Baked Pork Tenderloin and Apples balances the savory flavor of roasted pork with the bright sweetness of apples and the tangy zest of a mustard glaze. With only 5 minutes of prep time, this delicious and healthy dinner is quick and easy, too!
Lightly grease a roasting pan with cooking spray; season the 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 the sage.
Pour the apple-dijon mixture over the meat. Cover with foil and roast for 20 minutes.
Remove the foil and put the pork back in the 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 meat 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 5 to 10 minutes before cutting.
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 pork in an airtight container for no more than 4 days.
To Freeze: Wrap pork tightly in plastic wrap or tin foil and freeze for up to 3 months.
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.