Savory and sweet Pork Tenderloin with Apples and Onions is a seasonal dish that has tender pork mixed with beautiful, crisp apples and fresh herbs. It can be made during the week but is sophisticated enough for dinner parties and holidays too. Perfect for anyone who loves the Earthy flavor of pork balanced with caramelized onions and sweet apples. Save this recipe to Pinterest now so you can always find it.

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Out schedule finally, FINALLY slowed down! I have to say, I love the calm of November. It used to be one of my least favorite months but now I cherish this lull between the busy sports season of September and October and the rush of December. It always gives me a chance to breathe, get back into the kitchen and get creative. With our weather finally being chilly and the leaves all falling, this cozy Pork Tenderloin with apples and onions really seems to be made for the season. It gives me all the warmth with the savory flavors from the pork and onions and still carries that sweetness of harvest season with the crisp apples.

Seasoning pork tenderloin

I really love pork tenderloin and it is probably my favorite type of pork to cook with. If you cook it correctly it is tender, mouthwatering and really makes a lovely meal. Adding dried herbs before you cook it is important for helping to lock in some of the flavor and season your pan. I tried to keep it as simple as possible in this recipe with simple coarse sea salt, fresh cracked pepper, dried thyme, dried oregano and a little bit of garlic salt. I mix that together and then rub it into the pork and let it rest for a bit.

Dual cooking process

The pork tenderloin is cooked twice essentially during this recipe. First, I add it to the pan with extra virgin olive oil to sear each piece of the tenderloin. Then it is cooked again with the apples at a simmer and in the broiler. This braising process of cooking allows the pork tenderloin to be the most tender it can be and it really melts in your mouth.

Making it a seasonal recipe

Once that pork tenderloin is cooked in the pan, I remove it and set it aside to make the sauce. Onions, butter and garlic are added to start of the base of the sauce. Any of that flavor from cooking the pork is released from the bottom of the pan through a light deglazing. Next, apple cider, chicken stock, maple syrup and dijon mustard are added to the pan to really allow those sweet and savory flavors to blend together. The apple cider and maple really make the pork tenderloin with apples and onions a perfect fit for the cool season weather and it is something you can enjoy all fall and winter.

Adding the apples and pork back in

Once the sauce has had some time to come together the pork gets added back in along with the apples and fresh thyme. This all simmers together for about 5 minutes to allow the apples to soften a little and the pork to finish up cooking. Then the whole pan is added to the broiler to complete the process. Broiling at the end makes sure that the pork has been fully cooked and it allows the apples to really take on a touch of caramelization while staying firm. Overall, making the pork with apples and onion is a very simple process but it produces a dinner that is truly lovely with its sweet and savory aspects.

Tips for making my Pork Tenderloin with Apples and Onions

Make sure to let the meat rest after seasoning it for the time recommended below in the recipe. It is not long and allowing it to rest will help keep it more tender.
The best apples to use in the recipe are Honey Crisp apples, Fuji or Jazz. You want something that is sweet but firm to make sure it holds up nicely throughout the cooking process and doesn’t turn into mush.
The color of your sauce may vary. I used two tenderloins in this recipe and had to work in batches to cook the meat in the first part. Doing so means that the bottom of my pan blackens a little more than it might if you are able to fit all the meat in the pan at once. Once you add the onions and the butter, you can deglaze the pan a bit to release the flavor that is there.
Make sure to use that fresh thyme at the end of the recipe to get those fresh herbs in the pan juices. They make sure a difference.
The sauce for my pork tenderloin with apples and onions is very thin. If you decide you want to thicken it, remove the pork and apples from the pan and then combine 2 tbsp of corn starch with 1 tbsp of water. Add that to the pan and simmer it on low for 4 minutes. Just make sure to cover the pork to keep it warm.
We served this with rice but mashed potatoes would be great too. I’ve included a link to my mashed potatoes and some other side dishes below.

To save the Pork Tenderloin with apples and onions

You can save the pork tenderloin with apples and onions by placing it in an airtight container in the refrigerator. It will keep for about 5 days. You can reheat it for a few minutes in the microwave or place it back in a sauté pan on the stoves over low heat and simmer until the pork is warmed.

Looking for more cozy, seasonal dinner ideas?

If you love seasonal dinners like my pork tenderloin with apples and onions, try these recipes too.

Italian Sausage Stuffed Acorn Squash {HERE}
Cidern Maple Oven Roasted Cornish Hens {HERE}
Braised Beef Ragu {HERE}
Apple Cider Pot Roast in a Slow Cooker {HERE}
Classic Chili Mac {HERE}
Roasted Butternut Squash Soup {HERE}
Kielbasa and Cabbage Skillet {HERE}
Parmesan Mushroom Orzo with Chicken {HERE}
Italian Sausage Sun Dried Tomato Pasta {HERE}

Need a side to go with the Pork Tenderloin with apples and onions?

If you need a lovely side dish to go with the pork tenderloin with apples and onions, try these too.

Creamy Golden Mashed Potatoes {HERE}
Oven Roasted Red Potatoes {HERE}
Classic French Bistro Salad {HERE}
Roasted Maple Butternut Squash {HERE}
Roasted Green Beans with Parmesan {HERE}

Thank you so much for visiting today, friends! I hope you love my Pork Tenderloin with apples and onions. You can find a full, printable recipe below with all the ingredients and steps. Happy eating!