Pork Tenderloin with Roasted Apples

This Pork Tenderloin with Roasted Apples combines savory, juicy pork with the tangy sweetness of roasted apples. A deliciously balanced one-pot dish your whole family will love.

This roast pork tenderloin and roasted apples recipe is the perfect way to embrace fall flavors. While you might typically associate apples with desserts like apple pie or apple crumble, incorporating apples into savory dishes can add natural sweetness and a touch of tartness.

This pork tenderloin recipe highlights just how versatile apples can be in enhancing your meals. Pairing apples with pork is a naturally good fit. The savory pork flavors are well complemented by the sweet and tart apple flavors.

How to choose the right apple?

The apple section in the grocery store is usually full of options that are great to eat but when it comes to cooking or baking with apples you should take a few minutes to consider a few things; the texture of the apple, how sweet the apple is, and how you are going to use it.

Some apples are naturally more tart, keep their shape better when baked, and are more crisp. This guide to the best apples for baking and cooking can help you make heads or tails out of all the different varieties so you can choose accordingly.

Olive oil, fresh rosemary, pork tenderloin, fennel seeds, salt, pepper, green apples, fresh thyme and a dish towel.

Ingredients

Pork tenderloin: Choose a pork tenderloin that has even marbling.
Apples: I used green apples, sliced, as I wanted the apples to be tart.
Olive oil: Extra virgin olive oil is my preferred oil but any type will work.
Fennel seeds: Fennel seeds add a savory flavor to the pork.
Salt and pepper: Add salt and pepper to taste.
Butter: Salted or unsalted butter will both work. If you use salted, adjust the amount of added salt.
Thyme: Fresh thyme adds the finishing touch. If you don’t have thyme, use rosemary.

Pork tenderloin and roasted apples in a skillet with fresh thyme, and a dishtowel.

How To Make Pork Tenderloin With Roasted Apples

First: Combine the salt, pepper, and fennel seeds, and then use this mixture to season the pork on all sides.
Second: Using a large oven-safe skillet, heat the oil over medium-high heat. Place the pork tenderloin in the skillet and brown well on all sides. This is an important step to help caramelize the exterior while helping to keep the interior moist.
Third: Add the butter and the apple slices to the skillet, spreading the slices out so they don’t overlap. Stir in the fresh thyme or rosemary.
Fourth: Transfer the skillet with the tenderloin and apples to the oven and roast until the internal temperature registers 145 degrees using a meat thermometer.
Fifth: Remove the tenderloin from the oven and let it rest for 10 minutes before slicing it. Garnish with the fresh thyme and serve.

RECIPE TIP

The safest way to determine if your meat is fully cooked is by using a meat thermometer. For pork you want the meat to measure 145 degrees Fahrenheit.

Pork tenderloin and roasted apples in a skillet with fresh thyme, a dishtowel, and a green apple.

Storage

Store leftover pork and roasted apples in an airtight container in the fridge for 3-4 days. Reheat in the microwave or oven.

Leftovers can also be frozen for up to 3 months. Thaw in the fridge overnight.

This recipe for pork and roasted apples can also be meal-prepped and stored in the fridge until you are ready to eat it.

Looking for more pork recipes:

Pork tenderloin and roasted apples in a skillet with fresh thyme.

Can i use pork chops instead of a pork roast?

Yes, you can use pork chops instead of a pork roast however your cook time will be different. Watch the pork chops carefully so they don’t overcook.

do i need to peel the apples?

I peeled the apples in this recipe but the choice is yours.

can i use a different type of apple?

If you don’t have green apples on hand I suggest you use Honeycrisp or Gala apples. If you don’t have these either, any apple will work you may just end up with a slightly different level of sweetness and tartness.

why do i have to let the pork tenderloin sit before cutting it?

Letting the meat sit before cutting it allows the juices to redistribute themselves so your pork is juicy, no dry.

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ star rating and let me know how it went in the comments below 👇🏻 Thank you!

Season the pork with salt, pepper and fennel seeds on all sides equally.
Heat 1 tbsp oil in a large oven safe skillet over medium-high heat. Brown tenderloin well on all sides (about 10 minutes)
Add butter and apple slices to the skillet. Toss them in the pan then spread them so they are not overlaying. Add fresh thyme or rosemary.
Transfer tenderloin and apples in skillet to the oven and roast at 450F degrees for about 15 minutes or until internal temperature registers 145 degrees.
Allow tenderloin to rest for 10 minutes before slicing it. Garnish with fresh thyme and serve