Name: Pork Tenderloin with Apples and Onions
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 2 (1 1/2 pound) pork tenderloins; 2 teaspoons vegetable oil; 1 teaspoon sea salt; 2 tablespoons vegetable oil, divided, or more as needed; 3 medium Granny Smith apples - peeled, cored, and sliced into eighths; 2 medium sweet onions, sliced vertically; 3 teaspoons chopped fresh thyme, divided; 0.25 teaspoon ground black pepper, or to taste; 1 tablespoon Dijon mustard; 1 cup chicken stock; 1 tablespoon butter

Pork Tenderloin with Apples and Onions Recipe

Cook Time: 45 minutes

Original Recipe Yield: 6 servings

Ingredients:

2 (1 1/2 pound) pork tenderloins
2 teaspoons vegetable oil
1 teaspoon sea salt
2 tablespoons vegetable oil, divided (or more as needed)
3 medium Granny Smith apples, peeled, cored, and sliced into eighths
2 medium sweet onions, sliced vertically
3 teaspoons chopped fresh thyme, divided
teaspoon ground black pepper (or to taste)
1 tablespoon Dijon mustard
1 cup chicken stock
1 tablespoon butter

Directions:

Preheat the oven to 425F (220C).
Trim the silver skin from the pork tenderloins and pat them dry using paper towels.
Rub 2 teaspoons of vegetable oil over the tenderloins, then sprinkle with sea salt.
Heat 1 tablespoon of vegetable oil in a large, oven-proof skillet over medium heat until shimmering.
Place the tenderloins in the hot oil, rotating to brown all sides, about 10 minutes. Transfer the pork to a large plate.
Add the remaining 1 tablespoon of vegetable oil to the skillet with the drippings.
Cook the apples and onions in the hot oil, stirring occasionally, until the onions turn translucent, about 5 minutes. Add more oil if needed.
Season the apple-onion mixture with 1 teaspoon of thyme and black pepper, stirring gently to combine. Remove the skillet from the heat.
Using a pastry brush, spread Dijon mustard evenly over the tenderloins and sprinkle with the remaining 2 teaspoons of thyme.
Place the tenderloins into the skillet with the apple mixture.
Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145F (63C), about 15 minutes.
Remove the skillet from the oven and transfer the pork to a large platter. Cover with aluminum foil and let rest.
Meanwhile, pour the chicken stock into a saucepan and cook over medium-high heat until reduced by half, about 8 to 10 minutes.
Pour the reduced stock into the skillet with the apple mixture and cook over medium-high heat until boiling, about 5 minutes. Stir in the butter until melted.
Slice the rested pork and serve it over the apple-onion mixture.

Recipe Tips:

The Granny Smith apples will cook down and become a sauce for the pork. If you prefer the apples to hold their shape, use Golden Delicious or another firm cooking apple.
Chicken stock can be reduced in the microwave instead of on the stovetop if preferred.

Nutrition Facts (per serving):

Calories	313
Total Fat	13g (17% Daily Value)
Saturated Fat	4g (19% Daily Value)
Cholesterol	104mg (35% Daily Value)
Sodium	563mg (24% Daily Value)
Total Carbohydrate	13g (5% Daily Value)
Dietary Fiber	2g (7% Daily Value)
Total Sugars	9g
Protein	36g (72% Daily Value)
Vitamin C	7mg (8% Daily Value)
Calcium	24mg (2% Daily Value)
Iron	5mg (30% Daily Value)
Potassium	704mg (15% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your needs. Always consult with a healthcare professional if you're following a medically restricted diet.

Comments

Alexander Green

10/13/2025 08:38:54 PM

I tried this recipe tonight and it was absolutely fantastic! I substituted dried thyme for fresh, used honeycrisp apples instead of granny smith apples, and poured a bit of balsamic vinegar over the apples and onions before adding the butter. I also decided to keep the apple skins on instead of peeling them. My husband loved it so much that he insisted we add it to our regular meal rotation.

David Mitchell

10/13/2025 01:48:11 PM

We had a great time with this recipe. Instead of taking a chance on overcooking the apples, I decided to roast them with the pork and set them aside while I simmered the broth. I later combined them with brown sugar and butter to create a delicately sweet sauce. Served alongside roasted potatoes, this made for a delightful autumn dinner.

Anthony Wilson

10/13/2025 02:49:02 AM

Pork tenderloin with apples and onions is a timeless dish, and this recipe absolutely delivered. After roasting in the oven, I took out the pork, deglazed the pan with a bit of dry sherry, chicken broth, and butter. Slicing the pork and mixing it with the apples, onions, and the flavorful sauce brought everything together perfectly.

Rachel Brown

10/13/2025 04:22:49 PM

This dish was incredibly tasty. While my husband loves pork, the addition of apples and onions elevated it to a whole new level for me as well. I opted not to use thyme, and even without it, the flavors were still outstanding. Taking advice from other reviewers, I added a splash of balsamic vinegar and served it over a bed of rice, which extended the dish perfectly. I am definitely going to make this again! I plan to follow this recipe for cooking pork tenderloin even without the apples and onions, as it resulted in wonderfully tender pork. Thank you for sharing this fantastic recipe!

Joyce Cruz

10/12/2025 01:11:42 AM

This dish was a pleasant surprise! It provided a refreshing variation from my usual breaded pork tenderloin recipe. I cooked it in a regular skillet and then moved it to a glass dish in the oven. I believe this recipe and the topping would work wonders on pork chops as well.

Heather Collins

10/12/2025 05:16:50 AM

I followed the recipe with only a couple of adjustments - I used the gala apples I had available, kept the peels on, and included 2 dollops of balsamic vinegar based on a recommendation from another reviewer. I believe the balsamic vinegar truly elevated the flavor of the sauce. We thoroughly enjoyed it.

Aaron Torres

10/15/2025 06:22:35 AM

I tried out a scaled-down version of the recipe for just the two of us. Personally, I felt like it needed a bit more sauce, but my wife was happy with the amount (I had halved it). I'll follow her lead and stick with halving the sauce next time. I used a garlic and herb marinated tenderloin, which turned out wonderfully juicy. The mustard topping added a delicious flavor that paired well with the onion and apple sauce. I opted to roast it at 400 degrees instead of 425, and it cooked through in about 15 minutes. Overall, a tasty and quick dish!

Debra Jones

10/13/2025 03:17:57 PM

I opted for pork loin roast instead of tenderloin. By monitoring it closely and ensuring it reached 145 degrees, I found that it cooked perfectly according to the instructions. Overall, this recipe is a keeper, and I'm delighted with the results using granny apples.

Scott Jones

10/12/2025 04:05:06 PM

This dish was a hit with everyone! Even my son, who usually isn't a fan of pork, went back for thirds. I followed the recipe exactly, except for substituting leeks for onions. I will definitely be making this again!

Mary Jones

10/13/2025 02:29:05 PM

I made a few tweaks to this recipe by including a cup of sauerkraut. My husband raved that it was the most delicious pork dish he had ever tasted!

Barbara Ramirez

10/13/2025 06:47:25 AM

Unchanged

Jason Rodriguez

10/14/2025 04:45:37 AM

Executing this recipe was a breeze, and the end result was absolutely delectable.

William Gomez

10/15/2025 03:05:34 AM

Followed the recipe and absolutely loved it! Made a quick snack by slicing a few apples and sprinkling them with brown sugar on top. Delicious!

Justin Thomas

10/14/2025 08:51:00 AM

Remove the onions and it will taste delicious.

Alexander Harris

10/14/2025 07:50:43 AM

I usually can't stand pork tenderloin, but this recipe completely blew me away! I couldn't resist going back for seconds and even thirds - it was that good! This dish definitely deserves 5++++ stars. The only thing that confused me was the instruction to use 2 (1 1/2 lbs) tenderloins. Did it mean to use a total of 3 lbs, or did it refer to the weight of the 2 tenderloins in the package? Either way, I ended up using one package with 2 loins inside totaling 1.5 lbs, and the result was absolutely delicious!

Larry Cruz

10/15/2025 03:34:42 AM

Fantastic! I made no changes and this will definitely be a regular part of my meals.

Rachel Roberts

10/14/2025 05:33:49 AM

Delicious flavor. The instructions were a bit confusing at times, but that's likely due to my own reading skills. I will definitely be preparing this dish again.

Nicholas Smith

10/13/2025 10:54:48 AM

I followed the advice of a reviewer and doubled the spices, but the dish ended up tasting bland. It was decent, but lacked a distinctive flavor profile.