Roast Pork Tenderloin with Rosemary & Caramelized Apples

Bring warmth and seasonal flavor to your table with this Roast Pork with Rosemary and Caramelized Apples. Juicy, tender pork is infused with fragrant rosemary and paired with golden caramelized apples for a beautifully balanced combination of savory richness and subtle sweetness. Perfect for a family dinner, holiday gathering, or weekend meal with friends, this recipe delivers comforting, elegant flavors with a classic touch. Serve alongside roasted root vegetables and a baby kale salad with toasted hazelnuts, creamy goat cheese, and a bright vinaigrette for a beautifully balanced meal that celebrates the flavors of the season.

Prep Time

10 min

Cook Time

40 min

Total Time

50 min

Serving Size

Difficulty

Easy

An oval ceramic baking dish filled with sliced roasted meat and potato wedges, set on a patterned napkin over a dark wooden table. A folded white napkin with a metal spoon rests in the upper left.

Ingredients

1/2 cup rosemary leaves; finely chopped

2 cloves garlic; minced

2 tablespoons sunflower oil; divided

2 14 oz pork tenderloins

2 tablespoons butter

2 Golden Delicious apples; cored and sliced

1 tablespoon sugar

1/2 cup apple cider

1/3 cup heavy cream

1 teaspoon Dijon mustard

Heritage Duroc Pork Tenderloin

$29.95

Sale

Heritage Duroc Pork Tasting Combo

$98.85 $109.85

Instructions

1 Preheat oven to 400°F. Stir together rosemary, garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub paste onto pork.

2 Heat an ovenproof skillet over a moderate heat until hot. Add oil to skillet and then pork, browning on all sides, turning as needed. Remove to a plate.

3 Melt butter in skillet and add apples and sugar, sautéing until starting to caramelize, 3-4 minutes. Sit pork on top of apples and transfer to oven, roasting until center registers 145°F on an instant-read thermometer, about 20-25 minutes.

4 Remove from oven and transfer pork and apples to a platter, covering with foil.

5 Set skillet over a medium heat and deglaze with apple cider, letting it reduce by half. Stir in cream and bring to a boil. Once boiling, stir in mustard and some salt and pepper to taste. Pour sauce around pork and apples before serving.

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