photo: Roasted Pork Tenderloin with Apples

Roasted Pork Tenderloin with Apples

The advantage of this recipe is that a whole pork tenderloin (or rather, several cuts at once) is cooked in a frying pan. That is, the oven is not needed for this dish. Best of all, of course, choose a smaller size of the cut so that it can cook faster. In principle, you can cut it into medallions and thus shorten the cooking time. But the tenderloin, cooked entirely, will be juicier. The choice is yours.


  • Pork tenderloin
    3 pcs
  • Apple
    3 pcs
  • Apple juice
    120 ml
  • Dijon mustard
    2 tbsp
  • Brown sugar
    4 tbsp
  • Garlic
    4 clove
  • Salt
    - to taste
  • Black pepper
    - to taste


  • 1. Clean tenderloin from the films.
  • 2. Put in a bowl grated garlic, sugar, mustard, salt and pepper, also pour 2 tablespoons of apple juice.
  • 3. Stir.
  • 4. Pour into a bowl to the tenderloin and mix.
  • 5. Leave for about 10-15 minutes. Clean apples and cut slices. Sprinkle with lemon juice so that it does not darken.
  • 6. In a saucepan on medium-high heat, heat 1 tbsp. of vegetable oil. Take the tenderloin and clean off most of the marinade from it. Fry from all sides to a ruddy crust.
  • 7. Add apples and continue frying for another 5 minutes, stirring apples and turning the tenderloin.
  • 8. Pour the remaining apple juice and marinade, add a little salt to taste and cook on low heat for about 7-10 minutes until the tenderloins are ready. Remove the ready tenderloin and cut it slices. Serve with apples and sauce from a frying pan.
  • 9. Bon Appetit!