Apple Glazed Pork Tenderloin (Filet de porc aux pommes)
You know that Christmas song “It’s the Most Wonderful Time of the Year,” sung by Andy Williams? Well, I feel like singing that song when the fall season arrives.
Don’t get me wrong, I’m a big, big Christmas fan, but my favorite season is fall. I just can’t help but get giddy when the leaves start changing colors and the days become cooler. It’s also right about the time that I start creating a lot of apple recipes, including this apple glazed pork tenderloin.
Apple Glazed Pork Tenderloin
I love going to all the apple festivals at the start of the season. I just love the idea of coming home with handpicked apples to use in the kitchen.
I usually end up making a lot of apple jam with the apples. Apple jam can be enjoyed on a slice of toast, or as a glaze for meats, like I’ve done here with this apple glazed pork tenderloin.
You can of course use a store-bought apple jelly, but I love the taste and rustic look of homemade apple preserves. Once it’s smeared all over the tenderloin, the tenderloin is baked for approximately 40 minutes.
Most tenderloin recipes require marinating the tenderloin overnight, but this one doesn’t, which I personally appreciate. You get tons of sweet and salty flavor with this apple glazed pork tenderloin, but none of the patience and time that’s usually required to get such flavor.
The tenderloin comes together in just under an hour, making it a feasible weeknight dinner. Making the tenderloin in a cast-iron pan (like [easyazon_link identifier=”B00006JSUA” locale=”US” tag=”monpetitfour-20″]this one[/easyazon_link]) will make this a one-pan dinner, which is always welcome in my home!
It’s also pretty enough to serve to guests, so you can always serve it with a side of scalloped potatoes when you have company over too!
Apple Glazed Pork Tenderloin
Juicy pork tenderloin baked with diced apples and sage, then glazed with apple jam.
Ingredients
- 1 1/4 lb boneless pork tenderloin
- 1-2 tbsp olive oil
- 2 tsp chopped sage
- salt and pepper
- 1 Gala apple, core removed and cut into chunks with the skin on
- 1/2 a yellow onion, diced
- 2 tbsp balsamic vinegar
- 1 cup apple jam
Instructions
- Preheat the oven to 350°F. Heat 1 tablespoon of olive oil in a cast-iron skillet over high heat. Carefully place the pork tenderloin into the pan and cook each side for approximately 3 to 4 minutes, or until each side is nicely browned.
- Lower the heat to medium-low. Remove the tenderloin from the pan, temporarily placing it on a plate. Add a generous pinch of salt to both sides of the tenderloin, as well as a small pinch of freshly ground pepper; set aside.
- To the pan, add another tablespoon of oil (if needed). Add the apple chunks and diced onion. Give everything a stir and sauté for a couple of minutes until the onions turn translucent. Pour in 1 tablespoon of balsamic vinegar and again stir everything together. Remove the skillet from the heat.
- Gently push aside the apple chunks and onions to clear a space in the middle of the pan for the pork tenderloin. Transfer the tenderloin back into the pan, pouring its residual juices on the plate in as well.
- Warm the apple jam for 30 seconds in the microwave, then add a tablespoon of balsamic vinegar to it. Stir in the vinegar until its incorporated, then smear the jam all over the pork tenderloin. Sprinkle the chopped sage over the entire contents of the pan.
- Cover the skillet with a sheet of foil, then bake the tenderloin for 20 minutes, stopping to remove the sheet of foil. Bake for another 10 to 20 minutes, until it registers at least 165°F on a meat thermometer. Once it's done baking, let the tenderloin rest for at least 5 minutes before slicing on the diagonal and serving.
Notes
If you don't have a cast-iron skillet, simply brown the tenderloin in a regular skillet first, then transfer it to an oven-safe pan.
Nutrition Information:
Yield: 4 Serving Size: 4 ServingsAmount Per Serving: Calories: 393
My husband fell in love with this when I made it for him! Thank you 😍 do you have wine recommendations for it, red/white?
Hi Mikenna! I’m so glad your hubby loved this! I think a glass of pinot noir would be lovely with this dish as pinot tends to be a little fruitier and match the notes in this recipe. 🙂
I made this last night for dinner along with the apple jam. My husband raved about it. The only thing is I left off the sage as he doesn’t like sage. He said this was definitely a keeper. Will be making this again. Thanks for all the great recipes.
That is so wonderful, Barbara! I’m so glad you and the hubby enjoyed this! Thanks so much for leaving a kind comment <3
This is one of my favorite recipes for pork loin! It is delicious and so easy to make. I’ve been using an apple jelly (think a solid apple juice product) because it is the only apple jelly/jam my local grocery store carries. Can you recommend what you use or offer other suggestions?
Hi Sharon! Thanks so much for the kind feedback! I usually use my own apple jam, which is super easy to make. It’s a bit reminiscent of a chunky applesauce and works great for dishes like this! You can find that recipe here: https://monpetitfour.com/homemade-apple-jam 🙂
I’m with you about fall, Beeta! I love it when the trees are ablaze and that first chill hits the air…
And what a gorgeous, one-pan meal this is and so perfect for this time of year.
It’s just the best feeling, isn’t? Thanks for your kind words my dear!
Je suis d’accord une fois de plus avec toi! Ma saison préférée de l’année c’est l’automne! Ton plat es parfait pour le donner la bienvenue. xx
L’automne est tres beau en France <3 Merci, mon amie <3
The smell of roasted pork and apples is when I know fall has come. This recipe looks delicious and I love how it uses one pan.
Thanks so much, Nicole! I’m a big fan of one pan recipes 🙂
I TOTALLY agree, Fall is the mot wonderful time of the year. 😉 The leaves changing color are absolutely beautiful and you just can’t beat the weather!! I am all about apples right now, so I LOVE this dish! As a matter of a fact I have a similar, but completely different pork recipe coming to the blog soon. Obviously I NEED to try this one, Beeta!! Pork tenderloin is my favs!! SO GOOD! Cheers, dear! xo
Oh yay, I love your recipes so I can’t wait to see it! Glad you feel the same way about fall as I do! 😀 XO
You had me at “one pan recipe”! lol! This is absolutely gorgeous Beeta. I love Fall too, especially now that I live in a state where the leaves change color, BUT I LOVE Christmas time and am already counting down the days until all the Christmas movies are on. heeheehee. We live about 5 minutes from a huge apple farm and I think we are going this weekend. I also just bought a beautiful pork roast from my fav local farm so might be taking that baby out of the freezer and making your recipe soon 🙂
Lol right? I’m all for one pan recipes! You’re so lucky you live in a state that truly showcases the best of fall <3 And don't worry, I'm counting down the days till Christmas too! 🙂 Thanks for the sweet comment XO