Food & Nutrition

Easy Roasted Pork Tenderloin and Apple Skillet

Mustard and Pork tenderloin with apples

This Easy Roasted Pork Tenderloin and Apple Skillet is glazed in maple and whole mustard with thyme and a splash of cider vinegar. There are peeled and quartered shallots in it too! It is fancy enough for company but easy enough for a weeknight!

cast iron skillet with rosted pork tenderloin with apples and shallots coated in maple mustard sauce

This post was originally published on October 29th, 2018. I have updated some of the images and added a video to share it with you again today. This post contains affiliate links.

Table of contents

Why Try This Roasted Pork Tenderloin and Apples Skillet

This recipe for Pork Tenderloin and Apple Skillet will take you all through the apple season, fall and into the holidays. You’ll return to it again and again for a one-pan 40-minute Sunday supper, or as an easy entertaining entree.

  • It is made with apples, and therefore a great recipe for fall and early winter while apples are abundant and in season.
  • Even though it is fancy enough to serve for the holidays, it’s made in one pan and takes slightly less than 40 minutes to make.
  • The maple mustard glaze and the softened and lightly caramelized apples and shallots are sublime!

Made this tonight! Even though it was simple and quick and great for a weeknight meal, it was beautiful enough to serve for company! It was excellent. The flavors of the mustard, vinegar and maple syrup along with a hint of thyme were wonderful. A keeper for sure!

~Sue B.

Key Ingredients For This Recipe

ingredients for the recipe with text overlay to label them

Pork Tenderloin

Look for a pork tenderloin that is about 1 1/4 pound. I like to purchase natural or Organic pork tenderloin that is not treated with sodium solution because it will sear better. However, it is fine to choose whichever fits your budget.

Apples

For this recipe you can choose from a wide variety of apples. My favorite for this recipe is Mutsu, Ginger Gold, Gala or Cortland. They have the perfect texture to hold their shape but will soften as they roast.

Note that it’s best not to use Macintosh apples. Or if you do want to use them, blend them with other firm apples varieties because they break down into sauce. (Save them for applesauce or to blend into cranberry apple pie or apple crisp.)

You can read more about apple varieties in my Apple Guide.

Shallots

Shallots are an allium bulb related to onions. They commonly have two lobes in papery onion like skin connected by their roots. Some will look more like a small mis-sshapen red onion and not have two distinct exterior lobes.

For this recipe you’ll need four whole shallots (up to 8 lobes.) Peel them and cut the root down to remove the core. Cut each lobe in half (ie quarter the shallot.)

Maple Syrup

For cooking, I always recommend looking for Grade A Dark Robust pure maple syrup. This will give you the best strong maple flavor. If you cannot find Dark Robust, you can substitute Amber Rich instead.

As a Vermont Sugarmaker myself, I urge you not use imitation maple syrup or pancake syrup like Log Cabin, Mrs Butterworth’s or Vermont Maid. These products are corn syrup that is artificially flavored with maple-like flavors and pale in comparison.

Mustard

I like to use whole-grain mustard for the sauce. If you cannot find a whole-grain mustard sub in coarse grain or brown mustard. Dijon would be too spicy and overpowering for the rest of the ingredients.

Step-By-Step Instructions

preheat oven and make sauce

Step 1: Preheat Oven and Prep Ingredients

Preheat oven to 400 degrees F. Peel and cut your apples and peel the shallots. If there is any excess fat on the outside of your pork tenderloin, remove it with a sharp boning knife.

Step 2: Make Sauce

Stir maple syrup, mustard and cider vinegar in a small bowl.

sear pork and then add in the apples, shallots and seasonings

Step 3: Sear Pork

For a great sear, make sure your skillet is blazing hot and make sure your pork is totally dry. That will give the tenderloin the best browned exterior color. The hot pan will ensure that the meat will not stick to the skillet.

Add the oil and swirl to cover the pan. Add in the pork and let it cook for several minutes. Then every minute or two for 6 to 8 minutes to sear all over.

Add the peeled whole shallots and apples sliced and sprinkle everything with salt and dry thyme.

Step 4: Roast and Glaze with Maple Mustard Sauce

Transfer the skillet to the oven, and let roast until the apples are browning on the bottom, about 5 minutes. Remove the skillet from the oven, stir shallot and apple mixture and drizzle the maple mixture all over the pork and apple mixture. Return the skillet to the oven and roast, stirring the apple mixture and turning the pork occasionally, until the pork registers 136 to 145 degrees F when tested with an instant read thermometer in the thickest part of the tenderloin, 12 to 15 minutes.

slicing pork

Step 5: Rest and Slice Pork To Serve

Remove the pork to a carving board or heavy platter and tent with foil. Let rest 10 minutes. Slice on a slight bias into ½-inch thick medallions. Serve the pork with the apples and shallots and any juices from the skillet.

A black plate with pork tenderloin, herb smashed potatoes and brussels sprouts on a slate surface

Expert Tips and FAQs

How long to roast pork tenderloin?

In this recipe, first sear the pork in the skillet. This will give the meat an appealing crust and browned exterior and will lend flavor to the skillet in the form of fond. Here are couple things to keep in mind:
ake sure that the oven is fully preheated before the skillet goes in. In this one I used a 400 degree oven. From there, roast the pork for 12 to 15 minutes.

Why rest pork tenderloin and for how long?

Because pork tenderloin is incredibly lean it is really important to let it rest after it is roasted. I think it is better to let it rest for a full 10 minutes on a nice heavy platter with foil over it. That will ensure that there will be carry-over heat that will continue to cook it through. See above about internal temps.
When you cook meat the muscle fibers (yes that is what meat is, sorry to burst your bubble if you didn’t know that) denature and seize up. If you were to cut into the meat right when it came out of the pan and those fibers were still taught, then the juice held within would flow right out onto the carving board. Resting allows the muscle fibers to relax again and the juices stay inside when the meat is sliced.
Rest smaller cuts of pork, such as pork chops that are 1-inch thick or less for 3 minutes. Thicker cuts, such as this Easy Roasted Pork Tenderloin and Apple Skillet should be rested for longer. Up to 10 minutes. Pork loin roasts can be rested for 15 to 20 minutes

What Internal Temperature to Cook Roasted Pork Tenderloin?

  • Here’s the problem: Pork tenderloin is not symmetrical. It is skinny on one end and fat on the other end. So poor little skinny end will be cooked through sooner. The National Pork Board recommends that you cook pork to 145 degreed F, then rest it for 3 minutes. But if you were to do that, the skinny end would be total sawdust.
  • When I was testing this recipe, I had better luck pulling the pork out earlier than that, and letting it rest on a platter tented with foil for 10 minutes. That gave me a nice slightly rosy interior on the thicker end, and more well done pieces on the tail end. Keep in mind a couple of things, I temped it at a couple different spots. At narrower spots it was indeed at 145. At the tip it was even hotter. But at the very thickest part it was 136. I pulled it, put it on a heavy platter to hold in the heat and tented it with foil. I let it rest for a full 10 minutes.
  • Note: Make sure you know where the sensor is in your thermometer. Some of them are deceptive and the sensor is actually an inch up from the tip! This is the instant-read thermometer I recommend.
  • My advice is this: If you are concerned, feel free to go by the guidelines set out by the FSIS, and cook it to 145. Consuming undercooked meat puts you at risk for food-born illness. 

What Goes with Pork and Apples?

The flavors in this easy roasted pork tenderloin and apple skillet are sweet and savory with a splash of acidity from apple cider vinegar- so it pairs well with simple earthy flavors like Cabbage and Potatoes.

Easy Roasted Pork Tenderloin and Apple Skillet with Maple Mustard sauce and shallots. A grain-free and gluten-free one pan dish for entertaining or a weeknight! #porktenderloin #easy #onepan #entertaining a blue-gray painted table with a slate board. On top is a black plate with pork tenderloin, brussels sprouts and herb mashed potatoes

More Recipes Like This You May Like

A cast iron skillet with pork tenderloin on a gray painted surface

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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Description

Easy Roasted Pork Tenderloin and Apple Skillet with Maple Mustard Glaze, Shallots and thyme. A simple paleo-friendly and grain-free one pan recipe for entertaining during the holidays or for a weeknight meal.


¼ cup pure maple syrup, preferably dark robust

2 tablespoons whole grain prepared mustard

2 teaspoons apple cider vinegar

1 tablespoon avocado oil or canola oil

1 pork tenderloin, about 1 ¼ pound

4 shallots, peeled and quartered

2 large apples, peeled, cored and cut into large wedges

1 teaspoon coarse kosher salt

1 teaspoon dry thyme


  1. Preheat oven to 400 degrees F.
  2. Stir maple syrup, mustard and cider vinegar in a small bowl.
  3. Heat oil in a large oven-proof skillet over high heat. Add pork and cook, turning after a few minutes, then every minute or two until browned on all sides, 6 to 8 minutes total. Add shallots and apples and sprinkle with salt and thyme.
  4. Transfer the skillet to the oven, and let roast until the apples are browning on the bottom, about 5 minutes. Remove the skillet from the oven, stir shallot and apple mixture and drizzle the maple mixture all over the pork and apple mixture. Return the skillet to the oven and roast, stirring the apple mixture and turning the pork occasionally, until the pork registers 136 to 145 degrees F when tested with an instant read thermometer in the thickest part of the tenderloin, 12 to 15 minutes.
  5. Remove the pork to a carving board or heavy platter and tent with foil. Let rest 10 minutes. Slice on a slight bias into ½-inch thick medallions. Serve the pork with the apples and shallots and any juices from the skillet.

Notes

The USDA recommends that Americans cook pork to an internal temperature of 145 degrees F, followed by a rest of 3 minutes. Consuming undercooked meat puts you at risk for food born illness.

  • Prep Time: 20
  • Cook Time: 17
  • Category: main course
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 4 ounces pork, 2/3 cup apples
  • Calories: 256
  • Sugar: 22
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 32 g
  • Fiber: 3 g
  • Protein: 24 g

Keywords: pork and apples,pork tenderloin with apples,pork tenderloin in skillet,cast iron skillet pork tenderloin

Source: healthyseasonalrecipes.com