Apple Rosemary Pork Tenderloin

Apple Rosemary Pork Tenderloin

"This roast is by far the best tenderloin recipe I've ever made. The sweetness imparted from the gravy and the apple flavor is quite different from what is typically expected from a pork roast. The apple and onion mixture cooked with the roast makes an excellent side dish with a little of the gravy over the top."
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2 h 30 m servings 518 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 58.2g
  • 19%
  • Protein:
  • 41.4 g
  • 83%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 492 mg
  • 20%

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. In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.
  4. In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 145 degrees F (63 degrees C). Transfer roast, apples, and onion to a serving platter.
  5. For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
  6. Slice roast, and serve with gravy.


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


Read all reviews 46
  1. 61 Ratings

Most helpful positive review

This is a mouth watering recipe. The flavor from the apples is wonderful. I did not have apple cider so I improvised with apple sauce and the result was superb. I also used different herbs becau...

Most helpful critical review

Hmmmm. This was "OK." I purchased a pkg. of 2 (1 lb.) pork tenderloins a few wk. ago. I used one then, but froze the other for a future meal. This past wk., I thawed the unused tenderloin b/c I ...

Most helpful
Most positive
Least positive

This is a mouth watering recipe. The flavor from the apples is wonderful. I did not have apple cider so I improvised with apple sauce and the result was superb. I also used different herbs becau...

I put the coated tenderloin into a big ziploc bag and dumped the apple cider only into the bag until covered (then sucked out all the air so it was completely covered) I let it marinade for 8 ho...

A perfect meal for the Fall. I used my crockpot and cooked the pork with just the Granny Smith apples and appled cider. After 8 hours on low, the apples were reduced to applesauce and the pork...

This is the best pork roast I have ever made. Of course like most of us I made some changes. I have fresh rosemary in the garden so I used that plus some fresh Oregno and dried majoram. I ran 2 ...

This was very yummy. The only changes I made was to use half the amount of maple syrup called for, ( and that made the gravy plenty sweet enough for this sweet tooth) and I marinaded the roast i...

This recipe is delicious and a nice change to the usual pork tenderloin marinated in soy sauce mixtures. I did cut the cooking time to 45 minutes each part instead of and hour each. My mother d...

My family really enjoyed this meal. I used apple juice instead of the cider, and cut the cooking time in half (just use a meat thermometer to determine when it's done so you don't "kill" it). ...

We enjoyed this recipe however I would make a few suggestions. First, my cooking time was about 1.5 hours (instead of 2) and my apples & onions didn't cook all the way so I would suggest adding...

This was an excellent recipe, but I must admit that I changed a few things. I used a 1 1/2 pound tenderloin, and then combined 1/4 cup scotch and 3/4 cup cider for the marinade and added 2tsp of...

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