When was the last time a weeknight dinner actually felt special? If you’re looking to shake up your routine, impress your taste buds, and maybe get a few “Wow, is this restaurant food?” compliments, you need to try maple-glazed pork tenderloin with roasted apples. This dish is the perfect blend of savory and sweet, juicy and crispy, classic and just a little bit fancy (but secretly so easy).
The combo of pork and apples is basically a fall classic in American kitchens, but when you add a sticky-sweet maple glaze and toss everything in the oven, something magical happens. Your kitchen smells amazing, your family gathers around the table, and you’ve got a main course that’s both healthy and deeply comforting. Trust me, after one bite, this might become your signature dinner party move.
Why Maple-Glazed Pork Tenderloin Is a Next-Level Dinner (Especially with Apples!)
You could do plain pork chops or a boring chicken breast… but why not go for something that makes you actually excited to eat at home? Maple-glazed pork tenderloin is juicy, tender, and soaks up flavor like a champ. When it’s paired with roasted apples, the dish transforms—there’s sweet, there’s savory, there’s a little tang and a ton of cozy comfort.
What makes this meal special?
- The glaze: Maple syrup, Dijon mustard, garlic, and apple cider vinegar for balance.
- The pork: Lean, cooks fast, and never dry if you follow a few simple steps.
- The apples: Roasted until caramelized, soft, and the perfect partner to the pork.
- The sheet pan: Everything cooks together—less mess, less stress!
IMO, it’s the ultimate fall or winter recipe, but honestly, I’ll eat this year-round.
My Pork-and-Apples Story (or, Why You Can Trust This Recipe)
Confession time: I grew up thinking pork was dry and bland—sorry, Mom! It wasn’t until a friend served me a maple-glazed pork tenderloin at a Friendsgiving that I realized how incredible this dish could be. The pork was melt-in-your-mouth tender, the apples were sweet and tart, and the glaze was…well, I may have licked my plate. Now, I make this whenever I want to feel a little “extra” but not spend all day in the kitchen. Try it and let me know if it becomes your new favorite, too!
H2: What You’ll Need for Maple-Glazed Pork Tenderloin with Roasted Apples
Let’s break down the ingredients (no weird stuff—promise):
- Pork tenderloin (1–1.5 lbs, trimmed)
- Apples (crisp varieties like Honeycrisp, Fuji, or Gala work best)
- Maple syrup (the real stuff makes a difference)
- Dijon mustard
- Garlic (minced)
- Apple cider vinegar
- Olive oil
- Salt & black pepper
- Fresh rosemary or thyme (optional but highly recommended)
- Red onion (optional, for extra flavor and color)
Secondary ingredients for health & flavor:
- Carrots, sweet potatoes, or parsnips (for more roasted veggies)
- Crushed red pepper (for a touch of heat)
- A splash of chicken broth (for more sauce)
H2: How to Make Maple-Glazed Pork Tenderloin with Roasted Apples
H3: 1. Prep and Marinate the Pork
- Pat the pork tenderloin dry, trim any silver skin.
- Season with salt, pepper, and a drizzle of olive oil.
- In a small bowl, whisk together maple syrup, Dijon, garlic, apple cider vinegar, and a bit more olive oil. Pour half over the pork, let marinate for at least 30 minutes (overnight = more flavor, but you do you!).
H3: 2. Preheat and Prep the Apples
- Preheat oven to 425°F (220°C).
- Cut apples into thick wedges (no need to peel), toss with a little olive oil, salt, and pepper. Add red onion wedges if you like.
- Spread apples (and any extra veggies) on a large rimmed baking sheet or roasting pan.
H3: 3. Sear the Pork (Optional but Awesome)
- For max flavor, sear the pork on all sides in a hot skillet with a little olive oil—2–3 minutes per side.
- Not required, but it gives you that deep, golden crust.
H3: 4. Roast Everything Together
- Place the seared (or marinated) pork tenderloin on top of the apples.
- Pour remaining glaze over everything.
- Sprinkle with rosemary or thyme.
- Roast in the oven for 20–25 minutes, or until pork hits 145°F in the thickest part (a meat thermometer = your best friend).
H3: 5. Rest, Slice, and Serve
- Remove pork, tent with foil, and let rest 5–10 minutes (locks in the juices!).
- Slice pork into medallions, serve with roasted apples, spoon extra pan sauce over the top.
Side note:
Leftovers make killer sandwiches or grain bowls the next day. Just saying.
H2: Nutrition Table — Maple-Glazed Pork Tenderloin with Roasted Apples
| Ingredient | Calories | Carbs (g) | Protein (g) | Fat (g) |
|---|---|---|---|---|
| Pork tenderloin (4 oz) | 120 | 0 | 23 | 3 |
| Apple (1 medium) | 95 | 25 | 0 | 0 |
| Maple syrup (1 tbsp) | 52 | 13 | 0 | 0 |
| Dijon mustard (1 tsp) | 5 | 1 | 0 | 0 |
| Olive oil (1 tsp) | 40 | 0 | 0 | 5 |
| Red onion (1/4 cup) | 16 | 4 | 0 | 0 |
| Garlic (1 clove) | 4 | 1 | 0 | 0 |
| Total per serving | 332 | 44 | 23 | 8 |
Nutrition recap:
This meal is protein-rich, low in fat, and loaded with seasonal produce. Pork tenderloin is a lean cut, and you get natural sweetness from apples and maple syrup—no need for added sugar. It’s also gluten-free and easily adaptable to different dietary needs.
H2: Why Pork and Apples Are a Match Made in Flavor Heaven
If you’ve never had roasted pork and apples, here’s what you’re missing:
- The pork is mild and juicy, a perfect canvas for bolder flavors.
- Apples become soft, caramelized, and slightly tangy in the oven.
- The maple glaze ties everything together with a rich, autumnal sweetness.
It’s a dish that feels both special occasion and totally doable on a weeknight.
H2: Pro Tips, Fun Twists, and Common Mistakes
H3: Pro Tips
- Use a meat thermometer—overcooked pork is the only way to ruin this dish.
- Try adding sliced sweet potatoes or carrots for extra color and nutrition.
- Swap maple syrup for honey if you’re out (it’ll still be delicious).
H3: Fun Twists
- Add a pinch of cayenne to the glaze for a subtle kick.
- Use pears instead of apples for a new flavor spin.
- Throw in a handful of walnuts or pecans before roasting for crunch.
H3: Common Mistakes
- Not resting the pork—always let it rest before slicing!
- Slicing apples too thin (they’ll burn); aim for chunky wedges.
- Forgetting to taste the glaze before roasting—adjust salt, sweetness, and acidity to your liking.
H2: Why This Recipe Works for Any Season
Sure, it screams fall with the apples and maple, but honestly?
- Swap apples for peaches in summer.
- Use pears or plums for winter holidays.
- Even berries and a splash of balsamic in spring.
Pork tenderloin is always in season, and this sheet pan approach keeps it simple and fresh, no matter the month.
H2: FAQ – Maple-Glazed Pork Tenderloin with Roasted Apples
Q1: Can I use pork loin instead of tenderloin?
A: Yes, but increase roasting time and slice thinner for tenderness.
Q2: What apples are best for roasting?
A: Honeycrisp, Gala, Fuji, or Granny Smith—they hold their shape and balance sweet/tart flavor.
Q3: Can I make this dish ahead?
A: Absolutely! Reheat gently and spoon any pan juices over before serving.
Q4: Is this recipe gluten-free?
A: Yes, as written—just double-check your Dijon and any add-ins.
Q5: Can I grill the pork instead of roasting?
A: Yes! Sear the pork on the grill, then finish roasting with apples on a grill-safe pan.
H2: Your Turn—Let’s Talk Pork and Apples!
Are you a fan of sweet and savory combos? Ever tried maple-glazed pork tenderloin before? Got a favorite side or seasonal twist you love? Drop your tips, stories, or even your “oops” moments below—sharing is half the fun. Or tag your masterpiece online and spread the cozy dinner inspiration!
Final bite:
Maple-glazed pork tenderloin with roasted apples is pure comfort—easy enough for weeknights, special enough for holidays. One pan, endless flavor, and a house that smells like the best kind of memories. Try it soon and see why this recipe wins hearts every time! 🍁🍎🥩
For more pork and apple recipe inspiration, visit the National Pork Board’s official site.
Give it a try—your kitchen (and your dinner table) will thank you!