Skip to content
📦 Free shipping on all US orders $59 or more 📦 | Spring Spice Swap - 20% off discount
📦 Free shipping on $59+ 📦 | Spring Spice Swap - 20% off

Test Kitchen Approved

Pork Tenderloin with Apple and Onion Pan Sauce

Pork Tenderloin with Apple and Onion Pan Sauce

Pork Tenderloin with Apple and Onion Pan Sauce

Recipe By Ashlee Redger, Savory Spice Test Kitchen

Yields

4 servings

Prep Time

15 Minutes

Cooking Time

30 Minutes

Recipe By Ashlee Redger, Savory Spice Test Kitchen

A rustic European-inspired pork tenderloin recipe with roasted potatoes, sautéed onions, apples, and succulent pork tenderloin. This pork tenderloin recipe is perfect for any season and will surely be a family favorite!

Recipe Notes

For a vegan version, check out our Roasted Delicata Squash with Apple & Onion Sauce recipe.

Ingredients

For pork:

1 1/2 lbs. pork tenderloin, silverskin removed

Savory Spice ingredients in this recipe

  • Bohemian Forest (Salt-Free)

    This European-style garlic, mustard and herb dry rub is best used with roasting meats and vegetables. The scent of our Bohemian spice blend that pe...

    View full details
    Sale
  • Mayan Sea Salt

    This sea salt has a clean appearance and flavor, but is also an interesting tie to the ancient Mayan way of life. Straight from the sea to your tab...

    View full details
    Sale
  • Coarse Black Malabar Pepper

    Bold, well-rounded, and fruity flavor. These coarse ground peppercorns make a hearty black pepper for a variety of recipes. Season your favorite me...

    View full details
  • Four Mushroom Umami Blend (Salt-Free)

    Flavor of the Month: Spend $75 or More in April for a FREE Jar of Four Mushroom Umami Blend! This umami mushroom seasoning blends shiitake, portob...

    View full details
    New Sale

Directions

For pork: Preheat oven to 400 degrees. Season pork all over with 1 Tbsp. Bohemian Forest, Mayan Sea Salt, and Black Malabar Pepper. In an oven-safe pan with a lid, heat 1 Tbsp. oil over medium-high heat and brown pork, about 2 min. per side. Remove from pan and set aside. Add remaining 1 Tbsp. oil to pan and cook potatoes over high heat until golden but not tender, about 3 min. Add chicken broth and remaining 1 tsp. Bohemian Forest. Stir to scrape brown bits from bottom of pan, then place pork on top of potatoes. Cover and roast for 15 min., or until the internal temperature of pork reaches 145 degrees. Transfer pork and potatoes to a plate and set aside; cover with foil to keep warm. Reserve any pan drippings to add to the sauce.

For sauce: Add oil to same pan and sauté apples and onion over medium-low heat until soft, about 5 min., stirring often. Add chicken broth, Four Mushroom Umami Blend, Mayan Sea Salt, and reserved drippings. Cook sauce until thickened, about 10 min.

To serve: Slice pork into 1-inch thick medallions and arrange over potatoes. Spoon sauce overtop and garnish with chopped fresh herbs and pomegranate arils.