This baked pork tenderloin recipe with apples and onions turns out perfectly cooked, juicy, and incredibly flavorful.
We first shared this recipe back in 2013, and it’s been made and loved thousands of times since. The secret is our simple mustard rub, which is brushed over the pork before roasting it on a bed of apples and onions. As it cooks, everything caramelizes together into a savory sweet pan sauce that’s hard to resist.
This is one of my all-time favorite pork recipes, and I can’t wait for you to try it. If you love the combination of pork and apples, don’t miss our apple stuffed pork chops next.
Key Ingredients
- Pork Tenderloin: I use two pork tenderloins (or pork fillets if you’re in the UK). If you notice any silvery skin on the meat, trim it away with a sharp knife (it can be a bit tough once cooked). This recipe also works beautifully with thick-cut pork chops.
- Mustard and Thyme: After searing the pork, I brush it with a simple mix of Dijon mustard, fresh thyme leaves, salt, and pepper. This quick mustard rub adds so much flavor and pairs perfectly with the roasted apples and onions.
- Apples and Onions: The pork bakes on a bed of sliced apples and onions, which caramelize and soften as they cook. I like using sweet, crisp apples such as Honeycrisp or Pink Lady, as they hold their shape during roasting.
- Stock: A splash of chicken stock (homemade stock or store-bought) helps create a flavorful pan sauce that ties everything together.
- Butter: Swirling in a bit of butter at the end gives the sauce a rich, velvety finish. It’s a small step, but it makes all the difference. I do the same when making these juicy skillet pork chops.
Find the full recipe with measurements below.
How to Make Our Favorite Pork Tenderloin
Tip 1: Sear before adding the rub. I sear the tenderloins in a hot skillet first. Once they’re nicely browned, you can brush on the mustard and thyme rub. Adding it after searing keeps the mustard and herbs from burning in the pan, allowing them to form a delicious crust as the tenderloin roasts in the oven. I use this “sear first, then season” approach often (it’s the same method I use when making the steak for our steak salad).
Tip 2: Roast on a bed of apples and onions. I place the mustard-rubbed pork on top of apples and onions. As the pork bakes, its juices fall over the apples and onions, making them even more delicious, and turning them into a built-in side dish.
Tip 3: Knowing when to remove it from the oven. Roast the tenderloins for 15 to 20 minutes, or until the pork reaches 145°F to 150°F on an instant-read thermometer. This range gives you juicy, tender pork that’s perfectly cooked, even if it’s slightly pink in the center. If you’re not a fan of the pink, cook a little longer, but be careful not to overdo it.
Serving Suggestions
The pork and apples are so flavorful that you don’t need much extra effort to make it a complete meal. That said, I love serving this with a fall-inspired side, such as mashed sweet potatoes, roasted butternut squash, roasted sweet potatoes, or fried cabbage.
More of My Favorite Pork Recipes
Baked Pork Tenderloin with Apples
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We love this roasted pork tenderloin recipe. The key to this dish is searing the tenderloins first, then brushing them with a mustard and thyme rub before roasting them on a bed of apples and onions.
One quick note: pork tenderloin and pork loin are two different cuts of meat. Tenderloins are much thinner and more delicate, which means they cook faster. Be sure to use tenderloin for this recipe to get the right timing and texture.
Watch Us Make the Recipe
You Will Need
2 pork tenderloins, about 1 ½ pounds each
2 tablespoons avocado oil, plus more as needed
1 ½ teaspoons fine sea salt, plus more as needed
1 tablespoon Dijon mustard or whole ground mustard
1 tablespoon chopped fresh thyme leaves
1/4 teaspoon ground black pepper
2 apples, cored and sliced
2 onions, sliced into wedges
1 cup chicken stock, see our homemade chicken stock
1 tablespoon butter
Directions
1Preheat the oven: Heat your oven to 425°F (220°C). Set aside a wide oven-safe skillet, such as a cast-iron pan. If you don’t have one, use a regular skillet for searing and transfer everything to a baking dish for roasting.
2Prepare the pork: Trim each tenderloin of any silver skin (it can be tough once cooked). Use a small, sharp knife to slide under the silver skin, then angle the blade outward to remove it. Pat the pork dry with paper towels, then rub it with 1 tablespoon of oil and 1 ½ teaspoons of salt.
3Sear the pork: Heat another tablespoon of oil in the skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins. Cook, turning occasionally, until evenly browned on all sides, about 12 minutes. Transfer the pork to a large plate or cutting board. (It will not be fully cooked yet.)
4Cook the apples and onions: Keep the same pan over medium heat. If the pan looks dry, add 2 to 3 teaspoons of additional oil. Add the apples and onions and cook, tossing occasionally, until lightly browned around the edges, about 5 minutes. Stir in 1 teaspoon of thyme.
5Add the mustard rub: Use a pastry brush (or your fingers) to rub the seared pork all over with Dijon mustard, 2 teaspoons of thyme, and black pepper.
6Roast: Place the pork on top of the apples and onions, then slide the skillet into the oven. (If using a baking dish, transfer everything before roasting.) Roast for 10 to 15 minutes, or until an instant-read thermometer inserted into the thickest part registers 145°F to 150°F. Transfer the pork to a plate, cover loosely with foil, and let it rest for 10 minutes.
7Make the pan sauce: While the pork rests, return the pan with the apples and onions to medium heat. Add chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until the liquid has reduced by half. Stir in the butter until it is melted and glossy.
8To serve: Slice the pork into 1-inch slices and serve over the apples and onions. Spoon the pan sauce over the top before serving.
Adam and Joanne's Tips
- Update: Some reviewers felt the apples became too soft in this recipe. We don’t mind since they become a lovely sauce, but if you are concerned, use firmer apples like Honeycrisp and Fuji. You can also cook the apples and onions separately from the pork. This way, you can roast the pork until done while at the same time cooking the apples and onions until you’re happy with their texture—possibly a few minutes less than stated above.
- The nutrition facts provided below are estimates.
I cut this recipe in half as there are only 2 of us. While I like it my husband was not crazy about the thyme. If I make again I’ll omit the thyme altogether. I used one of those apple cutters that you push down on the apple and it slices and cores all at once. I thought the slices were too thick so I cut the in half, length wise, big mistake. They were, for me too soft (I used Honeycrisp), next time I’ll leave them alone.
Thanks for coming back and sharing, Dawn!
What kind of apples did you use?
I really like firmer apples like Granny Smith, Fuji, and Honey Crisp as they hold up nicely when cooked.
Wow! I cook pork once in a blue moon for my husband as he loves it but I don’t. I usually make him a tenderloin and I’ll eat and entirely different meal. This looked so succulent, I decided to give it a try and I am SO impressed! I believe I have been converted! So flavourful, so juicy. Thank you for this incredible recipe!
Should the apples be peeled? Planning to make this soon. Thanks in advance!
Hi Alan, It is up to you. I do not peel my apples and like the texture.
This was a hit! I added kale to the apples and onion. To the mustard mix I added whole grain mustard with the Dijon. included rosemary with the tyme. A perfect Sunday dinner. Thank you!
I don’t have a cast iron, could I use a Dutch oven? Would it not turn out well?
You should be fine with a Dutch oven, Anna.
Would love a copy of the recipe I loved it so much
Hi Janet, There is a print button in the recipe area, which only shows the recipe, not the article. Hope that helps!
This was delicious, a big hit in my household! Added a little extra stock to have more gravy, turned out great. Will be making this one again soon.
We are thrilled you loved it. Thank you so much for coming back to leave a recipe 🙂
I was in a time crunch so took the following shortcuts: Seared pork on one side then flipped and put onions and apples (cut in big chunks rather than sliced). After second side seared, pulled on top of apples and onions and added mustard glaze to pork. Then poured stock in before finishing in oven. Pulled pork out to cut and tossed a couple tablespoons of white wine in skillet. Done and done!
This was so good!! The only adjustment I made was adding heavy whipping cream to the apples, onions and stock at the end to make more of a gravy and then served everything on top of mashed potatoes.
I would like to make this for Easter and contemplating whether I would like to make it the day before and reheat ( on low in a skillet or slow cooker?) or stuff the tenderloin with the apples and onions
(cut in smaller pieces) the day before and roast the day of. I was reading that it is not a good idea to sear the meat ahead of time due to a safety issue. How would you suggest being prepared for the day of? I’m a pretty experienced cook however I only eat fish and chicken and I don’t want my guests eating dry pork.
Thank you for always having the best recipes that have never failed and for always answering questions! 😊
Hi Diane, You can definitely make this the day before, and then reheat in the oven until warmed through.
Would you recommend slicing the tenderloin and nestle in the apples for reheating?
Hi Diane, That’s a great idea. This should help them reheat more quickly and help keep some moisture.
This has become a favorite in our house!
My compliments to the Chefs! Wowee in December 2024!! Thank you Adam and Joanne.
I made this dish exactly as the recipe is written and it was delicious. I served it with fresh green beans and rice. My husband commented “this is delicious”and I am making this again tonight. Thanks for sharing 😊
Delicious. Cooked it yesterday without any tweaks. Tasted great.
Made this tonight and it was so tasty. Best of all it made super good use of our apple and onion harvest. Changed nothing!!! The stock cooked down nicely and made a perfect gravy. Had eight pork chops and looking forward to leftovers already! Thank you for sharing this. Found another recipe of yours and will give that a go as well.
Just made this for the first time, and its a huge keeper!! And it was fun to make! I did use Honeycrisp apples (peeled), and they were just the right texture! I more than doubled the liquids at the end (8 oz of homemade broth plus 8 oz of pinot noir wine. Since I had so much liquid, I removed the apples and onions to the pork plate, and reduced the liquid to a nice sauce! Anyway, I 95% followed the recipe as presented. The text and vids were super easy to follow. I’d upload a pic, but I don’t see a way to do that! Thanks for a great recipe. I will be back!