Roasted Pork Tenderloin with Apples

| February 4, 2018 | 4 Comments

Roasted Pork Tenderloin with apples recipe, as seen on Taste of
Follow our complete, step-by-step, photo illustrated instructions to learn how to make this delicious Roasted Pork Tenderloin recipe. We’ll even throw in some fresh apples and onions to add another layer of flavor. It’s quick, it’s easy, it’s super delicious. Printable recipe included.


Roasted Pork Tenderloin, slider.
Roasted Pork Tenderloin with Apples recipe.

Pork Tenderloin is an excellent cut of meat… as long as it’s cooked right. Overcook it and you pretty much ruin it. It gets all dried out and chewy with very little flavor if you do it injustice while cooking it.

It is however, one of my most favorite pieces of pork.

I love a homemade buttermilk biscuit with a piece of fried pork tenderloin in it. I hope to have a recipe for that here on Taste of Southern, so you might want to look for it. I don’t have it ready just yet.

The tenderloin should not be confused with a pork loin however. They are two entirely different cuts of the pig. Tenderloins are often sold as a pre-marinated tenderloin in various flavors, or you’ll find them packed two per package in a plastic cry-o-vac type of package. That’s what we are using here.

Whenever my older brother cooks a pig for a pig picking, the tenderloin is the piece of meat that I start looking for once he starts to chop up the barbecue. Because it’s situated higher on the back of the pig, it doesn’t get exercised much at all, thus it’s super tender. Again, if it’s cooked right.

I’m not trying to discourage you from trying to cook one. I just want you to be careful when roasting it so that you don’t overcook it. A good digital thermometer can help with that.

Pork is considered “done” when it reaches 145F degrees. Thats considered to be “medium cooked.”

We cook a whole pig up to about 185F degrees on the big cookers. The meat will get up to about 165F degrees and just “hang there” for a couple of hours. You have to be patient and let the temp rise on up to about 185F degrees so that the heat breaks down the collagen and fats in the pork and you can easily “pull it apart” by hand. Thus the name… “Pig Picking.”

Today however, we’re roasting this pork tenderloin in the oven. It’s pretty easy, and well worth the trouble of keeping an eye on the thermometer so it doesn’t overcook. Toss in the apples and onions, and were talking a very tasty supper.

I adapted this recipe from one on the McCormick Seasonings website. Naturally they use all of their own spice brands, but since I didn’t have them all, I’ve adapted it with what I had on hand. Smile.

Ready to give it a try? Alright then, let’s head to the kitchen, and… Let’s Get Cooking!


Roasted Pork Tenderloin, you'll need these ingredients.
Easy Roasted Pork Tenderloin with Apples recipe: You’ll need these ingredients.

Just to be clear, this is a “Tenderloin” and not a “Pork Loin.” There is a difference.

You will probably find tenderloins packaged two per pack. Each tenderloin will weigh just about one pound each whereas a pork loin will weigh several pounds a piece.

I do have a recipe using a pork loin here on Taste of Southern and you can see that recipe by clicking here: Pork Roast with Gravy recipe

While both are great pieces of pork to cook with, I just wanted you to be aware of the difference.


Roasted Pork Tenderloin, add the brown sugar.
Place the brown sugar in a large mixing bowl.


Roasted Pork Tenderloin, add the smoked paprika.
Add the smoked paprika.

If you don’t have the smoked paprika, you can easily substitute with a regular paprika.


Roasted Pork Tenderloin, add the rosemary.
Add the rosemary.


Roasted Pork Tenderloin, add the garlic powder.
Add the garlic powder.


Roasted Pork Tenderloin, add the salt.
Add the salt.


Roasted Pork Tenderloin, mix it together well.
Grab a fork and mix all the spices together. Set aside for now.


Roasted Pork Tenderloin, wash the apples.
Wash the apples. Set them aside for now.


Roasted Pork Tenderloin, rinse the tenderloin.
Rinse the tenderloins under cool running water.


Roasted Pork Tenderloin, remove the thin silver skin.
Carefully remove the thin silver skin with a sharp knife.

You’ll be able to see this easily. It’s just a very thin skin like layer that you need to remove. Slip the point of your knife under one end of the skin, then slide the blade underneath the silver skin, carefully removing it without cutting away too much of the tenderloin itself.

This is best done on a dry cutting board by the way.


Roasted Pork Tenderloin, remove the sinew.
You will also notice a thicker piece of tissue, called “sinew” at one end of the tenderloin. This also needs to be removed. If you leave it on, it will shrink once it cooks and cause the tenderloin to shrivel up a bit. It’s also tough and hard to chew, so carefully remove it with a sharp knife.

Same as above, slip the point of the knife under one end of the sinew, then with the knife blade pushing away from you, cut away as much of this thick tissue as you can.


Roasted Pork Tenderloin, trimmed.
I removed the biggest part of it from this tenderloin.


Roasted Pork Tenderloin, cover a pan with foil, then add some olive oil.
Line a sheet pan with some aluminum foil. Then, add one Tablespoon of the olive oil to the pan.


Roasted Pork Tenderloin, coat the pan with olive oil.
Use your fingers, or a paper towel, and spread the olive oil all over the foil lined pan.


Roasted Pork Tenderloin, coat the tenderloin with olive oil.
Place the tenderloin on the foil, then roll it around a bit to coat the meat with a bit of the olive oil. Add a bit more oil if you need it.


Roasted Pork Tenderloin, tuck under the small end of the tenderloin.
You’ve probably noticed that one end of the tenderloin is thinner than the other. In order to get it to cook more evenly just tuck a bit of the smaller end under itself so it’s as thick as the rest of the tenderloin. You could tie this if needed, but it will pretty much stay in place while the meat is roasting in the oven.


Roasted Pork Tenderloin, coat the tenderloin with the spice mixture.
Sprinkle on a good amount of the spice mixture. Be sure to flip it over an coat all the sides of the tenderloin. Of course, once you do this, you’ll need to tuck that thinner flap back under the end. I guess I got a bit ahead of myself with that move. I apologize for the extra work I’ve caused you. Smile


Roasted Pork Tenderloin, remove the apple core and slice the apple.
Core the apple and then slice it into wedges. You don’t want to be too thin, or too big. Just slice them up as evenly as you can so they will cook evenly once they are in the oven.


Roasted Pork Tenderloin, cut the onion into thick slices.
Slice up the onion into larger pieces. If you slice the onion very thin, it will burn too easily once it’s in the oven, so be brave with these.


Roasted Pork Tenderloin, add some olive oil.
Place the apples and the onions into a large mixing bowl. Then, add the other Tablespoon of olive oil.


Roasted Pork Tenderloin, toss it around to coat everything.
Use your hands to toss the apple and onions together in the olive oil. Try to be sure it’s all coated good. You could even add a bit more olive oil here if you think it needs it.


Roasted Pork Tenderloin, spread around the tenderloin.
Place the tenderloin in the center of the pan, then spread the apples and onions around it. If you have any spice mixture leftover, you could even sprinkle it on the apples and onions.

In case you’re wondering, I’m only using one tenderloin in this recipe because I have plans for the other one.

If you cook both tenderloins, you might want to add some more apples and onions to the recipe as well. They will shrink once they’re in the oven, and you would probably like to have more to offer as a side. Just saying.


Roasted Pork Tenderloin, bake at 425 degrees for about 15 to 20 minutes.
Place the pan in the preheated oven. Let it cook at 425F degrees for about 15 to 20 minutes, or until the tenderloin is done and tender.


Roasted Pork Tenderloin, roasting temp.
Pork is considered done at 145F degrees. I let this one cook a bit longer, but you really need to keep a close eye on it so it doesn’t overcook. Even by pulling it out of the oven at 157F degrees the temperature will rise a bit and continue to cook before it all starts to cool down. Do Not Overcook.


Roasted Pork Tenderloin, let it rest for 10 minutes before slicing.
Let the tenderloin rest for 10 minutes before you attempt to slice it.

Letting it rest will allow the juices to redistribute throughout the meat, making for a moist piece of tenderloin.


Roasted Pork Tenderloin, enjoy.


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Roasted Pork Tenderloin with apples recipe, as seen on Taste of Printable recipe.

Roasted Pork Tenderloin with Apples

  • Author: Steve Gordon
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 2 to 3 servings 1x
  • Category: Main Dish, Pork
  • Method: Bake
  • Cuisine: American


Follow our complete, step-by-step, photo illustrated instructions to learn how to make this delicious Roasted Pork Tenderloin recipe. We’ll even throw in some fresh apples and onions to add another layer of flavor. It’s quick, it’s easy, it’s super delicious.



  • 1 Pork Tenderloin, about 1 pound
  • 2 medium Apples, cored and sliced into wedges
  • 1 medium Onion, sliced
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Brown Sugar
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Rosemary Leaves, crushed
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Salt


Preheat oven to 425F degrees.

  1. In a large mixing bowl, add the brown sugar.
  2. Add smoked paprika.
  3. Add crushed rosemary leaves.
  4. Add garlic powder.
  5. Add salt.
  6. Mix dry ingredients well. Set aside.
  7. Wash the apples then pat dry with a paper towel.
  8. Rinse the tenderloin under cool running water.
  9. Remove any silver skin, sinew or fat as needed. Pat dry.
  10. Line a baking sheet with aluminum foil.
  11. Add one Tablespoon of olive oil to the sheet pan, spread over pan.
  12. Brush the tenderloin in olive oil.
  13. Spread the spice mixture over the tenderloin.
  14. Core and slice the apple.
  15. Slice the onion into large slices.
  16. Place apples and onions in a mixing bowl. Coat with olive oil.
  17. Place the apple slices, onion slices and tenderloin on the baking sheet.
  18. Place pan in oven. Roast 15 – 20 minutes, or until internal temp reaches at least 145F degrees.
  19. Let rest for 10 minutes before slicing.
  20. Slice tenderloin, serve with apple and onions.
  21. Enjoy!

Keywords: roasted pork tenderloin with apples recipe, pork tenderloin, made from scratch, southern recipes, easy


Your Comments:  Have you ever cooked a tenderloin before? I’d love to hear your thoughts on our recipe. It will only take a minute or two for you to leave your comments in the section below.

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Be Blessed!!!


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Category: Main Dishes, Pork

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (4)

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  1. Michael Keller says:

    Another lights out recipe my friend! Thank you again. I doubled the dry ingredients, apples and onions for two tenderloins. When I make it again, I plan to use half of the rosemary. It was a bit much for my tastes. I will also slice the apples thinner and the onions thicker.
    Thank you Steve!

  2. Donna Pike says:

    Re: your wonderful roast pork tenderloin recipe. Well, credit where credit is due Steve, thanks for a very easy, and extremely tasty recipe! Enjoyed this tonight, exactly as you posted it. Couldn’t have asked for a more tender and juicy piece of pork. The apples and onions complimented it very well and for a cold, dismal, rainy night in New Westminster British Columbia Canada, I could not have asked for anything that was more delicious and comforting. Thank you Sir!

    As you would say, Be Blessed! Keep up the good work, I look forward to your e-mail every week, no matter WHAT day it arrives!

    Donna Gordon Pike

    • Steve Gordon says:

      Hi Donna, Thank you for trying our recipe, I’m happy to hear that you enjoyed it. Greetings to Canada, all the way from North Carolina. I appreciate you sharing your comments and Thank You for subscribing to our Newsletter. I appreciate your visits and your support and hope you’ll visit with us often. Be Blessed!!! -Steve

  3. Shirley Nemeth says:

    I have tried cooking a pork tenderloin several times. They turned out dry and tough except for one I cooked in crockpot with cranberry sauce. My daughter says she makes a stuffing and ties them together. But, she is much better at culinary expertise than I am. I enjoyed your newsletter today and am thankful you had a safe trip home.

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