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Apple Glazed Pork Tenderloin


"Sweet, savory and easy."
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55 m servings 434 cals
Original recipe yields 4 servings


  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 65.1g
  • 21%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
  2. Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
  3. Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
  4. Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
  5. Bake loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

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Read all reviews 209
  1. 283 Ratings

Most helpful positive review

This dish was exceptional! Followed directions precisely, except I doubled apples, and we are not drinkers so I used apple juice instead of wine. Also, I didn't know whether to cover or not, s...

Most helpful critical review

I was so excited to try this after reading the reviews but I'm sorry to say my family and I were dissapointed. Just very bland, didn't care for the apples at all, just not a lot of flavor.

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Most positive
Least positive

This dish was exceptional! Followed directions precisely, except I doubled apples, and we are not drinkers so I used apple juice instead of wine. Also, I didn't know whether to cover or not, s...

This is amazing! I happened to have only Empire apples, and I increased it to 1 1/2 apples. In addition, I only had Chardonnay, which I think worked out well since the dish is a little on the ...

Perfect for entertaining! I used a 4lb pork loin roast with 5 gala apples. I used 2 cups of apple butter instead of apple jelly, 2 onions, 1 1/2 cups reisling wine, 5 tablespoons balsamic vin...

Very good!! I made this using a 1 lb. 2 oz. pork tenderloin. I cut the wine (chardonnay), jelly and balsamic vinegar in half and thought that was still plenty of sauce. I had a little trouble...

So good - Used a Honeycrisp instead of Gala and used Chardoney (sp? not a wine drinker) instead of Riesling because that is what my mom had on hand... EXCELLENT! Can't wait for left overs tonigh...

This was delicious and easy! I only had a little apple jelly, so ended up using a mixture of apple jelly, apricot preserves and cherry preserves. I was worried it would be too sweet, but it ca...

This was the best pork tenderloin I've ever had. I think there are a couple of reasons why this recipe succeeds. 1. The pork is taking a liquid bath throughout the entire cooking process, making...

This recipe is great! Every time I make it, it is gone. I made a couple of minor changes. Added dried cranberries in with the apples and added mushrooms to the veggies. Also I don't bother to ...

DELICIOUS!!! Great dish for impressing company! I doubled the ingredients for the sauce (because I'm always worried there won't be enough) but you could just stick with the amounts called for i...