Apple Glazed Pork Tenderloin

Pork and apples have long been a comforting American autumn pairing, especially when tenderloin meets a glossy cider glaze. Honeycrisp apples roast alongside the seared pork with maple, Dijon, and fragrant herbs for an easy one-pan dinner.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

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

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Ingredients

• 1.5 lb pork tenderloin
• 2 large Honeycrisp apples
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 3 garlic cloves
• 2 tbsp olive oil
• 1/2 cup apple cider
• 1 tbsp Dijon mustard
• 2 tbsp maple syrup
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1 tbsp butter

Instructions

1. 1Preheat the oven to 400°F and position a rack in the center. Pat the pork tenderloin dry with paper towels and season it generously all over with salt and black pepper.
2. 2Core the apples and slice them into thick half-moons half an inch thick, leaving the skin on for color and texture. Smash the garlic cloves lightly and strip the thyme and rosemary 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 tenderloin 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, turning once, until the apples begin to soften and pick up a light caramelized edge, about 3 minutes.
5. 5Nestle the seared pork back into the skillet among the apples. Tuck the remaining whole herb sprigs the meat.
6. 6Whisk together the apple cider, Dijon mustard, and maple syrup in a small bowl, then pour the mixture over the pork and apples. Bring the liquid to a gentle simmer on the stovetop.
7. 7Transfer the skillet to the oven and roast until the pork reaches 145°F in the thickest part, 15 to 18 minutes. The apples should be tender but still hold their shape and the glaze will look glossy.
8. 8Remove the skillet carefully, tent the pork loosely with foil, and let it rest for 5 to 8 minutes so the juices redistribute.
9. 9While the pork rests, set the skillet back over medium heat and swirl in the butter, scraping up any browned bits to thicken the pan juices slightly. Taste and adjust seasoning if needed.
10. 10Slice the pork into medallions against the grain. Spoon the warm apples and herb-scented glaze over the top and finish with a scatter of fresh thyme leaves before serving.