No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pork Tenderloin with Roasted Apples and Onions

  • prep: 30 mins
    total time: 1 hour
  • servings: 4

Ingredients

  • 1/4 cup balsamic vinegar
  • 2 tablespoons maple syrup
  • 3 medium red apples, halved and cored, each cut into 8 wedges
  • 1 large red onion, halved and sliced into 1/2-inch-thick pieces
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 2 pork tenderloins, (12 ounces each), trimmed of excess fat
  • Buttermilk Mashed Potatoes

Directions

  1. Step 1

    Place one oven rack in top third of oven, and another rack in bottom third. Preheat oven to 450 degrees. Make glaze: In a small saucepan, bring vinegar and maple syrup to a boil over high heat; cook, stirring occasionally, until mixture has reduced to 1/4 cup, 3 to 4 minutes. Remove from heat; transfer 1 tablespoon to a small bowl for drizzling, and set aside. Reserve the rest of the glaze in saucepan.

  2. Step 2

    On a large rimmed baking sheet, toss apples and onion with oil. Season with salt and pepper; arrange in a single layer, and roast until golden, about 15 minutes. Remove from oven and toss.

  3. Step 3

    Meanwhile, line another rimmed baking sheet with aluminum foil; place pork on foil. Season generously with salt and pepper; brush with glaze from saucepan. Return apples and onion to oven, on bottom rack. Place pork on top rack; roast 10 minutes. Remove pork from oven; brush with glaze (discard any remaining in pan). Roast until pork registers 150 degrees.on an instant-read thermometer, and apples and onion are tender, about 10 minutes more.

  4. Step 4

    Transfer pork to a cutting board, and let rest 10 minutes. Slice 1/4 inch thick; drizzle with reserved tablespoon glaze. Serve with apples, onion, and, if desired, Buttermilk Mashed Potatoes.

Source
Everyday Food, September 2006

Reviews (9)

  • 12 Oct, 2008

    this is the best pork tenderloin receipe I have ever tried. The aromatic balsamic vinegar combined with maple syrup permates the pork thru and thru. Try adding some sugar and honey to make it even stickier, approx 3TBS each. Enjoy.

  • 17 Jul, 2008

    Oh we also had some left over and used it on sandwiches the next day for our lunch boxes - Still tender and yummy with a swet chilly mayo

  • 17 Jul, 2008

    My Hubby is not a big fan of pork, so I was rather nervous about making this, but I had been given some pork fillets by my mom and did't want to waste them, so I used this recipe. He loved it! I was so suprised. I really enjoyed it as well and it was so easy!. I added some partially cooked potatoes in before I put the meat in the oven and let the whole lot cook for about 15 minutes. Everything turned out great!

  • 20 Apr, 2008

    i made this dish for a dinner party..it garnered rave reviews...the only suggestion i have is to brown the tenderloin in extra virgin olive oil before roasting...gives it a pretty carmel color which is enhanced with the glaze...
    best,
    napafarmhouse1885

  • 20 Apr, 2008

    Although I have tons of "like recipes" I tried this one. I love pork apples. This one was very good and I have already made it twice. The tenderloin was so tasty with the simple glaze. The roasted apples and onions were wonderful too. Second time I doubled the apples and onions and they ended up steaming on the sheet pan rather than roasting. Keep to the original recipe.

  • 24 Feb, 2008

    If you buy the Everyday Food Magazines, all the nutritional information is included.

  • 18 Jan, 2008

    Excellent and pretty quick and easy! The apples and onions were particularly well received.

  • 17 Jan, 2008

    Very good idea. Especially those on Weight Watchers who need the point count for recipes

  • 8 Jan, 2008

    It would really help if the recipes contained the nutritional content; there are a lot of cooks out there who are working with strict dietary restrictions.