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Experience the ultimate fall comfort dish with my Apple Pork Tenderloin recipe, where rustic charm meets refined flavors. Imagine warmly spiced, juicy pork nestled among caramelized apples and onions infused with a tangy cider glaze. This oven roasted pork with apples transforms simple ingredients into a gourmet autumn dinner experience that will tantalize your taste buds.

“This pork tenderloin is the perfect comforting dish to warm up with. And oh my goodness, the apple cider sauce? Heck yes!!! I could have just drunk it up all by itself!”

– Kelly
Overhead photo of roasted and sliced pork tenderloin topped with fresh apple chutney.

Update: This recipe was originally published in October 2015. I made updates to the post below to include more information about making pork tenderloin with apple compote sauce at home.

Table of Contents

About this pork tenderloin with apples

Are you looking for a special dish to impress your family, friends, or dinner guests?! This Apple Pork Tenderloin is here to save the day – perfect as a warm and comforting fall and winter-inspired meal!

The pork tenderloin is seasoned in a mixture of warm spices and left to flavor and tenderize the meat. The oven roasting forms a caramelized crust on the outside of the pork while the inside remains succulent, juicy, and tender! It’s like cutting into warm butter!

The fruity apple compote sauce accompanying this pork tenderloin is packed with soft apples and raisins in a mixture of bourbon, apple cider, cinnamon, maple syrup, ginger, melted butter, leeks, and mustard powder. 

This heavenly infusion of sweet and savory flavors will make your taste buds go wild (in a good way, of course!). Serve thick slices of your pork tenderloin with apples compote alongside a refreshing salad, dinner rolls, roasted vegetables, or your choice of grains.

If you’re looking for more delicious pork dinners, be sure to try these fan-favorite recipes next: Jerk Pork, Stir Fried Udon Pork, Carnitas Taco, and Hoisin Honey Pork Chops.

Why you’ll love recipe

This pork tenderloin with apple compote is a delicious alternative to the usual pumpkin inspired dishes during fall and winter. Here’s why you’ll love it:

  • Perfect balance of flavors! This recipe expertly combines the savory richness of pork tenderloin with a sweet and cozy brown sugar and ground cinnamon rub. Served with a chunky compote sauce made with sweet-tart granny smith apples, apple cider, and plump raising, this dish features a harmonious blend of flavors that captures the essence of autumn cuisine.
  • Beautifully Versatile! Perfectly adaptable, this apple and pork pairs well with various side dishes, from crisp salads to mashed potatoes, making it suitable for different occasions and preferences.
  • Guaranteed juiciness! The oven roasting cooking method ensures a perfectly succulent and juicy pork tenderloin, avoiding the common pitfall of dry, overcooked meat.
  • Impressive presentation! Despite the simplicity of preparation, the combination of golden-brown pork tenderloin and caramelized apples creates a visually appealing dish that’s sure to impress both family and dinner guests.

What is apple pork tenderloin

Pork tenderloin with apple compote is a sweet and savory dish, boasting the warm flavors of fall thanks to the use of ground cinnamon, grated ginger, and thyme. 

Roasting the pork tenderloin creates an irresistible outer caramelized crust while the meat remains super juicy and tender. It’s like slicing into butter. 

While the pork offers a salty savory flavor, the raisin and apple compote sauce provides a delicious balance of sour and sweet with subtle notes of maple syrup and bourbon!

It’s a beautiful and classy dish that never disappoints!

Overhead photo of two raw pork tenderloins rubbed with cinnamon and brown sugar on a cutting board.

Ingredients for pork tenderloin Apples

This dish combines succulent and tender slices of pork tenderloin with an apple compote sauce infused with bourbon and maple syrup, Here’s what to grab:

  • Pork tenderloin – Trimmed of silver skin. 
  • Pork dry rub – Combine brown sugar, cinnamon, mustard powder, ground ginger, dried thyme, kosher salt, and ground black pepper.
  • Unsalted butter – If you use salted butter, omit the kosher salt in the compote. 
  • Leeks – You only need to use the white portions of leeks. Halve the leeks lengthwise and slice them thinly. 
  • Apples – This recipe uses Granny Smith apples that are peeled and then diced into small pieces.
    • Substitution: Fuji or Cortland apples are also great options.
  • Raisins – Regular raisins are great for the compote, although you could also use Golden raisins, currents, or sultanas.
  • Apple Cider – This fortifies the apple fruit flavor and the syrup in the compote. 
    • Substitution: Apple juice will work if you can’t get your hands on cider.
  • Ginger – Freshly grated.
    • Substitution: Ground ginger can be used instead.
  • Pure maple syrup
    • Substitution: Use honey instead. 
  • Bourbon – This adds a lovely depth of flavor and the alcohol will burn off, so it’s suitable to include when serving children. 
    • Substitution: Brandy in the form of Cognac or Armagnac makes a good alternative.
  • Compote spices and seasoning – This compote combines kosher salt, ground black pepper, mustard powder, and ground cinnamon. 

Recipe variations

  • Low-carb. You can make this apple pork tenderloin more keto-friendly by using swerve brown sugar for the rub and keto-friendly honey that includes xylitol. 
  • Apples. The apple compote calls for juicy tart Granny Smith apples, but you can use another type of apple that has a similar flavor profile (slightly sour), such as Fuji and Cortland. 
  • Compote. This compote is traditionally chunky in texture. While the fruit is still intact, it is very soft and tender. If you prefer a smoother consistency like a puree (correctly known as a coulis), you can blend the compote. 
  • Herb-Infused: Add fresh herbs, such as rosemary or more thyme to the apple compote sauce for earthy notes and a touch of freshness.
  • Apple and Cranberry: Add fresh cranberries, cranberry relish, or cranberry sauce to the apple cider sauce for a festive holiday twist.
  • Bacon Enhanced: Personally, this is my favorite variation of this pork tenderloin with apples recipe, because, well, bacon. Cook diced bacon first and use the rendered fat to sear the pork chops. Then add cooked bacon bits to the apples and onions just before serving to keep them crispy.
  • Apple Butter: Add a little apple butter to the apple compote sauce for a rich, smooth apple forward flavor.

If apples are one sale, grab some extra and put them to good use in these recipes: Apple Cheddar Soup, Apple Cider Meatballs, Apple Cheesecake Bread, Fall Apple Granola, Apple Baked Donuts, Bite Size Apple Pies, and Easy Apple Cake with Cake Mix.

Close-up photo of a roasted pork tenderloin with chunky apple topping.

How to make this pork tenderloin recipe with apples

You’ll need just a total of 30 minutes to make this apple tenderloin recipe. Here’s how:

  1. Prep and Rub Pork: In a small bowl combine the ingredients for the pork rub. Then, pat the pork tenderloin(s) dry and use your hands to the rub the spice mixture all over the pork, massaging the spices into the tenderloin. Set aside.
    • Optional, but for the best flavor, wrap the pork tightly with plastic wrap and refrigerate for 4 hours up to overnight.
  2. Meanwhile, Make the Chunky Apple Sauce: Melt the butter in a medium saucepan and then add the leeks, salt, and pepper. Sauté until the onions are soft, stirring occasionally. Next, add the apples, raisins, apple cider, ginger, mustard, cinnamon, maple syrup, and bourbon to the sauce. Bring contents to a boil and then immediately reduce the heat to low.
  3. Cover and simmer, stirring occasionally, until the apples are soft and the mixture is slightly thick. Remove the cover and continue to cook for 5-6 minutes, or until the apple compote sauce is thick. Remove from heat and set aside.
  4. Preheat oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil for easy clean up and then place a wire rack large enough to hold both tenderloins on top of the aluminum. Next, arrange the pork tenderloins on top of the wire rack.
  5. Oven Roast Pork Tenderloin: Place the pork in the oven and roast until slightly caramelized and an instant read thermometer reads 140-145 degrees F.
  6. Rest Pork: Transfer pork to a clean work surface, tent lightly with aluminum foil and let rest 10 minutes.
  7. Serve Pork Tenderloin with Apples: Slice the pork tenderloin into thick rounds and top with a few generous dollops of the chunky apple compote.

Expert tips for the best success!

  • Chose the Right Cut of Tenderloin. If you’re looking for the most luxurious dinner, be sure to opt for center-cut pork tenderloin, which is tender. Or, for larger gatherings, consider using a larger pork loin. Just note that you’ll need to adjust the cook time. 
  • Season Generously. Be sure to season the pork tenderloin well with the cinnamon rub, kosher salt, and ground black pepper to enhance the flavors of the meat.
  • Let Pork Marinate in Rub. If you have the time, I highly recommend letting the rubbed pork marinate in the refrigerator for at least 4 hours, but preferably overnight. This extra time allows the flavors of the rub to sink into the meat and also helps tenderize the meat so that you get the juiciest slices of pork!
  • Use Fresh Apples. Be sure to select firm, tart apples like Granny Smith or Honey Crisp. Fresh apples hold their shape better and provide a balance of sweetness and acidity.
  • Proper Cook Time. Use a meat thermometer to ensure precise cooking. The internal temperature should reach 145°F (63°C). Overcooking can lead to a dry texture.
  • Let It Rest. After roasting, let the pork tenderloin rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a juicier and more flavorful roast.
  • Make Ahead Option. The dry rub and the compote can be made ahead of time to reduce the preparation time in this recipe. 

FAQs: frequently asked questions 

How to select the best pork tenderloin at the grocery store?

If you are purchasing those cleaned, individually wrapped pork tenderloins, you are spending too much money for your pork tenderloin. It is SUPER easy to clean a tenderloin yourself! Here’s a pretty great tutorial on cleaning pork tenderloin.

One of those pre-cleaned tenderloins is about $9.99.

However, if you purchase untrimmed pork tenderloins – and trim them yourself – you can get a package of two for about $6.99.

I don’t have to tell you that is a HUGE savings for a small amount of work. Legitimately, it took me about 2 minutes to clean each tenderloin. I understand I went to culinary school and have a lot of practice cleaning tenderloins, but even without my experience, it should only take you about 15-20 minutes, tops. If you ask me, 20 minutes of work is worth all the money you will save. So, check out the video and give it a try… it’s easier than you may be imagining!

Can I use a different cut of pork instead of tenderloin?

Sure! You can swap out the tenderloin for other cuts of pork, such as pork loin or pork chops. However, please note that you’ll need to adjust the cook times based upon the type and thickness of the cut you select.

Why must the pork tenderloin sit at room temperature before roasting?

If the juices inside the meat are cold when you cook the meat, this will reduce how tender and juicy the cooked pork tenderloin will be. Allowing those internal juices to reach room temperature before cooking the meat will yield the best results. 

Allowing the meat to sit out for 30 minutes is sufficient, while some home cooks even recommend up to an hour. 

What type of apples work best with pork?

This pork tenderloin recipe with apples calls for juicy Granny Smith apples that have a slightly sour flavor, complimenting the flavors of the compote ingredients, spices, and seasonings. Other apples that provide similar qualities include Fuji apples, Honeycrisp apples, and Cortland apples. 

How do I prevent the apples from becoming mushy?

To prevent the apples from becoming mushy, you’ll actually be cooking them separately and briefly, just 15 minutes, so they retain their shape and texture.

How do I cook pork and apples together?

The pork is roasted separately from the apples in the compote for this apple and pork tenderloin recipe. The apples need to be cooked in the compote ingredients, brought to a boil, and then further softened by simmering. 

Overhead photo of oven roasted and sliced pork tenderloin with apples on a white platter.

Serving pork tenderloin with apple

Pork tenderloin is one of those dishes that can be served on special holidays and occasions or when you just feel like something a little different during the week with the family. Either way, you won’t be short on options of what to serve with this irresistible and flavor-packed cut of meat!

Common Serving Suggestions

  • Wild Rice Salad: A nutty wild rice salad with squash, arugula, and pomegranate arils complements the pork’s savory and sweet profile without overshadowing it.
  • Roasted Vegetables: Pair this apple pork tenderloin with roasted vegetables like carrots, mini roasted potatoes, garlic roasted mushrooms, or Brussels sprouts. Their caramelized edges and earthy flavors complement the sweet apple and cinnamon notes.
  • Mashed Potatoes or Veggies: Rustic mashed potatoes are a classic choice. Their rich, buttery texture provides a comforting contrast to the spiced pork and apples.
  • Green Beans Almondine: Tender, crisp green beans sautéed with almonds add a light, crunchy element that balances the hearty flavors of this pork dish.
  • Apple Sauce: Serve with a side of apple sauce for a traditional touch.

Unique Serving Suggestions

Storing leftovers

  • Refrigeration: Allow the roast pork tenderloin to cool completely to room temperature. Then, transfer it to an airtight container or wrap it tightly with plastic wrap to prevent it from drying out. Store in the fridge for up to 3-4 days.
  • Apple and Onion Mixture: Similarly, allow the apple and onion mixture to cool completely and then store in a separate airtight container in the fridge for up to 3-4 days. If the apple compote sauce has excess liquid, drain it before storing to maintain its texture.

Freezing instructions

  • Pork Tenderloin: To freeze, let the cooked tenderloin cool completely to room temperature. Then, slice it into individual portions and wrap each piece tightly in plastic wrap. Place the wrapped slices in a freezer-safe bag or container, removing as much air as possible before sealing. You can store the pork in the freezer for up to 2-3 months. I like to label the bag with the date for ease and convenience.
  • Apple and Onion Mixture: Cool the apple and onion mixture before freezing. Transfer it to a freezer-safe container or bag, leaving some space at the top for expansion. Freeze for up to 2-3 months. Again, I like to label with the date for easy identification.

Reheating instructions

  • Thawing: For best results, thaw the pork tenderloin and apple mixture overnight in the refrigerator.
  • Reheating: Preheat the oven to 350 degrees Fahrenheit. Place the pork and apples into a baking dish and cover with aluminum foil to prevent excess loss of moisture. Reheat in the oven for 15-30 minutes, or until warm throughout. The reheating time will depend upon thickness or your leftover apple pork tenderloin.
  • Pro-tip: If you’re reheating a whole pork tenderloin versus slices, I recommend reheating the apple mixture separately – in a small saucepan over medium-low heat – so it doesn’t become mushy.
Close-up photo of a juicy slice of pork tenderloin with apples.

This pork tenderloin recipe with apples will put you on a momentary break from all-things-pumpkin! But seriously, it’s too good to skip over, so grab a few tenderloins, and let’s get cleaning and cooking! 

Cheyanne

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More delicious American pork dinners!

Over head photo of an oven roasted apple pork tenderloin cut into thick slices on a white platter.

Pork Tenderloin with Apples

5 from 3 votes
Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 8 servings
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Indulge in a symphony of cozy flavors with this roasted apple pork tenderloin recipe. Featuring tender, warmly spiced pork tenderloin with a blissfully delicious sweet and savory apple and onion compote, this pork with apples will tantalize your taste buds!

Equipment

  • 1 Small mixing bowl (for making the pork rub)
  • 1 Medium Saucepan (for making the apple compote sauce)

Ingredients 

  • 2 Pounds Pork Tenderloin – trimmed of silver skin (typically 2 individual pork tenderloins will equal around 2 pounds)
  • As Needed Olive Oil

Pork Rub

Apple Compote Sauce (yield = 3 1/2 cups; roughly)

Instructions

  • Make the Pork Rub: To a small bowl, add all the ingredients for the pork rub. Then, use a fork or small whisk to stir the spices and seasonings together.
  • Prepare Pork Tenderloin: Place the pork tenderloins on a clean work surface and use paper towels to pat the pork completely dry. Next, sprinkle the rub mixture over all sides of the pork, using your hands to massage the spices into the pork.
    Let Pork Marinate – Optional, but Recommended: Wrap the pork tenderloins tightly with plastic wrap and refrigerate for at least 4 hours, or preferably, up to overnight. (Note: If you are refrigerating the pork, make sure you remove it from the fridge and let it sit at room temperature for at least 30 minutes before removing plastic wrap and cooking the pork.)
  • Cook the Tenderloins: Preheat oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil for easy clean up. Insert a wire rack large enough to hold both tenderloins into pan and add tenderloins. Roast until pork is slightly caramelized and an instant read thermometer reads 140-145 degrees F, about 25 minutes.
    (Note: If you put the pork tenderloins into the fridge to marinate, don't forget to remove them from fridge and let them sit on the counter at room temperature at least 30-45 minutes prior to roasting. I like to remove and discard the plastic wrap just before cooking.)
  • While the Pork Roasts, Make the Apple Compote: Melt the butter in a medium saucepan over medium heat. Once fully melted, add the leeks, salt, and pepper to the pan. Sauté, stirring occasionally, until the onions are soft and lightly golden in color, about 5-8 minutes. Next, add the apples, raisins, apple cider, ginger, mustard, cinnamon, maple syrup, and bourbon to the pan. Bring apple sauce to a boil and then immediately reduce heat to low, or to maintain a gentle simmer.
    Cover the pan and simmer, stirring the sauce occasionally, for 5-7 minutes, or until the apples are soft and the mixture is slightly thickened.
    Remove cover and continue to cook for 5-6 minutes, or until the chunky apple compote is thickened and reduced. Remove the apple sauce from the heating element and set aside.
  • Rest Pork: Transfer the porks to a clean work surface and tent lightly with aluminum foil. Let rest for 10 minutes.
  • Slice Pork and Top with Apples: Slice the pork tenderloins on the bias into thick coins or rounds. Arrange the pork slices onto a serving platter and top with the chunky apple compote sauce.
  • Garnish and Serve Apple Pork Tenderloins: Sprinkle a little ground cinnamon and fresh thyme leaves all over the pork. Garnish with a cinnamon stick, if desired. Serve pork tenderloin apple while warm and enjoy!

Notes

  • Marinating Pork Tenderloin: While not strictly required, I highly recommend letting the pork tenderloins marinate in the rub seasonings overnight for the best flavor.
  • Make Ahead: The thick apple compote sauce will keep, stored in an airtight container, in the fridge for up to 5 days.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Recipe Serves: 6-8
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 379kcal    Carbohydrates: 36g    Protein: 31g    Fat: 9g    Saturated Fat: 4g    Cholesterol: 108mg    Sodium: 958mg    Potassium: 814mg    Fiber: 3g    Sugar: 26g    Vitamin A: 185IU    Vitamin C: 6.1mg    Calcium: 34mg    Iron: 1.9mg
Course: entree, Main Course
Cuisine: American

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