Roasted pork tenderloin is a flavourful and comforting Sunday dinner. With tender apple slices, roasted vegetables, and a sweet applesauce glaze, this pork dinner is perfect for fall.
My family goes nuts for pork tenderloin, whether in a marinade (like this Amazing Pork Tenderloin Marinade), or cooked in the Instant Pot (like this Instant Pot Pork Tenderloin with Soy Ginger Sauce). But you really can't beat the classic pork + apples combo in this roasted pork tenderloin recipe!
With juicy pork tenderloin coated with an absolutely delicious applesauce glaze, an assortment of root veggies and apple slices, this is the perfect sheet pan recipe for fall.
We love that everything cooks up all together and that there is only one pan to wash up!
PS- prepare for your house to smell amazing.
Reasons you’ll ♡ roasted pork tenderloin + apples
- it's healthy and made with simple ingredients
- everything cooks on 1-2 sheet pans, making clean up easy peasy
- the classic combo of pork + apples is really hard to beat!
Watch the video below to see exactly how I prepped this pork tenderloin recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel.
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Let's talk ingredients!
- Pork- we are using pork tenderloin, not to be confused with pork loin. Since pork tenderloin can vary in size, it's best to rely on a digital thermometer to let you know when it is ready to come out of the oven. You may need to remove the veggies before the pork is done and vice versa.
- Roasted vegetables- Carrots, sweet potatoes, baby potatoes, and parsnips
- Apples- I've used granny smith apples, but you can use your favorite or what is in season! We are adding during the last 15-20 minutes of cooking so they don't overcook.
- Glaze- a simple 3-ingredient glaze of applesauce, apple cider vinegar and brown (or coconut) sugar coats the pork tenderloin.
- Spice rub- Salt, onion powder, garlic powder, and paprika are the perfect seasonings for pork.
Tips for perfect pork tenderloin
- pork temperature- I highly recommend using a digital thermometer to test the internal temperature of the pork. Cook to an internal temperature of 145°F for medium rare or 150°F for medium.
- sheet pans- you will probably need to use 2 sheet pans to fit all the vegetables
- leftovers- this recipe keeps OK for leftovers (2-3 days), but the pork is definitely best served fresh.
- meal prep- certain components can be prepped ahead:
- the glaze + spice rub can be mixed up to a week ahead
- you can chop the carrots ahead, but potatoes and parsnips should be chopped just before cooking.
Find my sheet pans, digital thermometer and other favorite kitchen equipment in my shop!
More pork recipes
- How to Cook Pork Tenderloin
- Crockpot Pulled Pork
- Instant Pot Pulled Pork
- Thai Ground Pork Stir Fry
- Egg Roll in a Bowl
This post was originally published in 2014. The recipe has been improved, photos updated and a new video added in 2019.
- 3 carrots (peeled and sliced into coins)
- 3 parsnips (peeled and sliced into coins)
- 2 sweet potatoes (small or 1 large; cut into 1 inch cubes)
- ¾ lb baby potatoes (cut into 4)
- 2 tablespoons olive oil
- ½ teaspoon salt
- 2 teaspoons dried sage leaves
- 1 apple (see ** notes; Granny Smith pictured; cored and sliced)
- 1-1.5 lb pork tenderloin (see * notes)
- 1 tablespoon olive oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ½ cup applesauce
- ¼ cup sugar (coconut or brown sugar)
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- Pre-heat oven to 400°F.
- Toss carrots, parsnips, sweet potatoes and baby potatoes in the olive oil, salt and dried sage leaves. Spread out on 1-2 sheet pans.
- Drizzle pork tenderloin with olive oil and toss to coat.
- Add the onion powder, garlic powder, paprika and salt, and rub into the pork.
- Arrange pork tenderloin on the sheet pan.
- Stir together the glaze and transfer half of it to a dish and set it aside (to be served with the meal). The remaining glaze will be used to brush on the pork. Use a silicone basting brush to gently brush onto the surface of the pork.
- Bake for 20 minutes, then remove the sheet pans from the oven. Stir up the veggies, flip the pork, and baste with additional glaze. Scatter the apple slices over the sheet pan.
- Return to the oven and bake for another 15-20 minutes, until pork reaches an internal temperature of 145°F (medium rare) or 150°F (medium).
- Check if the vegetables are cooked through; if you find they still need more time in the oven, remove the pork tenderloin to a cutting board to rest while the veggies cook for longer.
- Serve the pork with reserved glaze (do not use the glaze you basted the raw pork with).
- While this dish is best served fresh, leftovers may be stored in an air tight container in the fridge for 2-3 days.
- To prep ahead- the glaze may be prepared ahead, and the carrots may be pre-sliced, but the rest of the vegetables must be chopped fresh to prevent browning.
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