Apple Mustard Pork Tenderloin
Apple Mustard Pork Tenderloin is seasoned pork, roasted in the oven for a quick, flavorful meal. This easy pork recipe is perfect for company, but simple enough for a weeknight dinner!
This Glazed and Roasted Pork Tenderloin makes a delicious entree that takes just over 30 minutes to make!
Why You Must Make
- Pork tenderloin is such a versatile cut of meat. From stir-frying to grilling to roasting, the options are endless.
- Since pork tenderloin is a lean cut, a glaze helps keep the meat moist and tender as well as adds loads of flavor. I reduced some apple cider, added brown sugar, soy sauce, Worcestershire, and a few dollops of grainy mustard to make a delicious glaze with loads of flavor.
- It’s an easy way to make a recipe that’s perfect for a family dinner, but delicious enough for guests.
- Kitchen Staples – Kosher salt, Ground Black Pepper, Brown Sugar
- Apple Cider
- Soy Sauce
- Worcestershire Sauce
- Coarse Ground Dijon Mustard
- Pork Tenderloins – Have the butcher trim off any silverskin.
- If you have some extra time, try to brine your pork for an hour before roasting to ensure every slice is juicy. I mix 1 tablespoon of kosher salt and 1 tablespoon of brown sugar in a cup of warm (not hot) water. Place in a large Ziploc bag with the pork and brine for 30 minutes to 2 hours before roasting or grilling. This is not necessary when marinating pork as the marinade will infuse flavor and moisture.
- Pork can be marinated overnight, but should be marinated for at least 6 hours for the best flavor.
- PRO-Tip: Don’t overcook your pork or it will be dry. The internal temperature should be between 140°F and 145° F.
- If you allow your pork to rest covered with foil after grilling, the internal temperature will rise up to 10° more, so it can be pulled off a little earlier.
- Pork tenderloin will generally take 15-20 minutes to grill depending on the heat of the fire.
- I served this with sauteed apples, but applesauce would be a marvelous pairing as well. These Crispy Smashed Potatoes are always a hit and a yummy side dish.
Frequently Asked Questions
In ancient times, Europeans discovered that the acidity in apples aided the digestion of pork. Plus, the sweet and savory elements complement each other.
Golden Delicious and Honeycrisp Apples both pair well with pork.
The internal temperature should be 145°. Use an instant-read thermometer and insert it halfway into the pork tenderloin for an accurate reading. Also, the juices should run clear when pork is cut. It’s OK for the middle of the pork to have a pinkish tinge, but it shouldn’t look raw.
You May Also Like:
- Maple Grilled Pork Tenderloin
- Easy Pork Tenderloin Marinade
- Pork Chops Dijonnaise
- Easy Pork Scaloppine
- The Best Pork Marinade
- Pork Medallions with Calvados Cream Sauce
- More Entree Recipes
Apple Mustard Pork Tenderloin
An easy, flavorful pork recipe you can have on the table in less than an hour.
- 2 pork tenderloins
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cups apple cider
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 3 tablespoons coarse ground mustard
- Preheat the oven to 350º.
- Remove the meat from the refrigerator to bring to take off the chill for about 30 minutes.
- Make the glaze by reducing the cider in half by simmering it in a saucepan. Add the brown sugar, soy sauce, Worcestershire, and mustard and whisk until combined. Simmer for about 5 minutes, until thickens slightly.
- Place the pork in a pan fit with a rack and roast for about 15 minutes. Start brushing the pork with the glaze, every 5-10 minutes, until the internal temperature reaches 150º.
- Reheat any leftover glaze.
- Remove from oven, then using a clean brush, apply another coat of glaze. Tent with foil.
- Allow pork to rest for about 15 minutes before slicing and serving.
Use Golden Delicious or Honeycrisp Apples.
Bring your pork out of the refrigerator about an hour before cooking for more even cooking.
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Amount Per Serving: Calories: 157Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 436mgCarbohydrates: 19gFiber: 1gSugar: 15gProtein: 13g
30 Comments on “Apple Mustard Pork Tenderloin”
Thank you for cooking the pork perfectly!!! It’s beautiful. Great recipe.
This tenderloin is just what I was looking for after a long day. It was on the table in a snap, the whole family approved and the flavor is pure comfort! A keeper!
So delicious and tasty! It’s full of flavor and tender! We love it here at the house! Can’t wait to make this again!
This is my favorite cut of meat and we could eat this a couple times a week.
Love the apple mustard combination with pork! This would be a hit at our house!
Gently pink and cooked to perfection. GREG
Happy New Year, Liz! What an elegant meal for any night of the week!
HI Liz, pork, mustard and apple is a wonderful tasty combo, and your pork looks perfectly moist and cooked. Great dinner to start off the New Year!
Pork tenderloin is truly one of my favourite meats, glazing it up the way you have makes a wonderful dish and pairing it with apple cider is a wonderful tip of the hat to the olden days, when we had pork chops and apple sauce! I’ve made a similar recipe but I make a gravey with the reduced apple cider and I pan fry some wonderful apply slices in butter for garnish, so good!
You have just reminded me of a dish I used to make with two small pork tenderloins tied together head to tail, then roasted. Even then, they did cook quickly. Your glaze sounds divine, Liz! I could eat that with a spoon. I can see from the photos that your pork is perfectly cooked, still so juicy!
Wishing you joy in 2017, Liz! Could this be the year we finally meet at Food Wine Conference? I hope so!