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Savory Honey Dijon Pork Tenderloin Recipe with Roasted Apples Made Easy

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A quick and easy pork tenderloin recipe featuring a honey Dijon glaze and roasted apples, perfect for weeknights or dinner parties. The dish balances savory pork with sweet, caramelized apples for a comforting yet fresh meal.

Ingredients

Scale
  • 1.5 pounds pork tenderloin, trimmed of silver skin
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried thyme)
  • 2 medium apples (Granny Smith or Honeycrisp), peeled and cut into 1-inch wedges
  • 2 tablespoons olive oil
  • Salt, to taste (preferably kosher salt)
  • Freshly ground black pepper, to taste
  • 1 teaspoon apple cider vinegar (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Trim the pork tenderloin by removing any silver skin or excess fat. Pat dry with paper towels.
  3. In a mixing bowl, whisk together honey, Dijon mustard, minced garlic, chopped thyme, apple cider vinegar, salt (about 1 teaspoon), and freshly ground black pepper (about ½ teaspoon) until smooth and glossy.
  4. Lightly salt and pepper the pork tenderloin all over, then brush the honey Dijon glaze generously on all sides. Let it sit at room temperature while preparing the apples.
  5. Peel, core, and cut the apples into 1-inch wedges. Toss them with 1 tablespoon olive oil, a pinch of salt, and a light sprinkle of thyme if desired.
  6. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat until shimmering. Sear the pork tenderloin for 2-3 minutes per side until golden brown, developing a crust.
  7. Nestle the apple wedges around the pork in the same skillet.
  8. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part of the pork reads 145°F (63°C). The apples should be tender and golden.
  9. Remove the skillet from the oven and transfer the pork to a cutting board. Tent loosely with foil and let rest for 10 minutes to redistribute juices.
  10. Slice the pork into ½-inch thick medallions and serve alongside the roasted apples, spooning any pan juices over the top.

Notes

Do not skip searing the pork to lock in juices and develop a crust. Let the pork rest for 10 minutes after roasting to ensure juiciness. If apples cook too fast, cover loosely with foil halfway through roasting. Use a thermometer to avoid overcooking.

Nutrition

Keywords: pork tenderloin, honey Dijon, roasted apples, easy dinner, weeknight meal, gluten-free, savory pork, honey glaze

Find it online: https://daintydine.com/savory-honey-dijon-pork-tenderloin-recipe-with-roasted-apples-made-easy/