Sheet Pan Pork Tenderloin with Apples and Onions
A pork tenderloin roasts in about 25 minutes, which is faster than the vegetables around it need, so this recipe slices the apples and onions thin. The risk with tenderloin is overcooking.
Sheet Pan Pork Tenderloin with Apples and Onions
Course: Main CourseDifficulty: Easy4
servings15
minutes30
minutesA pork tenderloin roasts in about 25 minutes, which is faster than the vegetables around it need, so this recipe slices the apples and onions thin. The risk with tenderloin is overcooking.
Ingredients
2 pork tenderloins (about 1 lb each), silver skin removed
3 firm apples, cored and sliced 1/2 inch thick
2 large yellow onions, sliced into half moons
3 tablespoons olive oil
2 tablespoons whole-grain mustard
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon apple cider vinegar
1/2 cup chicken broth
Directions
- Heat the oven to 425°F and place a half sheet pan in the oven while it heats.
- Toss the apples and onions with 2 tablespoons of the oil, the brown sugar, half the thyme, and a pinch of salt.
- Mix the mustard, garlic, remaining thyme, salt, pepper and remaining oil, and rub it over the tenderloins.
- Pull the hot pan out, spread the apples and onions over it, and nestle the tenderloins on top.
- Roast for 12 minutes, then stir the apples and onions and turn the pork once.
- Roast 10 to 12 minutes more, until a digital meat thermometer reads 145°F in the thickest part of the pork.
- Move the pork to a board and let it rest 5 to 10 minutes while the apples and onions roast a few minutes longer if still pale.
- Pour the broth and cider vinegar into the hot pan, scrape up the browned bits, then slice the pork and spoon the pan sauce over it.
Notes
- Tenderloins vary in thickness, so start checking at 20 minutes. Sliced thin, the apples go soft but not mushy. Leftovers keep 3 days in the fridge.
Why thin apples and onions
A tenderloin cooks quickly, and thick apple slices would still be hard when the pork is done. Slicing the fruit and onions thin lets them soften in the same window. The hot pan gives the pork a head start on browning.
Silver skin is the tough, shiny membrane on the surface. Slide a thin knife under it and pull it off. It does not melt like fat does, so it stays chewy if you leave it.
Swaps for Sheet Pan Pork Tenderloin
Pears work in place of apples. Apple juice can replace the broth in the pan sauce. Do not roast the tenderloin with the silver skin on, since it stays chewy.
What to serve
Mashed potatoes or buttered egg noodles soak up the pan sauce. A green vegetable like roasted green beans fits the plate.
The pan sauce uses the browned bits, so do not wash the pan before you pour in the broth. Slice the pork against the grain in thick coins.
The one mistake
Overcooking. Tenderloin is lean and goes dry fast, so trust a thermometer, not the clock. Let the meat rest before slicing so it stays juicy.
Sheet Pan Pork Tenderloin with Apples and Onions at a glance
- Prep time: 15 minutes
- Cooking time: 30 minutes
- Servings: 4 servings
- Ingredients: 12, led by pork tenderloins (about 1 lb each), firm apples, yellow onions, olive oil
Tips for Sheet Pan Pork Tenderloin with Apples and Onions
Tenderloins vary in thickness, so start checking at 20 minutes. Sliced thin, the apples go soft but not mushy. Leftovers keep 3 days in the fridge.
Sheet Pan Pork Tenderloin with Apples and Onions FAQ
How long does Sheet Pan Pork Tenderloin with Apples and Onions take?
Sheet Pan Pork Tenderloin with Apples and Onions takes 30 minutes of cooking after 15 minutes of prep.
How many people does Sheet Pan Pork Tenderloin with Apples and Onions serve?
This recipe makes 4 servings.
What do I need to make Sheet Pan Pork Tenderloin with Apples and Onions?
12 ingredients, led by pork tenderloins (about 1 lb each), firm apples, yellow onions, olive oil. Amounts are in the recipe card above.
Part of: 26 Easy Fall Sheet Pan Dinners for Cozy Weeknights
