Roasted Pork with Apples and Potatoes
Infuse your dinner table with the warm, rustic flavors of fall with this irresistible Roasted Pork with Apples and Potatoes recipe. Tender pork tenderloin is perfectly seared and roasted alongside caramelized apples, Yukon Gold or red potatoes, and a fragrant blend of fresh rosemary and thyme. A hint of ground cinnamon adds a touch of sweetness to the apples, while a finishing drizzle of pan juices elevates the dish to gourmet status. With just 20 minutes of prep and an all-in-one skillet cooking technique, this savory-sweet meal is as effortless as it is delicious. Ideal for cozy family dinners or an impressive holiday centerpiece, this recipe is a celebration of seasonal ingredients and comforting flavors. Perfectly balanced and naturally gluten-free, it’s a must-try for fall cooking!
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Recipe Information
Ingredients
- 2 lbs pork tenderloin
- 3 large apples (firm, such as Honeycrisp or Granny Smith)
- 1.5 lbs potatoes (Yukon Gold or red potatoes)
- 3 tbsp olive oil
- 4 cloves garlic cloves
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 0.5 tsp ground cinnamon
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp unsalted butter
Instructions
Preheat your oven to 425°F (220°C).
Peel, core, and slice the apples into thick wedges. Set aside.
Wash and quarter the potatoes. Leave the skin on for added texture, if desired.
Finely mince the garlic cloves and separate the rosemary and thyme leaves from their stems.
Pat the pork tenderloin dry with paper towels, then season all sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet or cast-iron pan over medium-high heat.
Sear the pork tenderloin for 2-3 minutes on each side, until nicely browned. Remove the pork from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Toss in the potatoes, garlic, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and fresh herbs (rosemary and thyme). Stir to coat, letting the potatoes brown slightly for about 5 minutes.
Add the apples to the skillet, sprinkle with ground cinnamon, and stir gently to combine with the potatoes.
Clear a space in the center of the skillet and return the pork tenderloin to the pan, nestling it among the apples and potatoes.
Place the skillet in the preheated oven and roast for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Five minutes before the cooking time is up, dot the top of the pork with the unsalted butter to enhance flavor and promote browning.
Remove the skillet from the oven and let the pork rest for 5-10 minutes before slicing.
Serve the pork sliced, along with the roasted apples and potatoes. Spoon any pan juices over the top for added flavor.
Nutrition Facts
Calories |
2744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 7853 mg | 341% | |
| Total Carbohydrate | 233.1 g | 85% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 76.9 g | ||
| Protein | 240.2 g | 480% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 228 mg | 18% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 8018 mg | 171% | |
*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.
