As seen in our latest Instagram reel
Juicy roasted pork, tender caramelized apples, and fragrant herbs coming together in one irresistible dish — this Herb Roasted Pork Tenderloin & Apples is fall-inspired comfort at its finest. This is the cozy one-pan dinner from @osamashealthyrecipes that had everyone commenting APPLE for the recipe. A mustard-and-herb-crusted pork tenderloin roasts right alongside sweet apple wedges that soak up all the savory pan juices, sliced and served with everything spooned over the top.
Why you’ll love them
- One-pan fall dinner: pork and apples roast together, and the juices become the sauce.
- Serious protein: roughly 37g per serving from lean pork tenderloin.
- Ready in about 45 minutes — easy enough for a weeknight, pretty enough for guests.
- Sweet apples + savory herbs is the classic pairing that never misses.
Ingredients
- 1½ lb (680 g) pork tenderloin, trimmed
- 2 tbsp Dijon mustard
- 2 tbsp olive oil, divided
- 1 tsp salt, ½ tsp black pepper
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 3 cloves garlic, minced
- 3 sweet apples (Honeycrisp or Gala), cut into wedges
- 1 small red onion, cut into wedges
- ½ cup apple cider or chicken broth
- Chopped fresh parsley, for serving
Instructions
- Prep the oven: Preheat to 425°F (220°C). Pat the pork tenderloin dry with paper towels.
- Season the pork: Rub the tenderloin all over with the Dijon mustard, 1 tablespoon of the olive oil, salt, pepper, rosemary, thyme, and garlic.
- Sear: Heat a large oven-safe skillet over medium-high heat and sear the pork 2 minutes per side until golden all over. Remove to a plate.
- Build the pan: Add the remaining olive oil to the skillet, then toss in the apple and onion wedges to coat in the pan drippings. Pour in the apple cider around the edges.
- Roast: Nestle the pork back into the skillet among the apples. Roast 18–22 minutes until the pork’s internal temperature reaches 145°F (63°C).
- Rest and slice: Transfer the pork to a cutting board and rest 8–10 minutes. Slice into ½-inch medallions and arrange over the apples, spooning the pan juices over everything. Finish with parsley.
Tips
- Don’t skip the rest — slicing too early lets the juices run out and dries the pork.
- A quick-read thermometer is the difference between juicy and overdone; pull the pork at 145°F exactly.
- Leftovers make great sandwiches — slice thin and pile on crusty rolls with a smear of mustard.
Nutrition
Estimated per serving (recipe makes 4 servings): ~360 calories, ~37g protein, ~14g fat, ~21g carbs. Values are estimates computed from USDA reference data, not lab-tested.
Apples with dinner — genius or not your thing? Follow @osamashealthyrecipes on Instagram for the reel and more easy recipes.
