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Perfect Pork Tenderloin Recipe with Easy Sweet Apple Compote for Dinner

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A quick and easy pork tenderloin recipe paired with a sweet and tangy apple compote, perfect for busy weeknights or cozy weekend dinners.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of silver skin
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp)
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon apple cider vinegar
  • 1/4 cup water
  • 1 teaspoon fresh thyme, chopped (optional)
  • 2 cloves garlic, minced (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Trim the pork tenderloin, removing any silver skin or excess fat.
  3. Pat the pork dry with paper towels and season generously with salt and pepper on all sides.
  4. Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. When the oil shimmers, add the pork tenderloin.
  5. Sear the pork on all sides until golden brown, about 2-3 minutes per side.
  6. Transfer the pork to a baking sheet or oven-safe pan. Insert a meat thermometer if available, then roast in the oven for 15-20 minutes, or until internal temperature reaches 145°F (63°C).
  7. While the pork roasts, make the apple compote: melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
  8. Add diced apples, brown sugar, cinnamon, apple cider vinegar, water, and fresh thyme. Stir to combine.
  9. Simmer gently, stirring occasionally, for 10-12 minutes until apples are tender but still hold their shape and the mixture thickens slightly.
  10. Remove the compote from heat and set aside.
  11. Once pork reaches 145°F (63°C), remove it from the oven and tent with foil. Let rest for 5-10 minutes.
  12. Slice the pork tenderloin into medallions and spoon the sweet apple compote over the top. Serve immediately.

Notes

Use a meat thermometer to ensure pork is cooked to 145°F for perfect doneness. Let the pork rest after roasting to keep it juicy. The apple compote should be gently simmered to soften apples without making them mushy. For dairy-free, substitute unsalted butter with almond butter and brown sugar with coconut sugar. Leftovers keep well refrigerated for up to 3 days and freeze well for up to 2 months.

Nutrition

Keywords: pork tenderloin, apple compote, easy dinner, quick recipe, sweet and savory, weeknight meal, family dinner

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