Baked Pork Tenderloin

Baked pork on a serving plate beside two apples

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 Time10

Cook Time30

Resting Time10

Total Time50

Course: Dinner

Cuisine: American

Keyword: baked pork tenderloin

Servings:

Author: Katerina | Diethood

Equipment

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

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