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.