This flavorful pork tenderloin with apples is a cozy dinner made for crisp fall evenings. Tender pork is quickly seared, roasted until juicy, and finished with a simple maple pan glaze and buttery sautéed apples. Ready in about 30 minutes, this easy pork recipe brings together sweet, savory, and tangy flavors in a dish that feels special without being complicated.
Recipe review
Why you’ll love this recipe
Every home cook needs a few reliable dinners that always get a great reaction at the table. This maple glazed pork tenderloin with apples is one of those recipes. It looks elegant, tastes rich and comforting, and comes together quickly enough for a weeknight meal.
Pork and apples are a classic pairing for good reason. The pork tenderloin is mild, lean, and tender, while the apples add a sweet-tart bite that balances the richness of the meat. The maple glaze ties everything together with warm sweetness, a little tang from apple cider vinegar, and a savory note from Dijon mustard.
This recipe is especially appealing when the weather turns cool. It has all the flavors of fall without requiring hours in the kitchen. The pork is browned first for color and flavor, then roasted just until cooked through. While it rests, the apples and glaze are finished in the same pan, building a sauce that tastes much more complex than it is.
If you enjoy easy pork tenderloin recipes, quick dinner ideas, or meals with seasonal apples, this recipe belongs in your rotation. It is simple enough for everyday cooking but polished enough for guests.
Ingredients
You only need a short list of ingredients to make this 30 minute pork tenderloin recipe. The full amounts are listed in the recipe card below.
- pork tenderloin
- kosher salt
- pepper
- ground sage
- salted butter
- apples
- pure maple syrup
- apple cider vinegar
- Dijon mustard
How to make pork tenderloin with apples
This pork tenderloin with apples is made in just a few easy steps. Season and sear the pork, roast it in the oven, then use the same pan to cook the apples and maple glaze. The overview below will help you see how the recipe comes together before you start cooking.
- Season the pork tenderloins on all sides with kosher salt, pepper, and ground sage.
- Sear the pork in salted butter until the outside is golden brown.
- Transfer the tenderloins to the oven and roast until cooked through.
- While the pork roasts, sauté the apples in the same pan.
- Add pure maple syrup, apple cider vinegar, and Dijon mustard to make the glaze.
- Let the glaze gently reduce, then whisk in a little more butter for a glossy finish.
- Slice the rested pork into medallions and serve it with the apples and maple glaze.
Hint
You do not have to peel the apples. Leaving the peel on adds texture and gives the finished dish a pretty pop of color.
Recommended equipment
The right tools make this maple glazed pork tenderloin easier to prepare. These basics are helpful for searing, roasting, slicing, and checking the pork for doneness.
- Baking sheet
- Foil
- Cutting boards
- Chef knife
- Measuring cups
- Metal measuring spoons
- Large sauté pan
- Digital thermometer
Amy’s tips
- Remove the pork tenderloin from the refrigerator 20 to 30 minutes before cooking. Taking off the chill helps the meat cook more evenly.
- Sear the pork in salted butter for a deeper, richer flavor.
- Do not overcook pork tenderloin, or it can become dry and tough. Use an instant-read digital thermometer and remove the pork from the oven when it reaches 145 degrees F.
- Let the pork rest for 5 to 10 minutes before slicing so the juices stay in the meat.
Frequently asked questions
Firm, crisp, mildly sweet apples work best with pork tenderloin. Choose apples that hold their shape when cooked, such as Honeycrisp, Gala, Braeburn, Rome Beauty, or Northern Spy.
Yes. Searing pork tenderloin gives it a golden brown crust and adds excellent flavor. Browning the meat helps develop the savory richness that makes this dish so satisfying.
For tender, flavorful pork, cook pork tenderloin until it reaches an internal temperature of 145 degrees F. A digital thermometer is the easiest way to check doneness accurately.
More pork recipes to try
- Pork with Chipotle Honey Orange Sauce
- Sweet and Spicy Pork Tenderloin with Mango Salsa
- Roasted Pork Tenderloin with Strawberry Jalapeno Salsa
- Grilled Pork Tenderloin with Berry Bacon Sauce
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. I always enjoy hearing how the recipe turned out in your kitchen.
Thanks ~ Amy
Recipe
Maple Glazed Pork Tenderloin with Apples
Ingredients
- 2 1 pound pork tenderloins
- kosher salt
- pepper
- ground sage
- 3 tablespoons salted butter divided
- 2 cooking apples such as Granny Smith or Gala cored and sliced into thin wedges; peel left on or removed
- ⅓ cup pure maple syrup
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
Instructions
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Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil and set it aside.
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Place the pork tenderloins on a cutting board. Season all sides with kosher salt, pepper, and ground sage.
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Heat a large sauté pan over medium heat. Add 1 tablespoon of salted butter. When the butter melts and begins to foam, add the pork tenderloins. Sear until browned on all sides, about 3 to 4 minutes per side.
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Transfer the seared pork tenderloins to the prepared baking sheet. Roast for 10 to 15 minutes, depending on their size. The pork is done when it reaches 145 degrees F on a digital thermometer. Remove from the oven and let rest for 5 to 10 minutes before slicing.
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While the pork roasts, prepare the maple glaze and apples.
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Return the same sauté pan to medium heat. Add 1 tablespoon of salted butter. When it melts and foams, add the sliced apples. Sauté for 4 to 5 minutes, until the apples begin to soften but still hold their shape.
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Stir in the maple syrup, apple cider vinegar, and Dijon mustard. Bring to a low boil and reduce for 2 to 3 minutes. Whisk in the remaining tablespoon of salted butter, then season to taste with kosher salt and pepper.
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Slice the pork tenderloin into 1 inch medallions. Drizzle with the maple glaze and serve with the sautéed apples.
Notes
- Take the pork tenderloin out of the refrigerator 20 to 30 minutes before cooking so it roasts more evenly.
- Searing the pork in salted butter gives the dish its best flavor.
- The apples do not need to be peeled. The peel adds color and texture.
- Use a digital thermometer and remove the pork from the oven at 145 degrees F to keep it juicy.
- Rest the pork for 5 to 10 minutes before slicing.
Nutrition
