Pork Tenderloin with Apples and Onions
Tender, juicy pork tenderloin meets the warm, comforting flavors of caramelized onions and sweet, cinnamon-kissed apples in this one-pan masterpiece. Perfect for cozy dinners or special occasions, this recipe combines savory and sweet elements in a simple yet elegant way. The pork is seared to golden perfection, then roasted alongside a luscious mixture of sautéed onions, fresh thyme, and tender apple slices, all brought together with a savory-sweet pan sauce made with chicken broth and balsamic vinegar. Ready in just 45 minutes with minimal cleanup, this dish is an ideal choice for busy weeknights or when you're looking to impress guests. Serve with a side of mashed potatoes or roasted vegetables to complete this satisfying, fall-inspired meal.
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 medium apples (e.g., honeycrisp or granny smith)
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves
- 0.25 teaspoon ground cinnamon
- 0.5 cup chicken broth
- 1 tablespoon balsamic vinegar
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels and season all over with salt and black pepper.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side. Remove the pork from the skillet and set it aside.
Slice the onion into thin half-moons and core the apples. Cut the apples into thin wedges.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the onions and cook for 5 minutes, stirring occasionally, until softened and starting to caramelize.
Add the apples to the skillet with the onions, along with the thyme and cinnamon. Cook for an additional 3-4 minutes until the apples soften slightly.
Pour in the chicken broth and balsamic vinegar, using a wooden spoon to scrape any brown bits from the bottom of the skillet.
Return the pork tenderloin to the skillet, nestling it into the apples and onions. Spoon some of the sauce over the pork.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and transfer the pork to a cutting board. Let it rest for 5 minutes before slicing.
Serve the sliced pork tenderloin with the apples, onions, and pan sauce spooned over the top. Enjoy!
Nutrition Facts
Calories |
1291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 4191 mg | 182% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 35.9 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 103 mg | 8% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2741 mg | 58% | |
*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.
