Apple Grape Pork Tenderloin

Autumn harvest flavors shine in this American skillet supper built for busy nights. Seared pork tenderloin finishes with Honeycrisp apples, red grapes, and sage for a sweet-savory glaze that feels special without the fuss.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 385 cal
• 38g protein
• 22g carbs
• 15g fat
• 3g fiber

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Ingredients

• 1.5 lb pork tenderloin
• 2 medium Honeycrisp apples
• 1.5 cups red seedless grapes
• 2 tbsp chopped fresh sage
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 3 garlic cloves
• 1 tsp salt
• 3/4 tsp black pepper
• 1 tbsp fresh thyme
• 1/3 cup chicken broth

Instructions

1. 1Pat the pork tenderloin dry and season all sides generously with salt and pepper.
2. 2Heat olive oil in a large oven-safe skillet over medium-high until shimmering.
3. 3Sear the tenderloin on all sides until deeply golden, about 2 to 3 minutes per side, then transfer temporarily to a plate.
4. 4Core and slice the apples into thin wedges; leave grapes whole.
5. 5Lower heat to medium, add minced garlic and chopped sage to the same skillet, and stir until fragrant, about 30 seconds.
6. 6Return the pork to the skillet, nestle apple slices and grapes it, and drizzle with mustard and vinegar.
7. 7Pour in the broth, sprinkle thyme, and bring the liquid to a gentle simmer.
8. 8Transfer the skillet to a 400°F oven and roast for 12 to 15 minutes until the pork reaches 145°F internal temperature.
9. 9Rest the pork on a cutting board for 5 minutes while the fruit continues to soften in the pan juices.
10. 10Slice the tenderloin into medallions, spoon the warm apple-grape mixture and pan sauce over the top, and finish with extra fresh herbs.
11. 11Serve immediately as a complete high-protein plate with a simple green salad.