Simple Applesauce Pork Tenderloin

I used to think pork tenderloin was one of those fancy cuts you only ordered at restaurants. My mom always stuck to pork chops or ground pork, so tenderloin felt intimidating. But here’s what I learned after years of accidentally turning it into shoe leather—it’s actually one of the easiest cuts to work with.

The secret is keeping it moist, and that’s where applesauce comes in. Not just as a side dish like I grew up eating, but mixed right into a glaze that keeps the meat juicy and adds a hint of sweetness. It’s the kind of dinner that looks impressive but doesn’t require any special skills.

What Kind of Pork Tenderloin Should I Use?

When shopping for pork tenderloin, you’ll want to look for pieces that are similar in size so they cook evenly – most tenderloins at the grocery store come in packages of two. Fresh pork tenderloin is your best bet, but frozen will work too if you thaw it completely in the refrigerator overnight. Look for meat that’s pinkish-red in color without any gray spots, and make sure to trim off the thin silver skin (called silverskin) that runs along the outside before cooking. If your butcher hasn’t already done this, just slide a sharp knife under it and peel it away – it won’t break down during cooking and can make the meat tough.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Pork tenderloin: You can use pork loin instead, but you’ll need to adjust the cooking time since it’s a larger cut. Chicken breasts or thighs also work well with this sweet and tangy sauce.
• Unsweetened applesauce: If you only have sweetened applesauce, just reduce the brown sugar by half. You can also make your own by cooking down peeled, chopped apples with a splash of water until soft.
• Dijon mustard: Yellow mustard or whole grain mustard work fine here. Start with a bit less since yellow mustard can be milder, then taste and adjust.
• Brown sugar: Maple syrup, white sugar, or even honey can replace brown sugar. If using liquid sweeteners like maple syrup, reduce the honey slightly to keep the sauce from getting too thin.
• Fresh rosemary: Dried rosemary works too – just use about 1 teaspoon instead of the fresh sprigs. Thyme or sage are also nice alternatives that pair well with pork and apples.
• Vegetable oil: Olive oil, canola oil, or even butter will work for searing the pork. Just make sure whatever you use can handle medium-high heat.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking pork tenderloin is overcooking it, which turns this naturally tender cut into a dry, chewy disappointment – use a meat thermometer and remove the pork when it reaches 145°F, then let it rest for 5 minutes to reach the perfect temperature.

Another common error is not searing the tenderloin properly before adding the sauce, so make sure to get a nice golden-brown crust on all sides in hot oil before proceeding with the recipe.

Don’t add the applesauce mixture too early in the cooking process, as the sugars can burn and create a bitter taste – it’s better to add the sauce during the last 15-20 minutes of cooking.

Finally, always let your pork rest after cooking, which allows the juices to redistribute and keeps every slice moist and flavorful.

What to Serve With Applesauce Pork Tenderloin?

This sweet and savory pork pairs beautifully with roasted vegetables like Brussels sprouts, carrots, or sweet potatoes that can cook right alongside the tenderloin in the oven. Mashed potatoes or creamy polenta make excellent sides to soak up that delicious applesauce glaze, while a simple rice pilaf works great too. For something fresh, try a crisp apple and walnut salad or steamed green beans to balance out the rich flavors of the pork. Don’t forget some crusty dinner rolls to round out this cozy, fall-inspired meal!

Storage Instructions

Refrigerate: Leftover pork tenderloin keeps really well in the fridge for up to 4 days when stored in an airtight container. I like to slice it up and store it with some of that delicious applesauce glaze on the side. It makes for great lunch meat or quick dinner additions throughout the week.

Freeze: You can freeze cooked pork tenderloin for up to 3 months in freezer-safe bags or containers. I recommend slicing it first and wrapping portions individually in plastic wrap before freezing. This way you can thaw just what you need without having to defrost the whole thing.

Reheat: To warm up your pork tenderloin, use the oven at 325°F for about 10-15 minutes, or until heated through. Cover it with foil to keep it from drying out, and maybe brush on a little extra applesauce mixture if you have it. The microwave works too, just use medium power and heat in short intervals.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 120-140 g
• Fat: 40-48 g
• Carbohydrates: 75-90 g

Ingredients

For the pork tenderloin:

• 2 lb pork tenderloin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil

For the glaze:

• 1 cup unsweetened applesauce
• 1/4 cup brown sugar
• 3 tbsp dijon mustard
• 2 tbsp honey
• 2 sprigs fresh rosemary, chopped

Step 1: Preheat Oven and Season Pork

• 2 lb pork tenderloin
• 1/2 tsp salt
• 1/4 tsp black pepper

Preheat your oven to 350°F (175°C).

Meanwhile, remove the pork tenderloin from its packaging and pat it dry with paper towels.

Sprinkle both sides of the pork evenly with salt and black pepper.

Step 2: Brown the Pork Tenderloin

• 2 tbsp vegetable oil
• seasoned pork tenderloin from Step 1

Heat the vegetable oil in a large skillet over medium-high heat.

Once the oil is hot and shimmering, add the seasoned pork tenderloin.

Sear the pork on all sides until each side is golden brown, about 2–3 minutes per side.

This step helps lock in the juices and adds flavor.

Step 3: Prepare Applesauce Glaze

• 1 cup unsweetened applesauce
• 1/4 cup brown sugar
• 3 tbsp Dijon mustard
• 2 tbsp honey

While the pork is browning, in a small bowl, mix together the applesauce, brown sugar, Dijon mustard, and honey until well combined.

This will create a sweet and tangy glaze for the pork.

Step 4: Assemble and Glaze Pork in Roasting Pan

• browned pork tenderloin from Step 2
• applesauce glaze from Step 3
• 2 sprigs fresh rosemary, chopped

Transfer the browned pork tenderloin from the skillet to a shallow roasting pan.

Spread the applesauce glaze from Step 3 evenly over the top and sides of the pork.

Sprinkle the chopped fresh rosemary over the glazed pork for added flavor.

Step 5: Roast the Pork Tenderloin

Place the roasting pan with the glazed pork tenderloin in the preheated oven.

Bake uncovered for 30 to 40 minutes, or until a meat thermometer inserted into the thickest part of the tenderloin registers 155°F (68°C).

Once done, remove from oven and let the pork rest for about 10 minutes before slicing to keep it juicy.

I like to tent the pork with foil during this rest so it stays warm and moist.

Simple Applesauce Pork Tenderloin

Delicious Simple Applesauce Pork Tenderloin recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Servings 4

Calories 1400 kcal

Ingredients

  

For the pork tenderloin:

• 2 lb pork tenderloin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil

For the glaze:

• 1 cup unsweetened applesauce
• 1/4 cup brown sugar
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 2 sprigs fresh rosemary, chopped

Instructions

 

• Preheat your oven to 350°F (175°C). Meanwhile, remove the pork tenderloin from its packaging and pat it dry with paper towels. Sprinkle both sides of the pork evenly with salt and black pepper.
• Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the seasoned pork tenderloin. Sear the pork on all sides until each side is golden brown, about 2–3 minutes per side. This step helps lock in the juices and adds flavor.
• While the pork is browning, in a small bowl, mix together the applesauce, brown sugar, Dijon mustard, and honey until well combined. This will create a sweet and tangy glaze for the pork.
• Transfer the browned pork tenderloin from the skillet to a shallow roasting pan. Spread the applesauce glaze from Step 3 evenly over the top and sides of the pork. Sprinkle the chopped fresh rosemary over the glazed pork for added flavor.
• Place the roasting pan with the glazed pork tenderloin in the preheated oven. Bake uncovered for 30 to 40 minutes, or until a meat thermometer inserted into the thickest part of the tenderloin registers 155°F (68°C). Once done, remove from oven and let the pork rest for about 10 minutes before slicing to keep it juicy. I like to tent the pork with foil during this rest so it stays warm and moist.