Pork Tenderloin with Apples Recipe

Name: Pork Tenderloin with Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large pork tenderloin (about 1 1/4 pounds); 1/4 teaspoon pumpkin pie spice; Kosher salt and freshly ground pepper; 1 tablespoon extra-virgin olive oil; 2 baking apples (such as McIntosh); 1 1/2 tablespoons unsalted butter; 1 medium shallot, finely chopped; 1 cup quick-cooking barley; 1 tablespoon finely chopped fresh parsley; 1/4 cup apple cider; 1 tablespoon apple cider vinegar

Servings: persons

1 large pork tenderloin (about 1 1/4 pounds)
1/4 teaspoon pumpkin pie spice
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 baking apples (such as McIntosh)
1 1/2 tablespoons unsalted butter
1 medium shallot, finely chopped
1 cup quick-cooking barley
1 tablespoon finely chopped fresh parsley
1/4 cup apple cider
1 tablespoon apple cider vinegar

1
Preheat the oven to 400 degrees F. Sprinkle the pork with the pumpkin pie spice, 1/2 teaspoon salt, and pepper to taste.
2
Heat the olive oil in a large ovenproof skillet over medium-high heat.
3
Add the pork and cook, turning, until browned on all sides, about 6 minutes.
4
Halve the apples and scoop out the cores.
5
Cut 1/2 tablespoon butter into 4 pieces; put a piece in each apple half.
6
Sprinkle with half of the shallot and a pinch of salt.
7
Add the apples to the skillet with the pork, cut-side up, and transfer to the oven.
8
Roast until a meat thermometer registers 145 degrees F, about 25 minutes.
9
Meanwhile, combine 1 3/4 cups water, the remaining shallot and a pinch of salt in a saucepan; bring to a boil.
10
Add the barley, cover and cook over low heat until the water is absorbed, 12 minutes.
11
Add the parsley.
12
Transfer the pork and apples to a cutting board.
13
Return the skillet to medium-high heat and add the cider, vinegar and 1/4 cup water; simmer, stirring, 2 minutes.
14
Stir in the remaining 1 tablespoon butter.
15
Slice the pork and serve with the pan sauce, apples and barley.
16
Per serving: Calories 474; Fat 14 g (Saturated 5 g); Cholesterol 103 mg; Sodium 318 mg; Carbohydrate 53 g; Fiber 10 g; Protein 35 g
17
Photograph by Antonis Achilleos

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large pork tenderloin (about 1 1/4 pounds), 1/4 teaspoon pumpkin pie spice, Kosher salt and freshly ground pepper, 1 tablespoon extra-virgin olive oil, and more.

Yes, Pork Tenderloin with Apples falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pork Tenderloin with Apples

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions