • 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!