This Roasted Pork Tenderloin marinates overnight in a fantastic peppercorn-garlic mixture, pan seared and roasted to tender perfection, then topped with sautéed balsamic honey apples. It’s layered with wonderful complex flavors, but is incredibly easy to make. Crazy delicious weeknight meal!
Roast Pork Tenderloin with Apples
We took our annual trip up to Apple Hill a couple weekends ago. Even with the extreme dryness, it’s still gorgeous there right now.
It’s always fun to visit the orchard we got married in and stop by our favorite spots; feed the ducks, drink real cider, feast on apple cider donuts, and watch them peel mounds of fruit in record speed.
And we of course, bring home a ton of freshly picked apples so I can make applesauce, apple nachos, and this roasted pork tenderloin recipe, just to name a few. I had the foresight to marinate the pork tenderloin before we left, so dinner that evening was an absolute snap. And ridiculously good! Pork and apples love one another.
Pork Tenderloin Recipe
This oven roasted pork tenderloin is one of our favorites. The pork is so flavorful and tender and always pairs perfectly with apples. The marinade is a variation on our balsamic vinaigrette dressing, so naturally we love it. Here’s what you’ll need to make it:
(Scroll below to the printable recipe card for details and measurements.)
For the Pork
- Pork Tenderloin: You’ll need a 1 1/2 pound pork tenderloin. Remove the silver skin.
For the Marinade
- Olive oil: For richness and moisture.
- Balsamic vinegar: This vinegar has a rich, complex sweetness with undertones of molasses, cherry, and fig. It just bursts with flavor. The longer the vinegar has been aged, the sweeter, milder, and richer it becomes. So use a very good aged balsamic vinegar.
- Dijon mustard: We’ve tried different types of mustard in this marinade and Dijon is the winner. It has a tangy, sharp, and strong flavor with a bit of spice. Stoneground can be substituted if that’s all you have.
- Garlic: Freshly minced garlic adds wonderful aromatics and just the right amount of zing.
- Seasonings: Black peppercorns, ground pepper, and kosher salt.
For the Apple Mixture
- Apples: The best apples for sautéing are ones that will hold up to cooking with a firm-yet-tender texture. Granny Smith (tart) and Pink Lady (sweet) are great choices.
- Balsamic vinegar: For that rich, tangy flavor.
- Honey: A little honey balances out the sharpness of the balsamic and adds sweetness. Don’t skip it!
- Seasonings: Salt, pepper, and fresh rosemary.
How to Roast Pork Tenderloin
For this recipe, the tenderloin is kept whole, marinated overnight, pan-fried briefly and then finishes cooking in the oven. While it cooks, apples are sautéed in a simple honey and balsamic mixture. The tender pork is sliced and served with the apple mixture. It’s amazing!
How long to roast pork tenderloin? We pan sear the pork in hot olive oil for about 5-6 minutes on all sides to develop a gorgeous crust, then it’s transferred to a 400 degree F oven for 14 minutes, or until a thermometer registers 150 degrees F. We flip it halfway through to ensure even cooking.
To make this roast pork tenderloin recipe, scroll down to the printable recipe card for all the details and video.
Side Dishes for Pork Tenderloin Roast
More Pork Recipes:
Roasted Pork Tenderloin with Honey Apples
For the Marinade & Pork
- 1/3 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon black peppercorns
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons Dijon mustard
- 2 cloves garlic , minced
- 1 1/2 pounds pork tenderloin (silver skin removed)
For the Apples
- 3 medium apples , peeled, cored, and cubed
- salt and pepper , to taste
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon fresh finely chopped rosemary
For the pan
- 5 teaspoons extra-virgin olive oil , divided
- In a medium bowl, whisk all of the marinade ingredients together until combined; transfer to a resealable plastic bag, along with the pork tenderloin. Toss to coat. Marinate in the refrigerator overnight, then discard marinade.
- Preheat oven to 400 degrees F.
- Warm 3 teaspoons olive oil in a large ovenproof skillet over medium-high heat; swirl to coat. Once shimmering, add pork to pan; brown on all sides, 5-6 minutes. Transfer pan to the oven for 14 minutes, flipping halfway through (or until a thermometer registers 150 degrees F.)
- Remove pan from oven – being very careful, the handle on the pan will be HOT! – transfer pork to a cutting board. Let stand 5-10 minutes.
- While pork is resting, make your apples. In a medium nonstick saucepan, warm the remaining 2 teaspoons oil over medium heat. Add apples and cook, stirring a few times, for about 3 minutes; season with a dash of salt and pepper. Stir in the balsamic vinegar and honey, cook for another 2 minutes until soft, but not mushy.
- Cut the pork into thin slices. Divide onto plates and top with the apple mixture and a sprinkle of rosemary. Serve immediately.