Honey-Glazed Pork Tenderloin with Roasted Apples
Honey-Glazed Pork Tenderloin with Roasted Apples
Ingredients
For the Pork and Apples
- 1 1/2 pounds pork tenderloin, trimmed of silver skin
- 2 apples, medium, firm (e.g., Honeycrisp, Gala), cored and cut into 1/2-inch wedges
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Honey-Dijon Glaze
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Pat the pork tenderloin dry with paper towels. Season generously all over with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min
- 3
In a medium bowl, toss the apple wedges with 1 tablespoon of olive oil. Season the apples with a pinch of salt and pepper.
⏱️ 2 min
- 4
In a separate small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, garlic powder, and chopped fresh rosemary until well combined. This is your honey-Dijon glaze.
⏱️ 3 min
- 5
Place the seasoned pork tenderloin on one side of the prepared baking sheet. Arrange the seasoned apple wedges around the pork in a single layer.
⏱️ 2 min
- 6
Roast for 15 minutes. After 15 minutes, remove the baking sheet from the oven. Brush about half of the honey-Dijon glaze over the pork tenderloin. Gently toss the apples to coat them slightly in any pan drippings.
⏱️ 15 min•🌡️ 400
- 7
Return the baking sheet to the oven and continue to roast for another 10-15 minutes, or until the internal temperature of the pork reaches 145°F when measured with a meat thermometer at the thickest part. Brush the remaining glaze over the pork during the last 5 minutes of cooking.
⏱️ 15 min•🌡️ 400
- 8
Once cooked, remove the pork from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy result.
⏱️ 10 min
- 9
Slice the pork tenderloin into 1/2-inch thick medallions. Serve immediately with the roasted apples and any remaining glaze from the pan.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Honey-Glazed Pork Tenderloin with Roasted Apples
Ingredients
For the Pork and Apples
- 1 1/2 pounds pork tenderloin, trimmed of silver skin
- 2 apples, medium, firm (e.g., Honeycrisp, Gala), cored and cut into 1/2-inch wedges
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Honey-Dijon Glaze
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Pat the pork tenderloin dry with paper towels. Season generously all over with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min - 3
In a medium bowl, toss the apple wedges with 1 tablespoon of olive oil. Season the apples with a pinch of salt and pepper.
⏱️ 2 min - 4
In a separate small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, garlic powder, and chopped fresh rosemary until well combined. This is your honey-Dijon glaze.
⏱️ 3 min - 5
Place the seasoned pork tenderloin on one side of the prepared baking sheet. Arrange the seasoned apple wedges around the pork in a single layer.
⏱️ 2 min - 6
Roast for 15 minutes. After 15 minutes, remove the baking sheet from the oven. Brush about half of the honey-Dijon glaze over the pork tenderloin. Gently toss the apples to coat them slightly in any pan drippings.
⏱️ 15 min•🌡️ 400 - 7
Return the baking sheet to the oven and continue to roast for another 10-15 minutes, or until the internal temperature of the pork reaches 145°F when measured with a meat thermometer at the thickest part. Brush the remaining glaze over the pork during the last 5 minutes of cooking.
⏱️ 15 min•🌡️ 400 - 8
Once cooked, remove the pork from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy result.
⏱️ 10 min - 9
Slice the pork tenderloin into 1/2-inch thick medallions. Serve immediately with the roasted apples and any remaining glaze from the pan.
⏱️ 3 min