Description
A delicious and easy one-pan meal combining tender pork tenderloin with sweet brown sugar and apples, cooked to perfection both on the stovetop and finished in the oven. This recipe is perfect for a comforting dinner with minimal cleanup.
Ingredients
Scale
Meat
- 1 ½-3 pounds pork tenderloin
- salt and pepper to taste
- 3 tablespoons oil
Brown Sugar Glaze
- ½ cup brown sugar
- 3 tablespoons Dijon mustard
- 1 tablespoon minced garlic
- 2 tablespoons apple juice
Produce
- 2 medium apples, sliced into wedges
Instructions
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit to ensure it is ready for finishing the pork and apples.
- Season pork and heat oil: Season the pork tenderloin evenly with salt and pepper on all sides. Drizzle 3 tablespoons of oil into a large, oven-safe skillet and heat it over medium heat on the stovetop.
- Prepare the glaze: In a small bowl, mix together ½ cup brown sugar, 3 tablespoons Dijon mustard, 1 tablespoon minced garlic, and 2 tablespoons apple juice. Rub this mixture all over the pork using your fingertips for an even coating.
- Sear the pork: Place the pork in the hot, oiled skillet and cook, turning every 2-3 minutes, to brown all sides evenly. After about 10 minutes of searing, add the apple wedges to the skillet around the pork.
- Oven cook: Transfer the entire skillet to the preheated oven and cook for an additional 10-15 minutes until the pork is cooked through and white in the center with no pink remaining, and the apples are tender.
- Slice and serve: Remove the skillet from the oven, slice the pork tenderloin into 1-inch thick sections, and serve immediately. Garnish optionally with fresh parsley or thyme for added color and flavor.
Notes
- Serving suggestion: accompany this dish with roasted vegetables and a fresh side salad to make a complete and balanced meal.
- Skillet alternate: if you don’t have an oven-safe skillet, transfer the pork and apples to a greased baking dish before placing them in the oven to cook.
- Use firm apples such as Granny Smith or Honeycrisp to retain shape and add a nice tartness.
- Make sure not to overcook the pork to keep it juicy and tender; use a meat thermometer if needed, aiming for an internal temperature of 145°F.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 20 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg
