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Picture of Pork Tenderloin with Apples and Root Vegetables in a skillet

Pork Tenderloin with Apples and Root Vegetables

Spicy pork tenderloin with apples, carrots, and potatoes all seared to perfection and then baked to completion and topped with tangy apple brandy sauce.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 452kcal



Other Ingredients

  • 1.75 lb. pork tenderloin (anywhere between 1.5 - 2 lbs.)
  • 1 Tbsp. grape seed 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


  • 2 Tbsp. brandy
  • 1 cup apple juice
  • 1 Tbsp. butter
  • salt and pepper to taste


  • 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. Season vegetables with salt and pepper and then stir in apple slices. 
  • Push vegetables to outer rim and lay pork tenderloin in middle. 
  • Place pan in oven and bake for 25-35 minutes until pork and vegetables are cooked through. The internal temperature 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 and vegetables on a serving platter. 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 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. 


*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. 
*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.


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