Apple Mustard Glazed Pork Tenderloin balances the savory flavor of roasted pork with the bright sweetness of apples and the tangy zest of mustard. With only 5 minutes of prep time, this delicious and healthy dinner is quick and easy, too! Enjoy it on a crisp fall evening with a hot mug of cider.
Looking for more ways to cook pork tenderloin? Try this Instant Pot Pork Tenderloin!
Baked Pork Tenderloin With Apple Mustard Glaze
Apple season is almost here, and you’ll be glad to have this recipe in your back pocket when you get back from the orchard with a bag of fresh-picked apples. This dish isn’t just for the fall, though. Baked to tender perfection in the oven, it can be made any time of year and with any type of apple.
Pork tenderloin is lean and very tender, just like the name suggests. Its thinness makes it quick to cook but also quick to dry out, which is where the sumptuous glaze comes in. Packed with flavor, the sweet and tangy apple mustard glaze keeps the pork juicy and tender enough to fall apart in your mouth.
What You’ll Need
This roasted pork tenderloin recipe combines a variety of fresh and healthy ingredients into one mouth-watering dish. See the recipe card below for specific amounts.
- Pork Tenderloin: Never substitute for another cut.
- Salt
- Pepper: Freshly ground is best.
- Onion: Any bulb onion will work.
- Apples: Sliced into wedges. Keep the vitamin-packed peels on for an added boost of fiber.
- Apple Juice
- Apple Cider Vinegar
- Dijon Mustard
- Sage: Chop the sage to bring out its flavor.
Can I Use Another Cut of Pork?
Not all cuts of pork are created equal. Different cuts need to be cooked and prepared differently, so it’s not a good idea to trade one for another. While pork loin and pork tenderloin might sound similar, they are not the same thing. Pork tenderloin is a much thinner cut of meat, so using pork loin in this recipe can lead to an undercooked dish.
How to Make Apple Mustard Glazed Pork Tenderloin
This recipe is quick and easy as can be. Follow the steps below for a perfectly roasted pork tenderloin packed with fresh autumn flavor.
- Preheat Oven: Preheat the oven to 350˚F.
- Prep for Cooking: Chop the sage and cut the apples and onions both into 1-inch wedges. Grease a roasting pan with a thin layer of cooking spray.
- Season the Pork: Sprinkle salt and freshly ground pepper over your pork tenderloin and then transfer it into the greased pan. Arrange the onion and apple wedges around the meat, then put the roasting pan aside.
- Make the Glaze: Whisk the apple juice, apple cider vinegar and mustard together in a mixing bowl until combined. Stir in the chopped sage. Pour the mixture over the meat evenly.
- Cook: Cover the roasting pan with aluminum foil. Roast it in the preheated oven for 20 minutes with the foil on, then remove the foil and put the pan back in the oven.
- Baste the Pork: Over the next 15-20 minutes, use a long-handled spoon to baste the pork every 5 minutes. Do not remove the pan from the oven. Each time you baste the meat, check the internal temperature of the pork with a food thermometer. When the internal temperature gets up to 145˚F, the pork has cooked through.
- Let It Rest: Take the pan out of the oven and move the meat onto a cutting board. The meat needs to rest for at least 10 minutes before it’s cut to lock in the juices.
- Serve: Cut the roasted pork tenderloin into half-inch slices. Serve it along with the apples and onions from the pan. Pour some of the glaze from the pan over each serving to maximize the flavor.
Tips & Tricks
This oven-roasted pork tenderloin is a wholesome dinner that’s easy enough for a hectic weeknight. These quick tips will help you get the best results every time.
- Score the Pork: Creating scores, or small cuts, on the top of the tenderloin before putting it in the pan helps to tenderize the meat. It also helps the pork to absorb more flavor from the glaze.
- Let It Rest: Not only is it important to let the meat rest for 10 minutes after you cook it, but it’s also helpful to let it sit beforehand. The pork cooks better if it’s not cold when it goes into the oven, and giving it time to soak in the marinade can give the meat a stronger flavor.
- Make It Your Own: Choose to use green apples for more tartness or red apples for a sweeter flavor. Red onion will be a bit spicier, while white onion is usually milder. Whole grain dijon mustard will give the dish a sharper edge than the softer flavor of ground dijon. You can experiment with different ingredients until you find the perfect combination.
Serving Suggestions
Pork tenderloin with apple mustard glaze is great when paired with other autumn favorites like Sweet Potato Hash with Onions and Feta or this thick and creamy Butternut Squash Soup. A crisp and refreshing Broccoli Apple Salad would also tie in well, particularly if you’re looking to use up that big bag of fresh-picked apples!
How to Store and Reheat Leftovers
Roasted and cooled pork tenderloin should be kept in the fridge for no more than 4 days. Any container that is used to store it should be airtight so that the meat doesn’t dry out. Cut your leftovers into slices just before serving them to keep the pork nice and tender.
You can reheat the pork over the stove, in the oven, or in a covered container in the microwave. It’s helpful to save some of the juices from the pan as well so that you can drizzle them over the pork before reheating.
Does Roasted Pork Freeze Well?
Pork tenderloin will keep its flavor and texture well for 3-6 months in the freezer. The trick to making it taste fresh again is to whip up some more of the glaze and pour it on the meat before you warm it up.
It’s best to freeze pork tenderloin in meal-sized portions wrapped tightly with plastic wrap or tin foil. Leave the meat uncut until you thaw it to keep the moisture locked in. When you’re ready to eat it, make sure to thaw it in the fridge for a few hours or overnight.
Apple Mustard Glazed Pork Tenderloin
Ingredients
- 2 pounds pork tenderloin
- salt and fresh ground pepper, to taste
- 2 onions cut into 1-inch wedges
- 2 apples cut into 1-inch wedges
- 1/2 cup apple juice
- 2 tablespoons STAR Unfiltered Organic Apple Cider Vinegar
- 1 tablespoon whole grain dijon mustard
- 1 tablespoon chopped sage
Instructions
- Preheat oven at 350˚F.
- Lightly grease a roasting pan with cooking spray; season pork tenderloin with salt and fresh ground pepper and transfer it to the roasting pan.
- Arrange wedges of onions and apples around the meat and set aside.
- In a mixing bowl, combine apple juice, apple cider vinegar, and mustard; whisk until thoroughly combined.
- Stir in sage.
- Pour the apple-dijon mixture over the meat.
- Cover with foil and roast for 20 minutes.
- Remove foil and put back in oven.
- Continue to cook for 15 to 20 minutes, basting the meat every 5 minutes with the juices in the pan. Use an instant read thermometer to check for doneness – pork is cooked through when its internal temperature reaches 145˚F.
- Remove from oven and transfer the pork to a cutting board; let rest for 10 minutes before cutting.
- Cut and serve with the apples and onions.
Equipment
- Oven
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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More Hearty Dinner Ideas
Pork tenderloin isn’t just an autumn dish. If you want the tender juiciness of this cut but don’t have any apple products on hand, try one of the recipes below.
I will definitely make this again! Delicious flavor! I would sear it before baking, then bake as directed. Raw to finished took 60-80 minutes. Most cookbooks recommend 170* internal temperature. Tender meat. Served with sweet potatoes and green beans.
Hi!
Happy you enjoyed it! I love pork with apples! 😃
In response to the cooking temperature, according to the USDA and the National Pork Board, the safe internal pork cooking temperature is 145° F.
These vegetables and the tenderloin are easy to cook right but not together! For the pork, just turn it off when the thermometer reads 145 degrees F. Start checking after 30 minutes. The vegetables recommended by this recipe require far more time. The apples were fine.
Made this for dinner tonight. The roast was tender and moist but I wasn’t a fan of the sage….
Hello. This looks delicious. Can it be done in a slow cooker?
Sure! I’d say about 3.5 to 4 hours in the slow cooker, but start checking around the 3rd hour for doneness. Pork is done when internal temperature reaches between 145F to 160F.
This was nor a success here. The tenderloin was totally overdone and the flavor very heavy. Won’t be trying this again.
This looks and sound amazing! I’m concerned on the cooking time? I normally don’t cook a tenderloin nearly this long…is the cooking time correct?
Hey! I tried this last night – I was nervous about the cooking time as well, so I changed it. Covered with foil and cooked for about 40-45 minutes at 400 degrees, then took the foil off for another 15 minutes. It was cooked through but not too tough – could probably have even lessened to 35 minutes under foil.
I also added honey to the tenderloin. I poured half the glaze and some honey on the tenderloin, then mixed some more honey in the second half of the glaze to add when I took the foil off. It stayed moist and the flavor was subtle and warm.
thanks for adding your experience and modifications… the stated temp and time does seem off for tenderloin. I think I’ll try with your changes, too.
I’ve got to have this for dinner soon!
What a gorgeous tenderloin! I love these flavors!!!
This looks fantastic! I gotta get that apple cider vinegar!
Such a perfect recipe for entertaining!