Pork Tenderloin with Apples and Onions
This one-pan Pork Tenderloin with Apples and Onions is everything we love about fall—cozy, savory, with just a hint of sweetness. It’s the kind of simple-yet-fancy dinner that turns an ordinary night into something a little extra.
Comfort Food Classic
There’s something about fall that calls for simple, comforting meals, and this apple cider pork tenderloin is just that. We’re talking perfectly seared, juicy pork with soft, caramelized onions and sweet, golden apples—simple and SO good.
With apple cider and a sprinkle of fresh rosemary, this one-pan dinner brings together all the warm, inviting flavors of the season. This dish is perfect for those laid-back nights when you want something that feels special without a lot of fuss. Plus, it pairs beautifully with all the classic fall sides you love.
Complete the Menu: Serve it up with rustic Yukon Gold mashed potatoes, hot honey-glazed carrots, and cranberry tartlets with whipped feta for a fall dinner that’s equal parts comforting and impressive.
And this recipe is part of our Thanksgiving Dinner for 4 roundup, featuring three perfectly curated menus for small Thanksgiving dinner celebrations.
Why You’ll Love This Recipe
Ingredient Notes
- Pork Tenderloin: Go for a tenderloin around 1 ½ to 2 lbs.—it’ll cook up nice and juicy. If there’s any silver skin, trim it off to keep things tender.
- Apples: Honeycrisp is my favorite but Braeburn, Fuji, and Pink Lady also work well as they hold their shape well when cooked and bring just the right balance of sweet and tart. Slice ‘em thin so they get soft and caramelized.
- Yellow Onion: A big yellow onion, sliced vertically into strips, adds a sweet depth as it cooks down. No skimping on this one!
- Apple Cider: Fresh apple cider (not vinegar!) brings that warm fall sweetness. It’s like pouring a little autumn magic right into the skillet.
- Dijon Mustard: Adds a pop of tangy depth to the sauce. Whole-grain works, too, if you’re feeling a bit fancy!
- Rosemary: Fresh rosemary brings an earthy, woodsy vibe. If you only have dried, just use about 1 teaspoon.
- Chicken Broth: Rounds out the sauce with savory richness. Low-sodium is ideal, so you’re in control of the saltiness.
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight: Apples
In the Pacific Northwest, apples are a celebrated autumn staple, thriving in Washington’s fertile valleys and temperate climate.
Grown extensively in Washington and Oregon, varieties like Honeycrisp and Fuji are prized for their crisp bite and balanced sweetness—perfect for everything from fresh snacks to warm, spiced desserts.
Learn more about locally grown apples from the Washington Apple Commission and this guide to Pacific Northwest apple varieties.
Step-By-Step Directions
How to make apple cider pork tenderloin with slice apples and onions:
1
Season & Sear
Preheat the oven to 400°F. Rub the pork with salt and pepper. In an oven-safe skillet, heat olive oil and 1 tbsp butter over medium heat. Sear the pork for 1-2 minutes per side until browned. Set aside.
2
Sauté
Add 1 tbsp butter to the skillet. Sauté sliced onions and apples for 7-8 minutes until softened.
3
Add cider & return pork
Stir in apple cider, Dijon mustard, and rosemary. Nestle the pork back into the skillet among the apples and onions.
4
Roast
Transfer the skillet to the oven and bake for 10-15 minutes, until the pork reaches an internal temperature of 145°F (63°C).
5
Rest & Finish Sauce
Remove the pork, apples, and onions from the skillet. Add remaining apple cider and chicken broth to the remaining juices, simmering for 5 minutes. For a thicker sauce, add a cornstarch slurry, then finish with 1 tbsp butter.
6
Serve
Slice the pork and plate with the apples and onions to serve. Drizzle the cider sauce over the pork.
Party & Entertaining Tips
- Double the Recipe for a Crowd: Pork tenderloin is relatively small, so consider doubling the recipe if you’re serving more than 4 people. Use a larger skillet or bake in two separate pans if needed.
- Serve It Sliced: For a dinner party, slice the pork tenderloin into medallions and arrange them on a platter with the apples, onions, and a drizzle of the cider sauce. It’s an easy way to serve, and it looks beautiful.
- Pair with a Signature Drink: Apple cider cocktails, mulled wine, or a simple sparkling wine pair perfectly with the flavors of the dish and give your meal an extra celebratory feel.
Favorite Sides for Serving
Here are some delicious, seasonal sides to serve with your Pork Tenderloin with Apples and Onions:
Rustic Yukon Gold Mashed Potatoes: Creamy and buttery, these mashed potatoes include the skins for a rustic feel. Perfect for soaking up the cider sauce from the pork!
Crispy Roasted Sweet Potatoes with Fall Spices: These sweet potatoes have a crispy, caramelized exterior with a hint of warm spices like cinnamon and nutmeg, giving them a cozy, autumnal vibe.
Fondant Sweet Potatoes with Maple-Thyme Glaze: These melt-in-your-mouth sweet potato rounds are slow-cooked in butter, maple syrup, and thyme, making them the perfect comforting pairing for savory pork tenderloin with apples and onions.
Mashed Acorn Squash with Brown Butter and Sage: Silky mashed acorn squash with nutty brown butter and fresh sage adds a hint of elegance and earthy flavor to the meal.
Simply Sautéed Butternut Squash with Sage and Thyme: Lightly sautéed with fresh sage and thyme, this butternut squash side is simple yet fragrant—an easy, elegant addition to any fall plate.
Roasted Carnival Squash with Maple Ginger Glaze: Roast wedges of carnival squash with a maple-ginger glaze for a sweet and spicy twist. The ginger gives a little warmth that complements the pork perfectly.
Maple Sriracha Brussels Sprouts: Roasted Brussels sprouts tossed in a maple-sriracha glaze bring a savory-sweet heat to the plate, adding both flavor and a pop of color.
FAQs
HUNGRY FOR MORE? If you loved this pork tenderloin recipe, try more of our favorite fall dinners like our classic roast turkey breast with gravy, maple bourbon glazed turkey breast, holiday cranberry orange chicken, and our fall chili recipe with squash and sweet potato.
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Pork Tenderloin with Apples and Onions
Equipment
- large oven-safe skillet (non-stick or cast iron skillet)
- meat thermometer
Ingredients
- 1 ½ – 2 lb pork tenderloin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons extra virgin olive oil
- 3 tablespoons unsalted butter, divided
- 1 large yellow onion, sliced vertically (into thin strips)
- 2 medium apples (Honeycrisp or Fuji), cored and sliced thin
- 1½ cups apple cider or apple juice
- ½ cup chicken broth low-sodium
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh rosemary leaves, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Season the pork: Pat the pork dry with paper towels. Season it evenly on all sides with 1 teaspoon salt and ½ teaspoon black pepper.
- Sear the pork: Heat 2 teaspoons olive oil and 1 tablespoon butter in a large oven-safe skillet over medium heat. Once the butter has melted, carefully place the pork into the skillet using tongs. Sear the pork for 1-2 minutes per side, turning it with tongs until all sides are seared brown. Once browned, remove the pork from the skillet and set it aside on a plate.
- Sauté the apples and onions: Add 1 tablespoon butter to the same skillet. Once the butter has melted, add the sliced onions and apples. Cook for 6-8 minutes, stirring occasionally, until the onions are translucent and soft, and the apples are starting to caramelize slightly at the edges.
- Deglaze with apple cider: Pour in 1 cup of the apple cider, scraping up any browned bits stuck to the bottom of the pan. Stir in the Dijon mustard and chopped rosemary.
- Nestle the pork back into the skillet: Place the seared pork tenderloin into the skillet, tucking it among the apples and onions. Spoon some of the cider mixture over the top of the pork.
- Roast in the oven: Transfer the skillet to the preheated oven. Roast for 10-15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) at the thickest part.
- Rest the pork: Carefully remove the skillet from the oven. Use a slotted spoon to transfer the pork, apples, and onions to a serving platter. Cover loosely with foil (or place it back in the oven, turned off) to keep everything warm. *If the apples are not cooked tender enough, remove the pork and place the skillet back in the oven for about 5 minutes or until desired doneness.
- Finish the sauce: Place the skillet with the remaining pan juices back on the stove over medium heat. Be cautious—leave an oven mitt over the handle as a reminder that the pan is HOT. Pour in ½ cup chicken broth and the remaining ½ cup of cider and bring the mixture to a simmer. Let it reduce for about 5 minutes. Add the remaining 1 tablespoon butter and stir until melted. Taste and adjust seasoning with salt and pepper if desired.
- Serve: Slice the pork tenderloin into medallions. Arrange the pork on a platter surrounded by the apples and onions, and pour the cider sauce over the pork. Enjoy your beautiful fall meal!
Recipe Notes
Pro Tips
- Get a Good Sear: Start with a hot skillet to sear the pork, which locks in the juices and gives the tenderloin a beautiful golden crust. Don’t rush this step—it makes a big difference in flavor!
- Skillet Alternative: If you don’t have an oven-safe skillet (or for safety reasons), sear the pork in a regular skillet and transfer everything to a baking dish for the oven step. After baking, return the juices to the skillet to finish the sauce on the stovetop.
- Slice Apples Thinly: Thin slices of apples will cook faster and caramelize better, adding just the right amount of sweetness and texture.
- Keep an Eye on Oven Time: Pork tenderloin cooks quickly, so check it around the 8-minute mark to avoid overcooking. Aim for an internal temp of 145°F for juicy, tender pork.
- Let It Rest: After roasting, let the pork rest for a few minutes before slicing. This helps retain the juices, making every bite extra tender.
- For a Thicker Sauce: If you like a thicker sauce, add a cornstarch slurry (1 teaspoon cornstarch mixed with 2 tablespoons water) to the pan juices and let it simmer until it thickens up.
- Add Brandy: Replace ¼ cup of the apple cider with Calvados (or another apple brandy) for a richer, more complex sauce. It brings depth and a little luxurious flair to the dish.
Leftovers & Storage
- Fridge: Store leftover pork, apples, and onions in an airtight container in the fridge for up to 3 days.
- Reheating: Warm leftovers gently in a skillet over low heat, adding a splash of broth or cider to keep things juicy.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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