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!
Recipe video
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.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Sheet Pan Roasted Pork Tenderloin with Apples
Ingredients
Roasted Vegetables
- 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)
Pork Tenderloin
- 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
Glaze
- ½ cup applesauce
- ¼ cup sugar (coconut or brown sugar)
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
Instructions
- 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).
Storage
- 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.
Tips:
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Jen says
How about doing this in a slow cooker? Recommendations?
Denise says
Hi Jen, I'm sorry I've never cooked pork tenderloin in the slow cooker, and I'm not totally sure how to adapt it. I think you would need to add more liquid, I'm just looking at this recipe and they have added a whole cup of chicken stock. I'm sorry I can't be of more help. I am already thinking about recipes to make in 2016, and I think a slow cooker pork tenderloin recipe will have to go on that list!
Tiffany says
I think I did something wrong. The pork cooked really quickly but the parsnips and potatoes were undercooked. Do you cover with foil when baking? Did you mix the sage in the with veggies? I did and the sage got a little crisp. Looks nothing like your picture;(
Denise says
Hi Tiffany! I'm so sorry the recipe didn't work for you. First of all, the sage does go with the veggies, I will edit the recipe to include that...sorry about that! The sage gets crisp, for the photos I scattered some fresh sage just for color, I hope it wasn't misleading. Secondly, I did bake it all uncovered. I am very surprised your potatoes and parsnips weren't cooked through, after 40-50 minutes at 400F I would think they should be cooked through. It could be that I had a larger pork tenderloin that took longer to cook through? Or maybe my veggies were cut smaller? I'm not sure. I am sorry you didn't enjoy it.
Denise says
Wow, thanks, Dale! I am so glad you enjoyed it and thank-you for reporting back 🙂 🙂 Have a great night!
Kristi says
Do you cover the food then bake?
Denise says
Hi Kristi! We didn't cover the pork tenderloin while it baked. Hope you enjoy the recipe!
Donna says
I don't have Facebook or Twitter or Pinterest. 🙁
Denise says
Thanks, Wanda, and good luck with the giveaway 🙂
Umi Kudori says
The food looks delicious!! And thanks for the giveaway!!
Denise says
Thank-you, Umi! Good luck!
Lauren Robison says
I've never entered a giveaway that is so generous! This could buy Christmas for us! Amazon is awesome and so are you!
Denise says
I am such an Amazon addict, Lauren! Good luck 🙂
Ker X says
OMG! Thanks so much for posting recipe! It looks YUMMY!!!! The boyfriend is going to think I am such an amazing cook after this! LOL . I'm excited to try it out!! <3
Denise says
Hope you like it, Ker! Thanks for stopping by 🙂
Denise says
Good luck Mary, thanks for entering 🙂
Chris Nelms Caldwell says
I am always afraid I will under cook pork and end up overcooking it. This is a great recipe. Thanks!
Denise says
You know, Chris, I often have the same problem! Luckily with this recipe, even if you overcook your tenderloin a bit, you can add some extra sauce to keep it nice and moist.
Deborah Favorito says
I would use it to buy toys for the underprivileged children in my community.
Denise says
That would be a fantastic way to spend the money, Deborah! Good luck 🙂
MARY TOMKO says
I would love to use this for my grandkids Money is tight so this would help by leaps and bounds Thanks for the opportunity
Denise says
Good luck, Mary! Thanks for entering!
Jill Mckelvey says
Would love to use this for Christmas thanks
Denise says
Good luck, Jill! Thanks for entering 🙂
Kimberly Alumbaugh says
thanks for the chance to win something I have always wanted, but never been able to afford
Denise says
Thanks for entering, Kimberly and good luck!
Laura says
My mouth is watering, sometimes I forget how lovely pork tenderloin can be.
Debra Logan says
In my 47 yrs of life, never made a Pork Roast. Sounds sad but life goes on and love pork chops and sauerkraut with mash potatoes and corn.
Denise says
Sounds delicious, Debra! Thanks for stopping by 🙂
Terri Rickert says
Can't wait to try this recipe. Thanks
Denise says
Thanks, Terri! Hope you like it!
Dimitar Kolev says
I’m excited to try your recipe........ looks so delicious!
Denise says
Hope you like it, Dimitar 🙂 Thanks for stopping by!
CHRISTINE PORTER says
I LOVE PORK TENDERLOIN AND APPRECIATE THIS RECIPE SINCE I HAVE RUN OUT OF IDEAS ON HOW TO PREPARE!! THANK YOU
Denise says
Thanks, Christine! Hope you like it 🙂