Juicy, Tender Pork Tenderloin with Apples and Onions
This recipe for juicy pork tenderloin with apples and onions is so delicious! The pork tenderloin is first seared in a pan, and then baked with vegetables like potatoes, carrots, sweet potato, and more — all until perfectly tender. It’s all topped with a rich and flavorful apple brandy sauce made from the pan drippings. Dinner is served!
Servings 4
Calories 452kcal
Ingredients
Rub
- 1 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 Tablespoon chili powder
- 1 1/2 teaspoon sea salt
- 1/4 cup coconut sugar or brown sugar
Other Ingredients
- 1.75 lb. pork tenderloin anywhere roughly between 1.5 - 2 lbs.
- 1 Tablespoon avocado oil, divided or other oil with a high smoke point
- 1/2 lb. baby potatoes, halved or quartered into 1" pieces
- 1/2 lb. carrots, peeled and halved and cut into 1" pieces
- 1 small sweet potato, peeled and diced into 1" pieces
- 1 medium onion, sliced into 8 large wedges
- 2 medium apples, cored and sliced
- salt and pepper to taste
Sauce
- 2 Tablespoon apple brandy or regular brandy, whisky or bourbon
- 1 cup unsweetened apple juice
- 1 Tablespoon butter can sub dairy free butter
- salt and pepper to taste
Instructions
- Preheat oven to 400° F (205° C).
- Mix all rub ingredients together in a small bowl and then rub onto pork tenderloin.
- Heat half of the oil in an oven proof skillet* or dutch oven to medium-high heat. Add pork tenderloin and sear for 2-3 minutes per side. Remove and let rest on a plate. Scrape as much of the burned sugar off the pan as you easily can and discard.
- Add remaining oil, potatoes, carrots, sweet potato, and onion. Let vegetables caramelize, stirring every 1-2 minutes for 7-10 minutes. Do not stir too often since you want to sear the veggies.
- Season vegetables with salt and pepper and then stir in apple slices.
- Push vegetables and apples to outer rim and lay pork tenderloin in middle.
- Place pan in oven and bake for 25-35 minutes until pork, vegetables and apples are cooked through. The internal temperature of the center of the pork should be 145 – 150° F (63-66° C) since it will continue cooking as it rests.
- Remove pan from oven and place pork on a serving platter with apples, onions and vegetables around it. Cover or tent with foil to keep warm while you make the sauce.
- Place the pan on the stovetop and turn the burner to low heat. Add the brandy and use a wooden spoon to deglaze and scrape up as much of the browned bits as you can.
- Add apple juice, bring to a simmer, and reduce to about half a cup (5-7 minutes). Add butter and season with salt and pepper.
- Slice pork tenderloin and serve with vegetables and sauce.
Notes
- If using two smaller tenderloins instead, you will need to cook the vegetables longer on the stovetop before baking with pork in the oven to make sure they are done at the same time. You will also need to adjust the cooking time for the pork. Make sure to leave space between the two tenderloins so that they aren't touching.
- I do not recommend substituting the pork tenderloin for another cut of pork. If using a pork loin roast it will need longer to cook. Adjust cooking time to 20 minutes per pound and add the veggies and apples for the last 40 minutes of the cook time.
- If your skillet isn’t oven proof, transfer pork and vegetables to an oven safe dish to bake. When finished, try to get as much of the pan drippings off and back into the original pan to make the sauce. The skillet I used was 12 inches.
Nutrition
Calories: 452kcal | Carbohydrates: 57g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 957mg | Potassium: 1365mg | Fiber: 8g | Sugar: 28g | Vitamin A: 15925IU | Vitamin C: 22.5mg | Calcium: 80mg | Iron: 3.3mg