Roasted Pork Tenderloin with Honey Apples
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pork tenderloin marinated in peppercorn and garlic, pan-seared and roasted, topped with sautéed apples in balsamic honey. Complex and elegant flavors in an easy weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/3 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon black peppercorns
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons Dijon mustard
- 2 cloves garlic (, minced)
- 1 1/2 pounds pork tenderloin ((silver skin removed))
- 3 medium apples (, peeled, cored, and cubed)
- salt and pepper (, to taste)
- 2 tablespoons honey
- 1 tablespoon fresh finely chopped rosemary
- 5 teaspoons extra-virgin olive oil (, divided)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 528mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 807mg
- Calcium
- 20mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 528MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.