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Why I Love This Pork Tenderloin
I grew up on a farrow-to-finish farm right across the road from where I now live, here in Iowa. So this also meant that we ate pork at so many meals. Our deep freezers were always full of different cuts of pork, and my mom was so great with them all. Pork tenderloin, grilled pork chops, sausage, pork burgers: the list of her creations, experiments, and failures (only sparingly!) goes on and on.
With such a history of pork, I can unequivocally state that pork tenderloin is one of my favorite cuts, probably because it’s the most tender part of the loin. And it cooks quickly, which is a total plus in my book.
For this recipe, I wanted to really drive home the idea of fall, and there’s nothing better to pair with the pork than a mix of apples and squash. While they take different roasting times, they make a delicious mixture of sweet and hearty. It’s simple and seasonal, but the apple cider Dijon pan sauce gives it just enough polish to make it feel a little extra special. You can totally have this meal ready in way less than two hours for a special occasion or on an ordinary weeknight.
Here’s why you’ll love this recipe, too:
- Juicy pork tenderloin roasts quickly and stays full of flavor.
- Apples and squash make this feel perfectly suited for fall (but not relegated to it!).
- The apple cider Dijon pan sauce ties everything together. Seriously!
- Easy enough for a weeknight and pretty enough for company.
“Sooo delicious and easy! Meat was so tender and the squash and apples with thyme sprigs were the perfect complement. The seasonings were spot on. I will definitely prepare this for company too. Thank you for all your wonderful recipes.”
Pork Tenderloin with Apples Ingredients
A handful of ingredients make this pork tenderloin recipe so delicious:
- Squash – Sliced into ½-inch pieces, you can use either an acorn or a butternut squash for this recipe. For texture purposes, the peel can be removed if you prefer.
- Apples – You want ones that are sweet and crisp, such as Honeycrisp, Braeburn, or Jonagold.
- Olive oil – Used to roast the squash and sear the pork.
- Kosher salt and black pepper – For seasoning both the squash and pork.
- Fresh thyme – Adds some earthy flavor while roasting.
- Pork tenderloin – A tender, quick-cooking cut that makes this meal feel both simple and special.
- Garlic powder and onion powder – A combination of seasonings that are packed with flavor.
- Ground cinnamon – For some subtle warmth that works beautifully with apples.
- Apple cider, Dijon mustard, and unsalted butter – All whisked together to create a luscious, delicious pan sauce.
The full amount of each ingredient can be found in the recipe card below.
How to Make Pork Tenderloin with Apples
There are 7 easy steps to make this fall-inspired pork tenderloin recipe:
Step 1: Prepare the squash – Slice the squash in half lengthwise and remove the seeds. Cut into ½-inch slices and place in a roasting pan. Drizzle with the olive oil, kosher salt, and black pepper. Toss to coat, then spread into an even layer and add the thyme sprigs. Place the pan in the preheated 425°F oven and roast until the squash is just beginning to become tender, about 20 minutes.
Step 2: Prepare the tenderloin – Combine the kosher salt, black pepper, garlic powder, onion powder, and cinnamon, and stir until well mixed. Sprinkle the spice blend all over the tenderloins, making sure all sides are coated.
Step 3: Sear the tenderloin – Heat the olive oil in a large 12-inch skillet over medium-high heat. Then, sear the pork until browned on all sides, about 2-3 minutes per side. Remove from the skillet and set aside. Repeat with the second tenderloin.
Step 4: Prepare the apples – Quarter the apples and remove the cores. Cut each quarter in half again.
Step 5: Add the apples and pork – Remove the squash from the oven and discard the thyme sprigs. Add the apples and spread everything into an even layer, then place the seared tenderloins on top, along with any juices that collected on the plate. Return the pan to the oven and roast until the apples are tender and the pork reaches 145°F, about 20 minutes more. Remove the pan from the oven and let the pork rest for 10 minutes before slicing.
Step 6: Make the pan sauce – While the pork rests, place the skillet back over medium-high heat for about 2 minutes. Add the apple cider and bring to a boil, scraping up the browned bits from the bottom. Let it reduce by half, about 3 minutes. Turn off the heat and whisk in the Dijon mustard and butter until smooth.
Step 7: Serve – Cut the pork into slices and spoon the pan sauce over the top. Serve with the roasted apples and squash.
Recipe Tips
- Choose firm apples – Use apples that hold their shape well so they become tender without falling apart. In this recipe, I prefer Honeycrisp, Braeburn, or Jonagold.
- Pat the pork dry – Make sure to do this before adding the spice rub, which will help the seasoning stick and give you better browning in the skillet.
- Give the squash a head start – Squash takes longer than apples to soften, so starting it first keeps everything properly cooked.
- Use a thermometer – Pork tenderloin is best when cooked to 145°F and rested before slicing.
- Do not skip the pan sauce! – The browned bits left in the skillet add rich flavor and make the sauce especially good. Secretly, this really is one of the best parts of this recipe!
Follow These Tips
Serving
Once the pan sauce is prepared, slice and serve the pork on a platter with the roasted apples and squash underneath. Then, spoon the warm apple cider Dijon pan sauce over the top. This is wonderful on its own, but it also pairs nicely with a green salad, wild rice (especially during the fall), or a loaf of French bread to round out the meal.
Storage
Refrigerate – Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze – I would recommend against freezing this meal. Technically, you can freeze the pork and sauce for up to 2 months. But the squash and apples will be soft if frozen, then thawed and reheated.
Reheat – Microwave in short increments or reheat gently in a covered baking dish at 325°F until warmed through. Or warm on the stovetop over low heat, adding a splash of apple cider or water to loosen the sauce if needed.
More Pork Recipes
- Pork pot roast
- Spiced pork and nectarine summer salad
- Pulled pork sheet pan nachos
- Jamaican-style pork tenderloin
- Citrus glazed pork roast
- Make sure to check out my guide to the best apples to select the best one for this recipe.
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Pork Tenderloin with Apples and Squash
Ingredients
- 3 lbs acorn or butternut squash (about 1 large or 2 small)
- 4 sweet, crisp apples (such as Honeycrisp, Braeburn, or Jonagold)
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 4 sprigs fresh thyme
- 2 lbs pork tenderloin (usually about 2 loins)
- 2 tbsp olive oil
For the spice blend
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cinnamon
For the pan sauce
- 1 cup apple cider
- 2 tbsp Dijon mustard
- 2 tbsp unsalted butter
Instructions
- Preheat oven to 425°F.
- Prepare the squash: Slice the squash in half lengthwise and remove the seeds. Cut into ½-inch slices and place in a roasting pan. Drizzle with olive oil, salt, and black pepper. Mix to evenly coat the squash with the oil and spread it in an even layer. Add the thyme sprigs. Roast in the preheated 425°F oven until the squash just begins to become tender, 20 minutes.3 lbs acorn or butternut squash (about 1 large or 2 small), 2 tbsp olive oil, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 4 sprigs fresh thyme
- While the squash is roasting, prepare the tenderloin: In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and cinnamon. Stir to combine and sprinkle all over the dry tenderloins. Rub into the meat, picking up any fallen bits.2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp ground cinnamon, 2 lbs pork tenderloin (usually about 2 loins)
- Sear the tenderloin: In a large 12-inch skillet, heat the olive oil over medium-high heat. Once the oil is shimmering and hot, sear the tenderloin until browned on all sides, about 2-3 minutes per side. Remove from heat and set aside. Repeat with the other tenderloin.2 tbsp olive oil
- Prepare the apples: Cut the apples into quarters and remove the core. After removing the core, cut each quarter in half again.4 sweet, crisp apples (such as Honeycrisp, Braeburn, or Jonagold)
- Add the apples and pork: When the squash is just beginning to become tender, remove from the oven, remove the thyme, and add the apples. Stir to combine and spread in even layer. Add seared tenderloin on top of the squash and apples, adding any juice that gathered under the meat. Continue to roast in the oven until the apples are tender and the pork registers 145°F, about 20 minutes. Remove from oven and let rest for 10 minutes.
- While resting, prepare the pan sauce: Heat the skillet over medium-high heat for 2 minutes. Add apple cider and bring to a boil. Turn down to a simmer and scrape the browned bits from the bottom. When the apple cider is reduced by half, about 3 minutes, turn off the heat and whisk in the Dijon mustard and butter. Whisk until smooth.1 cup apple cider, 2 tbsp Dijon mustard, 2 tbsp unsalted butter
- Serve: Cut the pork and pour the pan sauce over the cut pieces. Serve with the squash and apples.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
This dish is so delicious. We are not big pork fans, but tried this recipe after my cousin raved about it. I will make this again as we enjoyed it so much.
Third time making this dish and it’s a keeper! I left most of the skin on the squash this time and nobody complained! (They wouldn’t dare! 🙂 The skin added a slight texture and no change in taste! I also add ground cloves to the pork for a bit more depth.TX Caleb!
I have a center cut pork loin would I have to sear it first and put it in with the squashand strat cooking the pork roast and then add the apples 25 minutes into the cook time ? An I would have doubled or triple the sauce because of the size of the pork roast I may have to add more make apples and squash ! I think the pork roast is about 3-4 lbs.
I made this today is been cool and rainy here in phoenix Az . Iove it , made extra sauce to go over everything. I didn’t have honey crisp apples so I use what I have just add to the squash and pork 5 minutes after.
I will make it again
I made this tonight with a new squash, honeynut. Delicious, and a big hit with the family. Added a little garlic and cream to the sauce. It’s a must try!
I made this recipe but I didn’t have pork tenderloin so I used what I had and made it with boneless and skinless chicken thighs and drumsticks. The seasoning mix was perfect and the cider glaze was magical! I cannot wait to make it again but this time with the tenderloins! Beyond delicious!
Delicious!! It was perfect for a single person. I’ll eat some tomorrow and put the extra cooked tenderloin in the freezer.