This roasted pork tenderloin with apples and onions is an easy one-pan dinner that feels cozy, fancy, and totally doable on a weeknight. Sweet apples, golden onions, and a quick pan sauce bring all the fall vibes.
We’re officially back in apple season, which always feels like a bit of a reset in the kitchen. Tomatoes are still hanging on (why you’ll catch me making this heirloom tomato tart as much as I can), but once that first crate of crisp, tart apples shows up, I start drifting toward cozier dinners.
I’m not quite ready for full-on soups and stews, but this pork tenderloin with apples and onions hits the early fall sweet spot – cozy, a little sweet, and still easy enough for a weeknight.
Pork tenderloin is a quick-cooking, lean protein that is super tender and juicy when properly cooked. This one is seared until golden, roasted until tender, and served with caramelized apples, sweet onions, and a quick pan sauce that pulls it all together in just a few minutes.
In the summer, I’ll usually go for this grilled chimichurri pork tenderloin, but as soon as the apples start showing up at the market, this version takes over.
If you’ve tried my maple glazed pork chops or thiscranberry glazed pork loin (a holiday favorite around here), this one’s in the same camp: big flavor, low effort, and no need to spend your whole afternoon in the kitchen. It’s just warm, satisfying, and a little more exciting than your usual Tuesday night dinner, which is exactly where I want to be this time of year.
AND if you love the meat and apple combo, I beg you to try this restaurant-quality apple-brie stuffed chicken, which has similar flavors.
Why You’ll Love This Recipe
Fast but flavorful: This pork tenderloin with apples and onions delivers the kind of depth you’d expect from a slow-cooked roast, but the dish is ready in under an hour, pan sauce and all.
One pan simplicity: Everything – the sear, the roast, and the sauce – happens in a single oven-safe skillet.
Leftovers reheat like a dream: The pork stays juicy and the sauce keeps everything tasting fresh. Just warm gently and serve over rice, roasted vegetables, or mashed potatoes!
Ingredient Notes
Pork Tenderloin
I used a standard approximately 1.5-pound pork tenderloin for this recipe – not to be confused with pork loin, which is a much larger (and tougher) cut of pork. Tenderloin cooks quickly and stays nice and juicy, especially with a good sear and short roast at high heat.
If yours is a little bigger or smaller, you may need to adjust the cook time slightly, so I highly recommend using a meat thermometer.
Olive Oil
A little olive oil gets the sear going and helps the apples and onions brown up in the pan. Any neutral oil works here, but I usually reach for extra virgin olive oil.
Apple
I used a Honeycrisp apple for this. It’s crisp, sweet, and holds its shape well when roasted. If you go with a tart variety (like Granny Smith), you can probably skip the lemon juice later on. Just make sure whatever apple you choose is firm enough to hold up to the heat! Other good choices are Jonagold, Fuji, Pink lady and Braeburn apples.
Yellow Onion
The onion softens and sweetens as it roasts, adding depth to the dish and balancing out the fruitiness of the apples. I like using a medium yellow onion, but red or white will work in a pinch.
Fresh Thyme
Fresh thyme adds just enough earthy flavor to balance the sweetness in this dish. If you don’t have fresh on hand, dried thyme works too — just cut the amount in half.
Dijon Mustard
The Dijon adds a little tang and richness to the glaze and helps coat the pork in flavor. I use it both before roasting and again in the sauce — it’s a small detail that makes a big difference.
Chicken Stock
Use low-sodium chicken stock if possible so you can control the salt. It deglazes the pan after roasting and helps form the base of the glaze.
Lemon Juice
A little lemon juice brightens up the pan sauce at the end. If your apples are already tart, feel free to leave this out. Just taste and adjust as you go.
Light Brown Sugar
This adds a touch of sweetness to balance out the mustard and lemon. It also helps the glaze thicken slightly without becoming sticky.
Unsalted Butter
Finishing the sauce with a little butter gives it a silky texture and rounds out the flavors. Salted or unsalted will work.
Don’t forget to watch the video!
Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step by Step Instructions
- Place an oven rack in the upper third of the oven and preheat to 400°F.
- Pat the pork tenderloin dry with paper towels and trim off the silver skin with a sharp knife. Season it generously on all sides with kosher salt and freshly ground black pepper.
- In a large, oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the pork and sear it, turning with tongs every couple of minutes, until it’s browned all over (this should take about 8 to 10 minutes). If the pan gets too smoky, just lower the heat a bit. Once it’s nicely browned, transfer the pork to a plate and set it aside.
- Reduce the heat to medium and add the apples, onions, and a pinch of salt to the same pan. Cook for 3 to 5 minutes, stirring often, until they start to soften and brown. You still want the apples to hold some bite. If the browned bits on the bottom of the pan start to look too dark, add a splash (about 1 tablespoon) of water and scrape them up. You can repeat this as needed.
- Once everything is lightly caramelized, stir in 1 teaspoon thyme and take the pan off the heat.
- Spread 2 teaspoons of Dijon mustard over the seared pork and sprinkle with the remaining thyme. Nestle the tenderloin back into the pan, right on top of the apples and onions.
- Transfer the skillet to the oven and roast until the internal temperature of the pork reaches 140-145°F, about 15 to 30 minutes depending on its size and sear. Once done, move the pork to a cutting board and let it rest for 10 to 15 minutes, loosely tented with foil.
- While the pork rests, return the pan to the stovetop over medium-low heat. Add the chicken stock, lemon juice, brown sugar, and the last bit of Dijon. Stir, scraping up any remaining brown bits, and simmer for 3 to 5 minutes, until the liquid has reduced to a glossy glaze. Turn off the heat and stir in the butter. Taste and adjust seasoning if needed.
- Slice the pork and serve it with the roasted apples and onions, spooning the glaze over the top.
Recipe Tips
Use a meat thermometer: Pork tenderloin can go from juicy to dry pretty quickly, so using an internal thermometer helps nail that perfect 140–145°F range. Just insert it into the thickest part for the most accurate reading. I use this inexpensive ThermoPro meat thermometer and it works great.
Don’t overcook the apples: You want them to keep some bite, so stop cooking as soon as they’re just starting to soften and caramelize.
No oven-safe skillet? No problem. Just transfer everything to a baking dish after searing the roast and cooking the apples and onions, and go from there.
Let it rest: Giving the pork a 10–15 minute rest after roasting helps the juices redistribute so you end up with juicy pork and not dry slices.
Storage Instructions
If you’ve got leftovers, they’ll keep well in the fridge for 3 to 4 days. Just transfer the sliced pork tenderloin with apples and onions (along with any extra glaze) into an airtight container once everything has cooled down to room temperature.
When you’re ready to reheat, I recommend warming everything gently in a skillet over medium-low heat with a splash of chicken stock or water to loosen the glaze and keep things from drying out. The microwave works too—just cover loosely and heat in short bursts until warmed through.
This isn’t a recipe I’d freeze, since the texture of the apples and onions can get a little mushy once thawed.
This recipe is written specifically for pork tenderloin, which is lean, tender, and cooks relatively quickly. A boneless pork loin roast will take longer to cook and won’t be quite as juicy using this exact method.
Technically, pork is classified as red meat by the USDA, since it comes from a mammal and contains more myoglobin than white meat like chicken. That said, it’s often lumped in with leaner proteins (especially cuts like tenderloin), and it cooks similarly to poultry. So while it’s red meat, it’s a pretty light and mild one!
Uncovered! You want the outside of the pork to get a nice, golden crust in the oven. Covering it would trap too much moisture and steam the meat instead of roasting it.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Pork Tenderloin with Apples and Onions
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Ingredients
- 1 pork tenderloin approximately 1 1/2 pounds
- Kosher salt and ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 large firm apple cored and sliced into wedges (I used honeycrisp)
- 1 medium yellow onion sliced into wedges
- 2 teaspoons chopped fresh thyme leaves
- 3 teaspoons Dijon mustard divided
- 1/2 cup low-sodium chicken stock
- 1/2 teaspoon lemon juice freshly squeezed
- 2 teaspoons light brown sugar
- 1 tablespoon unsalted butter
Instructions
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Place an oven rack on the upper third shelf and preheat the oven to 400 degrees F.
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Pat the pork tenderloin dry using paper towels, then use a knife to remove the silver skin. Season all over with salt and pepper.
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Heat the oil in a large, oven-safe skillet over medium-high heat. Add the tenderloin and sear, turning occasionally with kitchen tongs, until brown on all sides, 8-10 minutes. If the pan starts smoking too much, reduce the heat to medium. Transfer to a plate and set aside.
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Turn the heat to medium and add the apples, onions, and a pinch of salt. Cook, stirring frequently, until the ingredients start to brown, 3-5 minutes. You want the apples to still be slightly firm. If the brown bits in the pan look like they might burn at any point, add 1 tablespoon of water and use a spatula to scrape them up and stir into the other ingredients. This step can be repeated as needed.
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Once the ingredients have lightly caramelized, stir in 1 teaspoon of thyme and remove the pan from the heat. Brush the seared tenderloin with the remaining Dijon mustard, sprinkle with the remaining thyme leaves, and nestle it among the apples and onions in the pan.
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Transfer the pan to the oven and roast until the internal temperature of the pork reaches 140-145 degrees F, 15-30 minutes (see notes). Remove from the oven and transfer the pork to a cutting board to rest for 10-15 minutes. Tent the pork with foil to keep it warm.
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Return the pan to the stove and turn the heat to medium-low. Add the chicken stock, lemon juice, brown sugar, and remaining teaspoon of Dijon. Stir, scraping up any brown bits from the bottom, until the liquid has reduced to a glaze, 3-5 minutes. Turn off the heat and stir in the butter. Taste the glaze and add additional salt and pepper if needed.
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Slice the pork tenderloin and serve alongside the apples and onions, drizzling the glaze on top.
Video
Notes
The cook time of pork tenderloin can vary quite a bit depending on the size and sear of the meat. It’s best to use a digital thermometer if possible.