Pork Tenderloin with Apples is a delicious sheet pan, comfort food dinner! Juicy, perfectly cooked pork tenderloin with sliced apples and wedges of cabbage that’s sure to become a dinner-time favorite!
Pork Tenderloin with Apples and Cabbage
Pork Tenderloin with Apples is gorgeous enough for a holiday meal or dinner party with friends, or just a comforting fall-inspired dinner at home.
Roasted apples and cabbage wedges bring so much flavor to this pork tenderloin recipe, paired with a homemade honey mustard glaze. Cooking this pork recipe couldn’t be easier, either. It’s all made on one sheet pan so the cleanup is a breeze!
How Do You Make This Pork Tenderloin Recipe?
Start by making an easy, homemade honey mustard sauce. This is what we’re going to baste the pork tenderloins with to give it all its flavor.
The ingredients for the honey mustard sauce are mayonnaise, stone ground mustard, honey, garlic powder, and paprika. Whisk together to combine the ingredients and set aside.
Add wedges of cabbage and thickly sliced apples to a sheet pan for the base of the pork tenderloins. Drizzle the apples and cabbage with olive oil, salt, and pepper.
Lay two pork tenderloins right on top of the cabbage and apples, like you see here.
Baste the pork with the honey mustard glaze, turning over to coat the bottom as well. You can also drizzle any excess sauce on the cabbage and apples if you like.
When the pork is done, cooked to a temperature of 145 degrees, remove the pork from the sheet pan and place it onto a board. Cover the pork tenderloins with foil and let rest for 5-10 minutes.
Using a spatula, remove the apples and cabbage from the sheet pan and place them onto a serving platter.
Is Pork Supposed To Be Pink?
The USDA says that pork needs to be cooked to an internal temperature of 145 degrees and rest at least 3 minutes after removing from the oven. So yes, a slight pink hue in the center is ok. We like to let our pork rest for about 10 minutes, but if you’re short on time 5 minutes will do.
So contrary to years back when we thought pork had to be all “white” and completely cooked through, we know now that typically results in dry, flavorless pork.
How Do I Serve This Pork Tenderloin Recipe?
After the pork has rested, we like to cut it into thick slices like you see here. Place the pork onto a serving platter with the roasted apples and cabbage around the edges.
If you don’t think you’ll be needing both pork tenderloins for one dinner, you can leave one whole and slice it up right before storing so that it doesn’t dry out.
What’s The Best Way To Store Leftovers?
Cut any remaining pork into thick slices and store in an airtight container in the refrigerator for up to 3 days. You can store the apples and cabbage in the same container, or keep them in another container to save space.
How Do You Reheat Pork Tenderloin Without Drying It Out?
The best way to reheat leftover pork tenderloin so it stays moist is in a low oven with some chicken broth for moisture. Place slices of pork in a baking dish with just enough chicken broth to coat the bottom of the dish.
Cover and place in the oven until the pork is just warmed through.
Another way to reheat leftover pork tenderloin is in a frying pan with a little olive oil. Cook the pork slices in a single layer, turning over every minute or two until the pork is warmed through.
What Side Dishes Go Well With Pork?
When you’re making a dinner recipe like this Pork Tenderloin with Apples, you’ve really got the main course and sides all in one sheet pan!
But we do love our sides…so if you’re looking for more sides that go with pork we’ve got some here!
- Perfectly Smooth Mashed Potatoes
- Cheesy Roasted Asparagus
- Parmesan Bacon Orzo
- Twice Baked Sweet Potatoes
- Acorn Squash with Brown Sugar and Walnuts
Looking For More Pork Recipes?
- Grilled BBQ Pork Chops
- Slow Cooker Pulled Pork
- Crock Pot Smothered Pork Chops
- Chinese BBQ Pork Tenderloin
- Slow Cooker Italian Pork Stew
This Pork Tenderloin with Apples recipe is an easy, sheet pan dinner that will impress anyone! Juicy, tender pork with roasted apples and cabbage, tossed in a honey mustard glaze!
- 2 pork tenderloins (about 2.5 pounds total)
- 1/2 head green cabbage, cut into thick wedges
- 1/2 head purple cabbage, cut into thick wedges
- 2 large Honeycrisp apples, cut in 4 pieces for smaller apples, 8 pieces for larger apples
- 2 teaspoons kosher salt, divided
- Olive oil
- Fresh black pepper
For The Honey Mustard Sauce:
- 1/2 cup mayonnaise
- 1/4 cup honey
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoon stone ground mustard
- Preheat the oven to 400 degrees. Spray a 13″ x 18″ sheet pan with non-stick cooking spray.
- Place the cabbage wedges and apples on the bottom of the pan, spreading into an even layer to make the base for the pork tenderloins. Drizzle olive oil over the cabbage and apples and then season with 1 teaspoon of the salt and fresh black pepper to taste.
- Place the pork tenderloins on top of the apples and cabbage. Season the pork tenderloins on all sides with the remaining teaspoon of salt and fresh black pepper to taste.
- Make the honey mustard sauce by whisking the ingredients together in a small bowl until smooth. Baste the pork tenderloins generously on all sides with the sauce.
- Place the sheet pan in the oven for 20 minutes, then rotate the pan and cook for another 20 minutes. The pork should reach 145 degrees with a meat thermometer when it’s done. Remove the sheet pan from the oven and place the pork onto a board. Cover the pork with aluminum foil and let rest at least 5 minutes before slicing.
- Cover the apples and cabbage with aluminum foil as well while the pork is resting, or place back into the oven until the pork is ready.
- Slice the pork tenderloins into thick slices and place onto a serving platter with the roasted apples and cabbage on the sides.
Store: After the pork comes to room temperature, store in an air tight container in the refrigerator for up to 3 days.
Reheat: The best way to reheat leftover pork tenderloin so it stays moist is in a low oven with some chicken broth for moisture. Place slices of pork in a baking dish with just enough chicken broth to coat the bottom of the dish. Cover and place in the oven until the pork is just warmed through. Another way to reheat leftover pork tenderloin in in a frying pan with a little olive oil. Cook the pork slices in a single layer, turning over every minute or two until the pork is warmed through.
Freeze: Sliced pork can be frozen in an air tight container or a resealable freezer bag for up to 6 months. Let the pork slices thaw in the refrigerator and then follow the instructions for reheating.
- Category: Dinner
- Method: Oven
- Cuisine: American
Keywords: mantitlement, pork recipes, pork tenderloin recipes, healthy recipes