Apple Thyme Pork Tenderloin

Pork and apples have long been a comforting American autumn pairing, and this sheet-pan supper keeps weeknights simple. Tenderloin roasts with crisp apples, onion, and fragrant thyme until everything caramelizes together.

Serves 4 · 15 min prep · 28 min cook

Estimate for one serving

• 385 cal
• 36g protein
• 22g carbs
• 16g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb pork tenderloin
• 3 medium crisp apples (Honeycrisp or Fuji)
• 1 large yellow onion
• 8 fresh thyme sprigs
• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 4 garlic cloves
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1/4 tsp ground cinnamon
• 1 tsp chopped fresh rosemary

Instructions

1. 1Preheat the oven to 400°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Pat the pork tenderloin dry and season it all over with salt, pepper, and a light dusting of cinnamon.
3. 3Whisk the olive oil, Dijon, and apple cider vinegar together in a small bowl, then brush the mixture generously over the pork.
4. 4Core the apples and slice them into thick wedges, keeping the peels on for color and texture.
5. 5Cut the onion into thick wedges and smash the garlic cloves lightly with the side of a knife.
6. 6Scatter the apple wedges, onion, and garlic across the sheet pan, then nestle the pork in the center.
7. 7Tuck the thyme sprigs and chopped rosemary the pork and fruit so the herbs perfume everything as it roasts.
8. 8Roast for 22 to 28 minutes, until the pork reaches 145°F in the thickest part and the apples are tender with golden edges.
9. 9Rest the pork on a cutting board for 5 minutes so the juices redistribute.
10. 10Slice the tenderloin into medallions, spoon the roasted apples and onions alongside, and drizzle with the pan juices before serving.