Baked Pork Tenderloin

4.45 from 9 votes
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This baked pork tenderloin recipe is the perfect blend of savory, sweet, and tangy flavors—all in one easy dish! Juicy pork is coated in a bold, tangy mustard glaze and roasted to perfection with tender apples and onions. Best of all, it comes together with just a few minutes of prep!

Baked pork on a serving plate beside two apples.


 

If you love the classic pairing of pork chops and apple sauce, this recipe is a must-try! It’s one of those meals that feels a little fancy, but it’s actually simple to make—perfect for busy weeknights, a cozy weekend dinner, or even a Holiday main! While apples and pork are often thought of as a fall favorite, this dish is just as good year-round and works with any variety of apple you have on hand. Plus, since pork tenderloin cooks quickly, it’s an easy way to get a flavor-packed, restaurant-quality meal on the table without much effort.

Reasons You’ll Love Baked Pork Tenderloin

  • Quick Cooking. Not as quick as an instant pot pork tenderloin, but one of the best things about this baked version is how fast it cooks! Due to its thin shape, it roasts up quickly in the oven, making it an excellent option for when you need something easy but delicious.
  • Lean and Tender. Pork tenderloin is naturally low in fat and a lean cut of meat, making it a lighter yet filling protein option.
  • Juicy. The apple mustard glaze does more than just add flavor—it seals in moisture and prevents the pork from drying out while it bakes.
  • Melt-in-Your-Mouth. Thanks to the flavor-packed glaze and careful roasting, this baked pork tenderloin recipe turns out so tender that you barely need a knife. It’s succulent, juicy, and infused with bold flavors.

What You’ll Need

The best way to make baked pork tenderloin is to keep the ingredients simple yet flavorful! Below, I’ve listed everything you’ll need, along with notes on substitutions. Check the recipe card for exact amounts and detailed instructions!

  • Pork Tenderloin: If you’d like, you can use pork loin, but note that it’s a thicker cut and will need a longer cooking time. If you’d like to go with the loin, I suggest taking inspo from my pork loin recipe.
  • Salt & Black Pepper: Kosher salt or sea salt works well, and I also like to use freshly cracked black pepper.
  • Yellow Onions: Onions add sweetness and depth of flavor as they roast. Swap with red onions, white onions, or even shallots for a milder flavor.
  • Apples: Apples bring natural sweetness and a slight tartness. Use any apple variety—Honeycrisp and Fuji add more sweetness, while Granny Smith gives a tangier bite.
  • Apple Juice: Adds moisture and a mild apple flavor to the glaze while helping to keep the pork juicy. Substitute with chicken broth, orange juice, or white grape juice for a similar sweetness.
  • Apple Cider Vinegar: White wine vinegar or balsamic vinegar can be used instead, but they will slightly alter the flavor.
  • Whole Grain Dijon Mustard: Regular Dijon mustard works as a substitute, or for a sweeter touch, try my honey mustard sauce.
  • Chopped Fresh Sage: If you don’t have fresh sage, swap in dried sage (use about ⅓ of the amount) or substitute with fresh thyme or fresh rosemary.

Can I Use A Different Cut of Pork?

Not all cuts of pork are created equal. Different cuts of meat 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 will lead to an undercooked dish.

How To Bake Pork Tenderloin

This easy recipe delivers tender, juicy pork roast with minimal effort, making it perfect for busy days but fancy enough for special occasions too.

  • Prep the 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 or brush it with olive oil.
  • Season the pork: Pat the pork tenderloin dry with a paper towel, then season it generously with salt and pepper. Place it in the pan and arrange the onion and apple wedges around it. Set aside.
  • Make the glaze: Whisk the apple juice, apple cider vinegar, and mustard together in a small bowl until combined. Stir in the chopped sage. Pour the mixture over the meat evenly.
  • Cook: Cover the roasting pan with aluminum foil and pop 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 10 to 15 minutes, use a long-handled spoon to baste the pork every 5 minutes, keeping the pan in the oven. Each time you baste, check the internal temperature of the pork with a meat thermometer. Once the pork reaches 145°F, remove it from the oven.
  • Let it rest: Move the meat onto a cutting board and let it rest for at least 10 minutes to lock in the juices.
  • Slice and serve: Cut the pork roast into ½-inch slices and serve it with the roasted apples and onions from the pan. Drizzle some of the pan drippings over each serving for extra flavor.

How Long To Bake Pork Tenderloin

Typically, pork tenderloin takes about 20-25 minutes to bake, but since we’re covering it with foil first, it will take just a little longer. The foil helps lock in moisture, ensuring a juicy, tender result.

Partially sliced Pork Tenderloin surrounded by baked apples and onion wedges on a serving platter

Recipe Tips

  • Score the pork. Lightly scoring the top of the tenderloin (making small cuts) helps tenderize the meat and allows the glaze to soak in more deeply, giving the pork even more flavor.
  • Bring to room temperature. For even cooking, let the pork sit on the counter for at least 20 minutes before cooking. This helps it cook more evenly, preventing the outside from overcooking while the inside stays cold.
  • Resting time matters. After cooking, let the pork rest for 10 minutes before slicing. This locks in the juices, keeping the meat tender and juicy. Bonus tip: Letting it sit in the marinade before cooking also enhances flavor!
  • Make it your own. For a tangier flavor, use green apples; for a sweeter twist, go with red apples. Get creative with seasoning—try garlic powder, onion powder, or even a dry rub with brown sugar for a hint of caramelization. You could also borrow flavors from my honey garlic pork tenderloin or add a touch of Italian seasoning to switch things up!
A bird's eye view of baked pork tenderloin on a serving plate beside a bottle of apple cider vinegar

Serving Suggestions

This is, hands down, one of the best baked pork tenderloin recipes, and it’s even better with the right sides! Serve it with green beans or cozy fall favorites like sweet potato hash or butternut squash soup. For a fresh contrast, a crisp broccoli salad pairs perfectly—especially if you’re looking for a way to use up extra apples!

How to Store and Reheat Leftovers

  • Fridge: Leftover pork tenderloin should be stored in an airtight container and kept in the fridge for 3-4 days.
  • To Reheat: 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 so you can drizzle them over the pork before reheating.
  • To Freeze: Pork tenderloin will keep its flavor and texture well for 3 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.

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4.45 from 9 votes

Baked Pork Tenderloin

This baked pork tenderloin recipe is a flavorful mix of savory, sweet, and tangy! Juicy pork is roasted with apples and onions and coated in a bold mustard glaze.
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 50 minutes
Servings: 6

Ingredients 

  • 2 pounds pork tenderloin
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 2 yellow onions, cut into 1-inch wedges
  • 2 apples, cut into 1-inch wedges
  • ½ cup apple juice
  • 2 tablespoons organic apple cider vinegar
  • 1 tablespoon whole grain Dijon mustard
  • 1 tablespoon chopped fresh sage
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Instructions 

  • Prep. Preheat the oven to 350˚F and lightly grease a roasting pan with cooking spray.
  • Season the meat. Season the pork tenderloin with salt and black pepper, then transfer it to the roasting pan. Arrange the wedges of onions and apples around the meat and set aside.
  • Make the glaze. In a mixing bowl, combine apple juice, apple cider vinegar, and mustard; whisk until thoroughly combined. Stir in the sage.
  • Bake. Pour or brush the Dijon mixture over the meat. Cover with foil and roast for 20 minutes. Remove the foil and put the pork back in the oven.
  • Baste and cook. Continue to cook for 10 to 15 minutes, basting the meat every 5 minutes with the juices in the pan. Use an instant read meat thermometer to check for doneness each time you baste it – pork is cooked through when its internal temperature reaches 145˚F.
  • Rest and serve. Remove from oven and transfer the pork to a cutting board; let it rest for 5 to 10 minutes before cutting. Slice the meat and serve it with the apples, onions, and pan drippings.

Notes

  • Even Cooking: To ensure even cooking, allow the pork tenderloin to come to room temperature before baking.
  • Use a Meat Thermometer: To avoid overcooking, use a meat thermometer. Pork tenderloin is best when cooked to an internal temperature of 145°F (63°C) followed by a 5-minute rest.
  • Searing Before Baking: For added flavor, consider searing the tenderloin on all sides in a hot skillet before baking. This creates a flavorful crust.
  • Let it Rest: Once baked, let the pork tenderloin rest for at least 5 to 10 minutes before slicing. This allows the juices to redistribute, resulting in juicier meat.
  • Thin Slices: When serving, slice the pork tenderloin thinly against the grain for the most tender bite.
  • Reserve Some Glaze: If you can, set aside a portion of your glaze before cooking. This way, you can drizzle fresh glaze over the tenderloin when serving for added flavor.
  • To Store: Refrigerate leftover pork in an airtight container for no more than 4 days.
  • To Freeze: Wrap the pork tightly in plastic wrap or tin foil and freeze for up to 3 months.

Nutrition

Serving: 6Ounces | Calories: 226kcal | Carbohydrates: 11g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 108mg | Potassium: 691mg | Fiber: 2g | Sugar: 8g | Vitamin A: 57IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg

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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29 Comments

  1. Diane says:

    Ok been 30 minutes at 350 and tenderloins are still raw. So sad and hungry 😢

    1. Katerina says:

      Hi!
      Oh no! I’m so sorry you’re having trouble with it. 🙁 Did you bake it covered with foil for the first 20 minutes, then uncover it and bake for another 15? Pork tenderloin usually cooks pretty quickly, so I’d love to help figure out what might be going on.

  2. Herman Jongeling says:

    Easy and tasty

    1. Katerina says:

      I’m very glad you enjoyed it! Thank YOU! 🙂

  3. Blackavar says:

    This will be added to my regular dishes. Thanks for such an easy, delicious recipe. My family really enjoyed it.