Roasted Pork Tenderloin with Apples and Mustard Sauce
An easy, delicious and healthy recipe for roasted pork tenderloin, a weeknight dinner. Complete with sauteed apples and onion and a quick maple-mustard sauce.
- 1 pork tenderloin
- 2 tbsp dijon mustard
- 2 1/2 tbsp olive oil
- 1/4 cup whole grain mustard
- 1 tbsp maple syrup
- 1/2 onion
- 1 apple
- 1 clove garlic
- 1 tbsp rosemary
- salt and pepper
In a bowl, mix 1/2 tbsp olive oil, dijon mustard, salt and pepper together and rub over the tenderloin. Let marinate 30 minutes to 2 hours in fridge, once done marinating, remove from fridge and let rest for 10-15 minutes.
While the pork is marinating, slice your onion, chop your apple, dice your rosemary and mince your garlic (if you haven’t done so already).
Preheat oven to 400°. Heat 1 tablespoon oil in large cast iron or oven-safe skillet over medium-high heat. Wipe excess marinade from pork and cook until browned on all sides, about 2-3 minutes on each side.
Put your pork in the oven and cook 5 minutes.
While pork cooks, mix together whole grain mustard and maple syrup and set aside
Remove pork from the oven and add your apple, garlic, and onion around the edges of the pork. Lightly salt and pepper the apple, garlic, and onion, give them a quick toss and place back in the oven for another 15-20 minutes, or until pork reaches 145 degrees.
Remove from the oven and let the pork rest. If your apple or onion aren’t done to your liking, sear a little longer and then mix in the sauce with the apple onion mix or pour over the pork (or use it to dip!). Slice up the pork and serve with apple and onion mix with your sauce.
If you have any questions, you might find helpful answers here:
What temperature should pork tenderloin be cooked to? This should be no less that 145 degrees.
This is made with a pork tenderloin, not a pork lion. Though you can absolutely use a larger pork loin, your time will need to adjusted to make sure that the pork cooks to 145 degrees.
You can use a red, sweet or yellow onion for this. I used a red onion because that’s what I have on hand but usually I would use a yellow onion.
If you don’t have fresh rosemary on hand you can use dried rosemary, just use 1 tsp instead of 1 tbsp.
Calories: 682kcal | Carbohydrates: 13g | Protein: 95g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 295mg | Sodium: 500mg | Potassium: 1894mg | Fiber: 2g | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 5mg