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Applesauce Pork Tenderloin

Savory Applesauce Pork Tenderloin That's a Dinner Winner

This Applesauce Pork Tenderloin is a delightful blend of savory and sweet, perfect for a comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinners
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 1.5 pound pork tenderloin Choose a lean cut for a tender result.
For the Sauce
  • 1 cup applesauce The star of this dish.
  • 2 tablespoon olive oil Helps achieve a golden sear.
  • 1 teaspoon salt Essential for enhancing taste.
  • 0.5 teaspoon black pepper Adds a nice depth.
  • 2 cloves garlic, minced Infuses the sauce with flavor.
  • 1 teaspoon fresh thyme leaves Complement the sweetness.
  • 1 small onion, diced Adds sweetness and richness.
  • 1 tablespoon Dijon mustard Balances flavors.

Equipment

  • ovenproof skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and gather your ingredients and equipment.
  2. Pat the pork tenderloin dry and season generously with salt and black pepper.
  3. Heat olive oil in your skillet and sear the pork on all sides until golden brown.
  4. Sauté the diced onion and minced garlic in the skillet until the onion is translucent.
  5. Mix in the applesauce, Dijon mustard, and fresh thyme leaves, scraping the brown bits.
  6. Return the seared pork to the skillet, spooning the sauce over the pork.
  7. Roast in the oven until the internal temperature reaches 145°F (63°C), about 20 to 25 minutes.
  8. Allow the pork to rest for 5 to 10 minutes before slicing.
  9. Serve sliced pork with sauce over it and enjoy.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 12gProtein: 36gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 600mgPotassium: 550mgFiber: 1gSugar: 5gVitamin C: 2mgCalcium: 1mgIron: 5mg

Notes

Use unsweetened applesauce for better flavor balance. Allow the pork to rest before slicing for tenderness.

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