Our The perfect roast pork tenderloin recipe guarantees juicy, tender pork. If that’s not enough, the pork is roasted on a bed of apples, onions and herbs. Yummy!
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Related: We love this juicy pork tenderloin with peppers and onions
How to prepare perfectly roasted pork tenderloin
No dry, overcooked pork tenderloin necessary! With our easy method for cooking pork tenderloin, you’ll be rewarded with tender, flavorful pork. Based on all the reviews (below), you guys love this recipe! So let’s learn how to do it, yeah? By the way, if you love the combination of apples and onions with pork, check out our Pork Chops with Cheese Stuffing and Apple Stuffing!
Pork tenderloin is quite lean and almost fat-free. As a result, it can be difficult to keep it moist and juicy on the inside. Unless you know a few secrets:
Before roasting, we always sear our pork fillets on all sides. To do this, we pat the pork dry, rub it with a little oil and then season it with salt. Put it in a hot pan and sear it on all sides until golden brown, which gives it color and lots of flavor. We do that with other proteins too. Take a look at our Easy Lemon Chicken Thighs. Before we bake them in the oven, we sear them first.
Be careful not to overcook the fillets. We know this sounds obvious, but we’ve all been served overcooked (and dry) pork tenderloin, right? That’s the deal. Keep the oven temperature high (we opt for a 425 degree oven). Then fry the pork for 15 to 20 minutes.
When is pork tenderloin cooked?
Whether we’re making tenderloin or pork chops, we cook our pork until an internal thermometer reads between 63 and 65°C at the thickest part.
This guarantees that the pork stays juicy on the inside. It also means the meat will be slightly pink in the middle, which doesn’t bother us at all. If you’re not a fan of pink, cook a little longer, but be careful not to overdo it.
What to serve with pork tenderloin
This pork tenderloin is so flavorful that it doesn’t take much effort to make a full meal out of it. Here are some of our favorite side dishes:
Perfect roasted pork tenderloin with apples
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PREPARATION
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COOK
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IN TOTAL
The trick to tasty and juicy pork tenderloin is to sear the pork before roasting. In our recipe, the pork is seared and then baked on a bed of apples and onions. Most often, pork fillets are sold in packs of two fillets. A fillet should be generous for 2 people and most likely 3 people.
A note: “pork tenderloin” and “pork loin” are two different cuts of meat. Pork tenderloins are much thinner and take less time to cook.
Makes 6 servings
Watch as we prepare the recipe
you will need
2 pork tenderloins (about 1 1/2 pounds each)
2 tablespoons vegetable oil, plus more as needed
1 1/2 teaspoons salt, plus more as needed
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme leaves
1/4 teaspoon ground black pepper
2 apples, cored and sliced ​​(we like Granny Smith, Golden Delicious, or Braeburn)
2 onions, sliced
1 cup chicken broth, see our homemade chicken broth recipe
1 tablespoon butter
directions
- Prepare pork
1Preheat the oven to 200°C. Trim each fillet of any silver skin (this can be tough while cooking). To do this, use a small sharp knife and slide the blade down and out to remove it.
2Pat pork dry with paper towels, then rub with 1 tablespoon oil and 1 1/2 teaspoons salt. Heat 1 tablespoon oil in a heavy-bottomed ovenproof skillet over medium-high heat. When the oil is hot and simmering, add the pork tenderloin pieces and sear, turning occasionally, until evenly browned throughout. about 12 minutes. Place on a large plate or cutting board. (The pork is not cooked through).
- Prepare apples and onions
1Place the pan you seared the pork in on the stovetop over medium-high heat. Check the pan. If it looks dry, add 2 to 3 teaspoons of additional oil. (If there is still fat in the pan from frying the pork, there is no need to add extra oil.)
2Add the apples and onions and cook, stirring occasionally, until the edges are lightly browned, about 5 minutes. Stir in 1 teaspoon of thyme.
- End
1Using a pastry brush (or your fingers), rub the roasted pork all over with mustard, 2 teaspoons thyme, and black pepper. Place the roasted pork tenderloins on top of the apples and onions, then pop into the oven.
2Roast for 10 to 15 minutes or until an internal thermometer inserted at the thickest part reads between 145 and 150 degrees F. Place the pork on a large plate and cover with aluminum foil. Leave to rest for about 10 minutes.
3While the pork is resting, return the pan with the apples and onions to the stove and turn the heat down to medium. Add chicken broth and scrape the pan with a wooden spoon, removing any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
4To serve, cut the pork into 1-inch (2.5 cm) slices, then serve on a bed of apples and onions with pan sauce drizzled over the top.
Adam and Joanne’s tips
- Side dish suggestions: You can’t go wrong with the classics like our favorite homemade mashed potatoes or cinnamon roasted butternut squash.
- Update: Some reviewers felt that the apples in this recipe came out a little too soft. We don’t mind, as it makes a wonderful sauce. However, if you’re concerned, cook the apples and onions separately from the pork – just use two pans. This way, you can cook the pork while you simultaneously cook the apples and onions until you’re happy with the consistency — maybe a few minutes less than above.
- Nutritional Information: The nutritional information below is an estimate. We used the USDA Supertracker Recipe Calculator to calculate approximate values.
If you make this recipe, take a picture and tag it with the hashtag #inspiredtaste – we love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving
calories
293
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protein
35g
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carbohydrate
10g
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fiber
2g
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total sugar
6g
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total fat
12g
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Saturated Fatty Acids
4g
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cholesterol
101 mg
Recipe updated originally posted February 2013. Since posting in 2013 we have tweaked the recipe to make it clearer and added a short recipe video. – Adam and Joanne