Roast Pork Tenderloin with Apples

Pork with Apples

Pork and apples naturally compliment each other: the sweet-tart flavor of the apple brings out the sweetness of the pork. With potatoes and carrots this is a simple meal needing little attention.


  • 1 pork tenderloin, 12oz (360gr)
  • 2 medium potatoes, cut into wedges, 1/2 X 2″ (1.25 X 5cm).
  • 23 medium carrots,  cut into sticks, 1/2 X 2″ (1.25 X 5cm).
  • 1 apple – Golden Delicious or Granny Smith
  • 1 tbs brown sugar
  • 1 tbs Balsamic vinegar
  • 2 tbs olive oil
  • 1 tbs butter


Trim tenderloin if needed, but leave whole.

In medium bowl mix sugar and vinegar, stirring until sugar is dissolved.

  • Add oil and mix well.
  • Add potatoes, carrots and toss to coat.
  • Spread the potatoes and carrots out in a baking dish large enough to hold everything easily.
  • Coat tenderloin with remaining vinegar/sugar and place in center of pan, with vegetables around it.
  • Bake, uncovered, in 400F (200C) oven for 20 minutes.
  • After 15 minutes, cut and core apple. Slice into thick wedges.
  • Melt butter in nonstick skillet, add apples and toss to coat well.
  • Remove pork and vegetables from oven.
  • Turn the pork and stir the vegetables, turning them also.
  • Arrange the vegetables in a single layer, with pork on top of some of them, in the center of the pan.
  • Lay the apple slices around the vegetables and return it all to the oven for the last 20 minutes.
  • Remove, let the pork rest while you arrange the potatoes, carrots and apples on a small platter.
  • Slice the pork and place on top.
  • Pour over any pan juices and serve.


Remember, slightly pink is fine for pork – and keeps it juicier.

Keywords: roast pork, apples, potatoes, carrots

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