Apple Cinnamon Pork Tenderloin
Succulent, tender, and infused with the warm flavors of fall, this Apple Cinnamon Pork Tenderloin is a mouthwatering fusion of sweet and savory. Perfectly seasoned with cinnamon, salt, and black pepper, the pork is seared to golden perfection before being roasted alongside caramelized apples, onions, and a fragrant apple cider glaze. A touch of fresh rosemary adds an herbaceous depth, making this dish a comforting yet elegant centerpiece for any dinner table. With a quick 15-minute prep and just 40 minutes of cooking time, this one-pan recipe is as convenient as it is delicious. Serve it with a side of creamy mashed potatoes or roasted vegetables for a show-stopping meal your family will love. Tags: pork tenderloin recipe, apple and cinnamon, fall dinner ideas, one-pan meals.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) Pork tenderloin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground cinnamon
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 large (peeled, cored, and sliced) Apples
- 1 medium (thinly sliced) Onion
- 2 minced Garlic cloves
- 1 cup Apple cider
- 0.5 cup Chicken broth
- 2 sprigs Fresh rosemary
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork tenderloins dry with paper towels, then season all sides with salt, black pepper, and ground cinnamon.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the tenderloins and sear for 2-3 minutes per side until golden brown. Remove the pork from the skillet and set aside.
In the same skillet, add 2 tablespoons of unsalted butter. Once melted, add the sliced apples, onions, and minced garlic. Sauté for 3-4 minutes until the apples and onions are softened and fragrant.
Deglaze the skillet by pouring in the apple cider and chicken broth, scraping the bottom of the pan to release any browned bits. Stir in the rosemary sprigs.
Return the pork tenderloins to the skillet, nestling them among the apples and onions. Spoon some of the liquid from the pan over the pork.
Transfer the skillet to the preheated oven. Roast the pork for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
Remove the skillet from the oven and let the pork rest for 5-10 minutes before slicing.
Serve the sliced pork tenderloin with the apple-onion mixture and pan juices spooned over the top. Enjoy!
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 8099 mg | 352% | |
| Total Carbohydrate | 111.8 g | 41% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 77.9 g | ||
| Protein | 229.2 g | 458% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 199 mg | 15% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 5347 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
