Apple Glazed Pork Tenderloin

Pork and apples have long shared the American autumn table, a natural sweet-savory pairing. This weeknight tenderloin sears in one pan, then finishes with a glossy cider-Dijon glaze, crisp apple half-moons, and fresh thyme.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 385 cal
• 36g protein
• 18g carbs
• 18g fat

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Ingredients

• 1.5 lb pork tenderloin
• 2 medium crisp apples
• 4 fresh thyme sprigs
• 3 garlic cloves
• 1 tbsp Dijon mustard
• 1/2 cup apple cider
• 2 tbsp olive oil
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. 1Pat the pork tenderloin dry with paper towels and season it generously all over with salt and pepper. Let it sit at room temperature for 10 minutes while you prep the apples.
2. 2Core the apples and slice them into thick half-moons, leaving the skin on for color and texture. Smash the garlic cloves lightly and strip the thyme leaves from half the sprigs.
3. 3Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Sear the pork on all sides until deeply golden brown, about 2 to 3 minutes per side, then transfer it temporarily to a plate.
4. 4Lower the heat to medium and add the apple slices and smashed garlic to the same skillet. Cook, stirring gently, until the apples begin to soften and pick up browned bits from the pan, about 3 minutes.
5. 5Stir in the Dijon mustard and apple cider, scraping up any fond from the bottom of the skillet. Nestle the seared pork back into the pan among the apples and tuck in the remaining thyme sprigs.
6. 6Transfer the skillet to a preheated 400°F oven. Roast until the pork reaches 145°F in the thickest part and the apples are tender and caramelized at the edges, 15 to 18 minutes.
7. 7Remove the skillet carefully and tent the pork loosely with foil. Let it rest for 5 to 8 minutes so the juices redistribute; the apples will continue to soften in the residual heat.
8. 8Slice the pork into medallions against the grain. Spoon the warm apples and pan juices over the top, finish with chopped parsley, and serve immediately while the glaze is glossy.