September 28, 2013

Simple Roasted Pork Tenderloin with Apples & Cinnamon

This roasted pork tenderloin is cooked to perfection and pairs beautifully with the cinnamon-spiced apples, carrot and onion.  It's a delicious taste of fall that is easy to make and sure to please.  


  • 1 pork tenderloin (about 2 pounds)
  • 2 tbsp butter
  • Salt, to taste
  • Pepper, to taste
  • 1/4 tsp garlic powder 
  • 2 apples, cored and cut into 1/4-inch slices
  • 2 large carrots, chopped 
  • 1/2 c onion, chopped
  • 1/4 tsp ground cinnamon 
  • 2 tsp brown sugar 
  • 1 tbsp fresh parsley, chopped


Preheat oven to 400 degrees.  

Season the pork tenderloin evenly on both sides with salt, pepper, and garlic powder.  Melt the butter in a large, oven-proof skillet over medium-high heat.  Sear the tenderloin on all sides.  Move the pork to one half of the pan.  Add the apples, carrots, onion, cinnamon, and brown sugar to the other side of the pan.

Transfer the skillet to the oven and roast uncovered until a thermometer inserted into the thickest part of the tenderloin reads 140 degrees, about 30 minutes (depending on the size of your tenderloin).  Turn the tenderloin over once halfway through cooking.  Remove the pan from the oven and cover it with tin foil.  Allow it to rest for 15 minutes.  

Remove the pork from the pan and slice it into medallions.  Place the pork on a serving platter and top it with the apples, vegetables, and pan juices.  Garnish with parsley.  


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