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sliced roast pork tenderloin with fresh rosemary
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Roasted Pork Tenderloin with Honey Apples

This Roasted Pork Tenderloin marinates overnight in a fantastic peppercorn-garlic mixture, pan seared and roasted to 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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: honey balsamic apples, peppercorn garlic pork, pork tenderloin recipe
Servings: 4

Ingredients

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

Instructions

  • 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.

Video

Nutrition

Calories: 534kcal | Carbohydrates: 33g | Protein: 36g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 407mg | Potassium: 882mg | Fiber: 4g | Sugar: 25g | Vitamin A: 93IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 2mg