Apple Glazed Pork Tenderloin

This mouth-watering Apple Glazed Pork Tenderloin combines savory spices with a sweet cinnamon apple glaze for the perfect balance of fall flavors. It’s impressive enough for holidays and special occasions, but simple enough for weeknight dinners. With just 30 minutes and 7 easy ingredients, this dish is a guaranteed crowd-pleaser!

• Quick and easy: With just one pan and 7 simple ingredients, this 30-minute Apple Glazed Pork Tenderloin comes together quickly, making it perfect for busy weeknights or effortless meal prep.
• Crowd pleaser: The juicy pork, paired with a sweet and savory apple glaze, is sure to impress any guest. Whether it’s a family dinner or a holiday gathering, this fast Apple Glazed Pork Tenderloin is guaranteed to be a hit with everyone!
• Great for meal prep: This apple and pork tenderloin is a fantastic choice for meal prep because it remains juicy and flavorful, even after reheating. The sweet, tangy glaze complements the tender meat perfectly, making it versatile enough to pair with a wide variety of sides. Plus, it’s easy to cook in large batches, giving you delicious, ready-to-go meals for the entire week.

• Pork tenderloin: A lean, tender cut of meat that runs along the backbone of the pig. Try to use two pieces that are relatively the same size for even cooking. If there is a thin, silver membrane (silver skin), trim it off first.
• Cinnamon: Apple and cinnamon belong together! It adds warmth, depth, and a little sweetness to the pork and the apple glaze.
• Chili powder: Adds great flavor and smokiness with just one ingredient. Every blend is different so experiment and have fun with it.
• Rosemary: I recommend using kitchen shears or a spice grinder to crush the dried rosemary and make it finer. Otherwise, it can easily burn and become bitter. If using fresh rosemary, halve the amount.
• Applesauce: The base of our apple glaze. Make sure it's unsweetened and preferably made with just one ingredient, apples. If you have time, feel free to make your own.
• Honey: Adds sweetness and creates an irresistible sticky and glossy texture to the apple glaze.
• Dijon mustard: Its tangy flavor helps balance out the sweetness in the glaze.
• Cooking oil: Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F) and neutral flavor.
• Kosher salt: The salt amounts listed in this recipe are for Diamond Crystal kosher salt. If using Morton kosher salt, sea salt, or Himalayan pink salt, reduce by half. If using table salt, reduce the salt by ¼.

• You can substitute pork tenderloin with similar cuts of pork like a pork loin or thick pork chops. The cooking time will change, so make sure to check with a meat thermometer to determine when it's done cooking.
• Want to try with different meats? Try chicken breast, turkey breast, or beef tenderloin. Again, make sure to use a meat thermometer to adjust cooking times.
• Substitute honey with maple syrup for a different flavor profile.
• Add more herbs and spices to the rub like sage, thyme, paprika, cumin, or onion powder.
• If you'd like more vegetables, sear onion, apple slices, or shallot along with the pork.
• To make Apple Glazed Pork Tenderloin in a slow cooker, add the seared pork tenderloin and glaze to a slow cooker. Cover and cook on low for 4-5 hours or on high for 2-3 hours.

STEP ONE: First, preheat the oven to 350℉. Then make the rub for the pork by combining cinnamon, chili powder, rosemary, salt and pepper.

STEP TWO: Generously season the pork tenderloin all over with the rub. Make sure to pat it in and to coat the entire surface.

STEP THREE: Pour oil into a cast iron or oven-safe skillet and heat over high. When smoking, add the pork tenderloin and sear on all sides until deep brown, about 2-4 minutes total.

Transfer the pan into the oven and let roast for 10 minutes.

STEP FOUR: Meanwhile, make the apple glaze. In a bowl or cup, whisk together honey, cinnamon, applesauce, mustard, and salt.

STEP FIVE: After 10 minutes, remove the par-baked pork from the oven. Flip each tenderloin and brush or drizzle the glaze all over the pork.

Place back into the oven to continue cooking for 5-10 minutes. Use a meat thermometer to make sure the pork has reached an internal temperature of 135-140℉. Then let rest for 10 minutes before slicing and serving.

• Use the right pan. Make sure it's oven-safe and can hold temperature well. I highly recommend a cast-iron skillet because it retains heat evenly and is great for cooking meat. Another great option is a braiser pan.
• Sear on high heat. Preheat the oil until it's smoking hot. This is crucial for developing a nice brown crust on the pork, and ultimately, more flavor. If the pan isn't hot enough, the pork will steam instead of sear.
• Use a meat thermometer. Pork tenderloins come in varying sizes, so the cooking time will always vary. Pull the pork from the oven when an internal meat thermometer reads 135-140℉; it will continue to cook while resting, reaching the safe temperature of 145℉.
• Rest the pork. Allow the pork to rest for at least 10 minutes after cooking. This helps the juices redistribute throughout the meat, making it juicier and more flavorful.

• Potatoes: Pork and potatoes are a classic pairing. Try this Apple Pork with Red Skin Potato Salad, Potato Croquettes, Potato Leek Quiche, or Potato Wedges.
• Carbs: Every main dish needs a starchy counterpart like Gochujang Pasta, Lemon Basil Rice, or Pumpkin and Mushroom Risotto.
• Roasted vegetables: For a balanced meal, try pairing Apple sauce pork tenderloin with Roasted Carrots and Green Beans, Roasted Asparagus with Balsamic Glaze, or Bang Bang Brussels Sprouts.
• Salad: Keep it fresh and light! This dish would taste great with Watermelon Burrata Salad, Citrus Salad, or Broccoli Salad.