How To Bake Pork Tenderloin

This roasted pork tenderloin recipe combines various fresh and healthy ingredients into one irresistible dish. See the recipe card below for specific amounts.

Ingredients You Will Need

• Pork Tenderloin: Never substitute for another cut.

• Salt & Pepper

• Onion: Any bulb onion will work.

• Apples: Sliced into wedges. Keep the vitamin-packed peels on for an added boost of fiber.

• Apple Juice

• Apple Cider Vinegar

• Dijon Mustard

• Sage: Chop the sage to bring out its flavor

Directions

• Preheat Oven: Preheat the oven to 350˚F.

• Prep for Cooking: Chop the sage and cut the apples and onions both into 1-inch wedges. Grease a roasting pan with a thin layer of cooking spray.

• Season the Pork: Sprinkle salt and freshly ground pepper over your pork tenderloin and then transfer it into the greased pan. Arrange the onion and apple wedges around the meat, then put the roasting pan aside.

• Make the Glaze: Whisk the apple juice, apple cider vinegar and mustard together in a mixing bowl until combined. Stir in the chopped sage. Pour the mixture over the meat evenly.

• Cook: Cover the roasting pan with aluminum foil. Roast it in the preheated oven for 20 minutes with the foil on, then remove the foil and put the pan back in the oven.

• Baste the Pork: Over the next 15-20 minutes, use a long-handled spoon to baste the pork every 5 minutes. Do not remove the pan from the oven. Each time you baste the meat, check the internal temperature of the pork with a food thermometer. When the internal temperature gets up to 145˚F, the pork has cooked through.

• Let It Rest: Take the pan out of the oven and move the meat onto a cutting board. The meat needs to rest for at least 10 minutes before it’s cut to lock in the juices.

• Serve: Cut the roasted pork tenderloin into half-inch slices. Serve it along with the apples and onions from the pan. Pour some of the glaze from the pan over each serving to maximize the flavor

• Let It Rest: Not only is it important to let the meat rest for 10 minutes after you cook it, but it’s also helpful to let it sit beforehand. The pork cooks better if it’s not cold when it goes into the oven, and giving it time to soak in the marinade can give the meat a stronger flavor.

• Make It Your Own: Choose to use green apples for more tartness or red apples for a sweeter flavor. Red onion will be a bit spicier, while white onion is usually milder. Whole grain dijon mustard will give the dish a sharper edge than the softer flavor of ground dijon. You can experiment with different ingredients until you find the perfect combination.

• 2 pounds pork tenderloin

• ▢salt and fresh ground black pepper, to taste

• ▢2 yellow onions, cut into 1-inch wedges

• ▢2 apples, cut into 1-inch wedges

• ▢½ cup apple juice

• ▢2 tablespoons Organic Apple Cider Vinegar

• ▢1 tablespoon whole grain dijon mustard

• ▢1 tablespoon chopped fresh sage

INSTRUCTIONS



• Preheat the oven to 350˚F.

• Lightly grease a roasting pan with cooking spray; season the pork tenderloin with salt and fresh ground pepper and transfer it to the roasting pan.

• Arrange wedges of onions and apples around the meat and set aside.

• In a mixing bowl, combine apple juice, apple cider vinegar, and mustard; whisk until thoroughly combined. Stir in the sage.

• Pour the apple-dijon mixture over the meat. Cover with foil and roast for 20 minutes.

• Remove the foil and put the pork back in the oven.

• Continue to cook for 15 to 20 minutes, basting the meat every 5 minutes with the juices in the pan. Use an instant read meat thermometer to check for doneness – pork is cooked through when its internal temperature reaches 145˚F.

• Remove from oven and transfer the pork to a cutting board; let rest for 5 to 10 minutes before cutting.

• Cut and serve with the apples and onions.

• Reserve Some Glaze: If you can, set aside a portion of your glaze before cooking. This way, you can drizzle fresh glaze over the tenderloin when serving for added flavor.