Maple Glazed Pork Tenderloin with Apples
Maple glazed pork tenderloin is an easy fall dinner made with juicy pork tenderloin, tender apples, onions, and a savory maple Dijon cider glaze. The pork is seared until golden, then finished in the oven with the apples and onions so everything cooks together in one skillet. Sweet maple, tangy Dijon, garlic, thyme, and a touch of sage give the sauce plenty of cozy fall flavor without making it overly sweet.
Ingredients
Pork
Apples & Onions
Maple Dijon Cider Glaze
How to Make Maple Glazed Pork Tenderloin with Apples
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Prepare the pork
Preheat the oven to 400°F.
Pat the pork tenderloins dry with paper towels.
Season all sides with the garlic salt, black pepper, thyme, and sage.
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Make the maple glaze
In a small bowl or measuring cup, whisk together the maple syrup, apple cider, Dijon mustard, apple cider vinegar, garlic, thyme, sage, and black pepper.
Set aside.
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Sear the pork
Heat the olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high heat.
Add the pork tenderloins and sear for approximately 2 minutes per side, turning until nicely browned all over.
The pork doesn't need to be cooked through at this point.
Transfer the tenderloins to a plate.
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Cook the apples and onions
Reduce the heat to medium.
Add 1 tablespoon butter to the same skillet, followed by the apples and sliced onion.
Cook for 4–5 minutes, stirring occasionally, until the onion begins to soften and the apples pick up a little color.
We don't want the apples completely tender yet because they'll continue cooking in the oven.
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Add the maple Dijon glaze
Pour the maple glaze into the skillet with the apples and onions.
Stir and scrape the bottom of the skillet to loosen all those browned bits from the pork.
Allow the sauce to simmer for about 2 minutes.
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Finish in the oven
Return the pork tenderloins to the skillet, nestling them between the apples and onions.
Spoon some of the maple glaze over the pork.
Transfer the skillet to the preheated oven.
Roast for approximately 12–18 minutes, or until the thickest part of the pork reaches 145°F.
Because tenderloins vary in thickness, I'd rely on the internal temperature rather than the clock here.
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Rest the pork
Transfer the pork to a cutting board and let it rest for 5–10 minutes before slicing.
This is important for keeping the pork juicy.
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Finish the glaze
While the pork rests, place the skillet back over medium-low heat if the glaze needs thickening.
Add the remaining 1 tablespoon salted butter and stir until melted into the sauce.
Simmer for another 1–3 minutes, if needed, until the glaze lightly coats the back of a spoon.
Taste and adjust the seasoning.
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Serve
Slice the pork tenderloin into medallions.
Arrange the pork with the apples and onions and spoon plenty of the warm maple Dijon cider glaze over everything.
Note
Don't overcook the pork.
Pork tenderloin is very lean. Remove it when the thickest portion reaches 145°F, then allow it to rest before slicing.
Use apples that hold their shape.
Honeycrisp, Granny Smith, Pink Lady, and Braeburn are all good choices. I'd use a combination of sweet and tart apples.
You can leave the apple peels on.
That's actually what I'd do. It saves prep time, adds color, and helps the wedges hold together.
Don't slice the apples too thin.
Medium wedges are better than thin slices because they need to survive both the stovetop and oven without turning into applesauce.
Use pure maple syrup.
Pancake syrup won't give the glaze the same flavor.
The Dijon shouldn't make it taste strongly like mustard.
It gives the maple glaze acidity and savory depth and helps balance the sweetness.
Don't skip the final butter.
That last tablespoon makes the glaze smoother, richer, and a little more glossy.
What to Serve with Maple Glazed Pork Tenderloin
Make It a Meal
Serve this maple glazed pork tenderloin with our Brown Sugar Butter Sweet Potato Wedges for an easy fall dinner. The caramelized sweet potatoes pair especially well with the savory maple Dijon glaze.
Other good sides would be:
Roasted green beans
Garlic mashed potatoes
Roasted Brussels sprouts
Wild rice
Simple green salad
Homemade Cornbread
How to Make It Gluten-Free
This recipe is naturally easy to make gluten-free.
Check that the Dijon mustard, apple cider vinegar, chicken ingredients if substituted, and seasonings are labeled gluten-free as necessary.
Also check packaged maple syrup if cross-contact is a concern.
Storage & Reheating
Store leftover maple glazed pork tenderloin with the apples, onions, and sauce in an airtight container in the refrigerator for up to 3–4 days.
For best results, reheat the pork gently with some of the sauce. Pork tenderloin can dry out if overheated.
You can warm individual portions in the microwave at reduced power or place the pork and sauce in a covered skillet over low heat until warmed through.
