Baked Pork Tenderloin

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.

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.

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.