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Test Kitchen Approved

Pork Tenderloin with Apple & Onion Pan Sauce

Recipe By Ashlee Redger, Savory Spice Test Kitchen

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, sauteed onions and 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:

1.5 lbs. pork tenderloin, silverskin removed

Savory Spice ingredients in this recipe

  • Bohemian Forest

    This European style salt-free rub is perfect for roasting meats or vegetables. The scent that permeates the kitchen is worth it alone, but the flav...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Coarse Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

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  • Reduced Sodium Chicken Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This chicken broth concentrate is all-natural and gluten-free. Shake well befo...

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  • Herbs Duxelles

    Duxelle is a classic French combination of a chopped mushroom medley and shallots sautéed in butter until soft and dry. We’ve taken this idea, adde...

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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 saute apples and onion over medium-low heat until soft, about 5 min., stirring often. Add chicken broth, Herbs Duxelles, 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.