Pork Tenderloin with Apples and Onions

Pork Tenderloin w/Apples and Onions

Pork Tenderloin with Apples and Onions – This is an easy, weeknight dish that can be ready in about 30 minutes. While the pork is in the oven, steam a veggie side or make a salad.

Pork Tenderloin vs. Pork Loin 

A pork loin is not the same as a pork tenderloin. Pork tenderloin is a long thin piece of meat about 7-8″ long and around 2″ in diameter. A pork loin is a thicker piece of meat that is often cut down into roasts and chops.

Pork Tenderloin with Apples and Onions
Pork Tenderloin in Cast Iron Pan

Pork tenderloin is, as far as I’m concerned, the best cut of pork. It’s called tenderloin because it is just that. It’s really tender when cooked correctly! The key is knowing exactly how long to cook pork tenderloin (and not to overcook it).

  • Cook at a high temperature so the outside will have nice color and flavor.
  • Brush with oil and fresh herbs & spices to the outside before cooking.
  • Use an instant-read thermometer to achieve the perfect temperature (at least 145).
  • Allow your meat to rest before cutting.
  • Do not overcook.  Pork tenderloin is very lean if overcooked can become dry.
Pork Tenderloin with Apples and Onions

Pork Tenderloin with Apples and Onions

Pork Tenderloin with Apples and Onions – This is an easy, weeknight dish that can be ready in about 30 minutes.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Keyword: Pork Tenderloin
Servings: 4 people
Calories: 310kcal


  • Cast Iron or oven proof skillet


  • 1.5- lb pork tenderloin silver skin removed
  • 1 tbsp oil to sear the pork
  • Salt & Pepper
  • 1 tbsp oil to sauté the onions & apples
  • 3 Granny Smith apples – peeled cored, and cut into eights
  • 2 medium onions sliced vertically
  • 1 tbsp Dijon mustard
  • 1 tbsp thyme
  • 1 cup warm chicken stock
  • 1 tbsp butter


  • Preheat the oven to 425 degrees
  • Trim all silver skin from tenderloin
  • Rub vegetable oil over the tenderloin and season with salt and pepper.
  • Heat 1 tbsp oil in a cast Iron or other oven-proof skillet over medium heat
  • Place tenderloin into the skillet and sear all sides, about 5 minutes each side.
    Pork Tenderloin with Apples and Onions
  • Transfer pork to a large plate.
  • Add 1 tbsp oil to any drippings in the skillet.
  • Cook apples and onions in the hot oil, stirring occasionally, until onions begin to soften, about 5 minutes.
    Pork Tenderloin with Apples and Onions
  • Nestle tenderloin into the skillet with apple/onion mixture.
  • Spread Dijon mustard evenly over browned tenderloin using a pastry brush.
  • Sprinkle 2 teaspoons thyme leaves over pork and apple/onion mixture
  • Salt & Pepper to taste
  • Roast in the skillet, uncovered, about 15 minutes, until an instant-read thermometer reads at least 145 degrees.
    Pork Tenderloin with Apples and Onions
  • Remove skillet from the oven, place pork on a plate, cover with aluminum foil and let rest.
  • Add chicken stock to the skillet containing apple mixture.
  • Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted.
  • Slice pork and serve over apple mixture.
    Pork Tenderloin with Apples and Onions



Serving: 4oz | Calories: 310kcal | Carbohydrates: 24g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 85mg | Sodium: 75mg | Potassium: 730mg | Fiber: 4g | Sugar: 16g | Vitamin A: 18IU | Vitamin C: 1.8mg | Calcium: 5.1mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Pork Tenderloin with Apples and Onions
Pork Tenderloin with Apples and Onions

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If you liked our recipe for Pork Tenderloin with Apples and Onionsyou should try our recipe for Pork Chops with Chili sauce.

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8 thoughts on “Pork Tenderloin w/Apples and Onions”

  1. 5 stars
    This is a very well thought out an appealing recipe. Your directions for the pork tenderloin are fabulous as it is a bit tricky to make sure it doesn’t dry out. Apples are always a fabulous companion for pork and your recipe looks delectable.

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