Apple Pork Tenderloin

Ingredients You Will Need

Just a few simple ingredients as a matter of fact and a cast iron skillet and you will be on your way to the glory of pork tenderloin with apples and brown sugar.

You could also prepare the dish using a slow cooker and we include instructions on how to do it in the recipe card.

three large apples - such as Gala, but if you want a tangier variety like Granny Smith apples use those and a bit more sugar

pork tenderloin roast - about 2 lbs piece to serve 4, take it out of the refrigerator to come to room temperature before you begin

two medium sized onions - we like a combination of yellow and red onion

vegetable cooking oil and butter

brown sugar, salt & black pepper, ground cinnamon and one cinnamon stick (optional)

apple cider/juice or pumpkin ale - you can make this dish year round and use apple cider or apple cider vinegar mixed with apple juice, but when in season - we recommend pumpkin beer. If you have none of the above, chicken broth can work.

TIP: Pumpkin beer as the liquid of choice adds so much flavor. It tastes rich with intense spice notes and sweetness and beautifully brings out the flavors of the pork. 

NOTE: If cooking a larger piece of pork tenderloin you definitely need to use a larger heavy bottomed skillet and increase the rest of the ingredients (simply click on the servings number in the recipe card below and slide the bar, the ingredient amounts will adjust.

Step-by-Step

Mix the salt, pepper and ground cinnamon to create a rub for the tenderloin and set aside.

Peel and slice the apples (leaving the skin on a few slices is a good way to add a varying texture element; optional). Be sure not to slice them too thin because they will turn to mush during cooking.

Thinly slice the peeled onions.

Before you proceed with the steps involving the apple pork tenderloin, we recommend that you remove the silverskin. This is common step with several cuts of meat.

The silverskin is that thin, white membrane layer you can see in the ingredients picture above that covers the side toward the end of the pork tenderloin. It is helpful to remove it because it shrinks with heat and pulls on the pork causing it to twist in a bow shape.

Season the tenderloin liberally but not excessively on all sides with the salt, pepper and cinnamon rub.

Heat your cast iron skillet over medium high heat and add a tablespoon of olive oil.

Then sear the pork tenderloin on all sides - about one minute per side. This will create a 'seal' and lock its juices in, ensuring it remains moist and flavorful during the cooking process.

Once the pork is seared remove it and set it aside while you turn your attention to the apples and onions.

Add a bit more cooking oil to the same skillet and cook the onions until translucent, then add the apples and mix them with the onions. Saute for 2 minutes. 

Add the cinnamon stick (if using) then sprinkle brown sugar and stir.

Next comes our favorite moment - pour that pumpkin beer (or apple cider/juice) to deglaze the pan and form the base of the delicious sauce in which the dish will bake. Just love the sight of how the beer bubbles up ... and the aromas, too.

Finally place the seared pork tenderloin back in the skillet and bake at 375 F.

The pork should be done in about 20 mins (a bit longer if you have a larger piece). 

NOTE: Pork tenderloin doesn't have to be cooked to 155 F like most other cuts or pork. Look for internal pork tenderloin temp of 140-145 F when measured with food thermometer in the center of the meat.

Once out of the oven add the butter cut in small pieces on top of the apples and let it melt while you allow the pork to rest a little bit.

Take out the meat to slice it and baste the apples with the sauce in the pan (made silkier from the melted butter). Return the sliced pork to the skillet and serve.

Serve Pork Tenderloin with Apples Family Style or Plate Individually

We made tandoori seasoning rice with sultana raisins to accompany our roast pork tenderloin with apples and onions. The flavors complemented each other famously.

Since we are very low key most of the time we serve the pork in the skillet to share family style. This dish however lends itself to elegant individual portions and the complex flavor profile it delivers certainly merits a fancier presentation.

TIP: To make tandoori rice combine 1 cup of Jasmine or Basmati rice with 2 cups of water, 1 tablespoon butter, 1 teaspoon of tandoori seasoning and ⅓ cup of sultana raisins in a pot. Stir, cover with lid and cook on medium heat until the water is absorbed (about 10 - 15 minutes). Remove from heat and let sit covered. Fluff with a fork right before serving.

Garnish with fresh thyme if you have it on hand. Sometimes we drizzle a mix of Dijon mustard and maple syrup over the finished dish which adds another sweet and savory dimension. 

If you like sweet potatoes or green beans - they also make a lovely accompaniment to this delicious protein.