35 Minute Maple Glazed Pork Tenderloin with Apples Irresistible!

Oh, maple glazed pork tenderloin with apples—just saying it makes my mouth water! This dish is my go-to when I need something impressive but easy, with that perfect sweet-savory dance of flavors. The first time I made it, my husband actually paused mid-bite to say, “Wow.” Now it’s our favorite fall Sunday dinner—ready in just 35 minutes, with juicy pork, caramelized apples, and that sticky-sweet maple glaze. Roasting does all the work, filling the kitchen with the coziest aroma. Trust me, once you try this combo, you’ll understand why I keep coming back to it year after year.

Why You’ll Love This Maple Glazed Pork Tenderloin with Apples

This recipe has earned its spot in my regular dinner rotation for so many reasons—I practically dream about that maple-kissed crust. Here’s why you’ll adore it too:

• Effortless elegance: Looks fancy enough for guests, but honestly? It’s one of the easiest mains in my playbook. Sear, glaze, roast—done. Even my 12-year-old can handle it (with oven mitts, of course).
• The flavor magic: That perfect harmony of savory pork, sweet maple, and tangy apples? It’s like autumn decided to throw a party in your mouth. The thyme and garlic powder add just enough earthy depth to keep things interesting.
• Speed demon: From fridge to table in 35 minutes flat. I’ve made this after soccer practice when we’re all hangry—it saves the day every time.
• Showstopper vibes: When you pull that golden-glazed tenderloin out of the oven surrounded by caramelized apples? Instant oohs and aahs. Pro tip: Drizzle extra syrup over the sliced pork right before serving for maximum “wow.”

Seriously, this dish checks all the boxes—quick, flavorful, and downright gorgeous. It’s the kind of recipe that makes people think you’re a kitchen wizard (we’ll keep the simplicity our little secret).

Ingredients for Maple Glazed Pork Tenderloin with Apples

Gather these simple ingredients—I promise you probably have most in your pantry already! The magic happens when they all come together. Just a heads-up: splurge on real maple syrup here. The fake stuff just won’t give you that deep, caramelized glaze we’re after.

• 1 lb pork tenderloin (trimmed of silver skin—this is key for tenderness!)
• 2 tbsp pure maple syrup (grade A or B, just not pancake syrup!)
• 2 crisp apples (I swear by Honeycrisp for sweetness or Granny Smith if you love tartness), thinly sliced (no need to peel!)
• 1 tbsp olive oil (or avocado oil for higher heat searing)
• 1 tsp salt (I use kosher—it sticks to the meat better)
• 1/2 tsp black pepper (freshly cracked if you’re feeling fancy)
• 1 tsp dried thyme (or 1 tbsp fresh if you’ve got it—rub it between your fingers to wake up the oils)
• 1/2 tsp garlic powder (not garlic salt—we’ve already got enough salt going on)

See? Nothing crazy! I always keep extra apples on hand because my kids sneak slices while I’m prepping. Oh—and don’t stress if your tenderloin is slightly over or under a pound. Just adjust cook time by a minute or two per ounce difference. This recipe is wonderfully forgiving!

How to Make Maple Glazed Pork Tenderloin with Apples

Okay, let’s get cooking! This method is foolproof—I’ve messed it up so you don’t have to. Just follow these simple steps, and you’ll have a showstopper that’ll make your kitchen smell like a cozy fall evening.

Step 1: Season and Sear the Pork

First things first: pat that pork tenderloin dry with paper towels (this is my secret for getting a killer crust). Mix the salt, pepper, thyme, and garlic powder in a little bowl—I like to rub it all over the pork with my hands to really get it coated. Don’t be shy!

Now, heat your olive oil in an oven-safe skillet over medium-high until it shimmers. Carefully add the pork—it should sizzle the moment it hits the pan. Sear for about 3-4 minutes per side, including the ends if you can balance it. You’re looking for a deep golden brown crust. (Pro tip: Don’t move it around! Let it develop that gorgeous color.)

Step 2: Roast with Apples and Glaze

Take the skillet off the heat (careful—that handle’s hot!) and scatter your apple slices around the pork like a little edible nest. Drizzle the maple syrup over everything—I like to use a spoon to make sure the pork gets fully coated. Pop it straight into your preheated 375°F oven.

Set your timer for 10 minutes—when it goes off, pull the skillet out (oven mitts!!) and baste the pork with the syrupy pan juices. This is when the magic really happens—that glaze starts caramelizing on the apples and pork. Back in the oven it goes for another 10-15 minutes, until your meat thermometer reads 145°F in the thickest part. (No thermometer? The pork should feel firm but still have a little give when pressed.)

Step 3: Rest and Serve

Here’s where patience pays off: transfer the pork to a cutting board and let it rest for 5 full minutes. I know it’s tempting to cut right in, but trust me—this keeps all those juicy flavors locked in. While it rests, I give the apples a gentle stir to coat them in the glaze.

Slice the pork into ½-inch medallions—watch how the knife glides through when it’s perfectly cooked! Arrange everything on a platter, drizzling any remaining pan juices over the top. That first bite with a little pork, a caramelized apple slice, and a swipe through the glaze? Pure heaven.

Tips for Perfect Maple Glazed Pork Tenderloin with Apples

After making this dish at least fifty times (yes, I counted—it’s that good), I’ve learned all the little tricks to guarantee perfection every time. Here are my hard-earned secrets to avoiding common pitfalls:

Apple thickness matters: Slice them about ¼-inch thick—too thin and they’ll turn to mush; too thick and they won’t caramelize properly. I like to leave the skins on for color and texture, but peel them if you prefer. And don’t stress about perfect slices—rustic is charming!

Oven quirks: Every oven lies about its temperature. Mine runs hot, so I set it to 365°F instead of 375°F. If you’ve never checked yours with an oven thermometer, now’s the time—it’s a game changer. Rotate your pan halfway through cooking if your oven has hot spots (most do).

The basting secret: That mid-roast baste isn’t optional! It’s what builds that glossy, finger-licking-good glaze. Use a spoon to scoop up the syrupy juices pooling around the apples—I tilt the pan slightly to make it easier. The second roast is when the magic happens as the sugars caramelize.

Don’t trust the clock: Pork tenderloin can go from perfect to dry in minutes. I swear by my instant-read thermometer—145°F in the thickest part means pull it out immediately. The carryover cooking will take it to 150°F as it rests. No thermometer? The pork should feel firm but still have slight give when pressed (like the fleshy part of your palm below your thumb).

Resting is non-negotiable: I know it’s tempting to slice right in—the smell is intoxicating—but those 5 minutes let the juices redistribute. Cover loosely with foil if you’re worried about it cooling too much. This is when I quickly sauté some greens or warm bread to complete the meal.

One last pro tip: If your apples release lots of juice, don’t panic! Just spoon some over the sliced pork when serving—it makes an incredible natural sauce. And if you accidentally overcook the pork? Slice it thin and call it “pork rillette-style”—everything tastes good with that maple glaze!

Ingredient Substitutions

Listen, I get it—sometimes you’re staring into the fridge thinking, “I don’t have that!” No worries. This recipe is surprisingly flexible. Here are my tested swaps that still deliver amazing results (with a heads-up on how they’ll change the flavor):

• Apples: Out of apples? Pears work beautifully—they get silky and sweet when roasted. Just use firmer varieties like Bosc or Anjou. No pears either? Try halved Brussels sprouts for a savory twist (shockingly good!).
• Maple syrup: In a pinch, honey makes a fine substitute—it’ll caramelize faster though, so watch closely. Dark brown sugar mixed with a splash of water or bourbon works too (about 1 tbsp sugar + 1 tsp liquid per tbsp syrup).
• Thyme: Fresh rosemary (1 tbsp chopped) gives an earthy punch. Dried sage (½ tsp) leans more autumnal. No herbs at all? A teaspoon of Dijon mustard in the glaze adds complexity.
• Pork tenderloin: Chicken breasts (pounded to even thickness) cook in about the same time. For pork loin, increase roasting time by 5-10 minutes—it’s thicker but less tender.
• Olive oil: Butter adds richness (just watch for burning during searing), while avocado or grapeseed oil handle high heat better.

A quick warning: swapping more than two ingredients changes the dish’s personality. I once used peaches instead of apples and orange blossom honey—delicious, but it tasted more like summer than fall. The beauty of this recipe is how the maple, pork, and apples harmonize, so try to keep at least two of those stars in play!

Last tip: If you’re using a very sweet substitute like agave instead of maple, balance it with an extra pinch of salt or squeeze of lemon juice over the finished dish. Your taste buds will thank you.

Serving Suggestions for Maple Glazed Pork Tenderloin

Now that you’ve got this gorgeous maple-glazed masterpiece ready, let’s talk about what to serve with it! Over the years, I’ve discovered some perfect pairings that make this dish sing. Here are my go-to sides—each one complements those sweet-savory flavors without stealing the spotlight:

• Roasted Brussels sprouts: Tossed with olive oil, salt, and a splash of balsamic vinegar—their slight bitterness balances the maple glaze beautifully. Pro tip: Roast them on a separate sheet pan while the pork cooks.
• Creamy mashed sweet potatoes: The natural sweetness echoes the maple while adding velvety texture. I stir in a pat of butter and pinch of cinnamon right before serving.
• Wild rice pilaf: The nutty chewiness soaks up any extra glaze on the plate. I like to add toasted pecans or dried cranberries for festive crunch.
• Simple arugula salad: Just dressed with lemon juice and olive oil—the peppery greens cut through the richness. Throw in some shaved Parmesan if you’re feeling fancy.

For busy weeknights, I often keep it super simple with just crusty bread to mop up the glaze (my kids fight over those syrupy apple bits!). If you’re serving guests, arrange the sliced pork on a platter with the apples piled artfully around it—I garnish with fresh thyme sprigs for that “I totally planned this” look.

One last idea: Leftovers? Chop the cold pork and apples, toss with greens, crumbled goat cheese, and walnuts for an incredible next-day salad. The flavors meld even more overnight!

Storing and Reheating Maple Glazed Pork Tenderloin

Okay, let’s talk leftovers—because if by some miracle you don’t finish this dish in one sitting (it happens!), you’ll want to know how to keep it tasting amazing. I’ve learned the hard way that pork can dry out if stored wrong, but follow these tips and your next-day meal will be just as juicy as the first.

Storing it right: Let the pork and apples cool completely (no more than 2 hours at room temp—food safety first!). Then tuck everything into an airtight container with all those glorious glaze juices. The apples actually help keep the pork moist! It’ll stay fresh in the fridge for 3 days, though I doubt it’ll last that long. Pro tip: Slice the pork before storing—it reheats more evenly.

Reheating like a pro: Microwaving is tempting, but it turns the pork rubbery and the apples mushy. Instead, spread everything on a baking sheet and pop it in a 325°F oven for 10-15 minutes. Cover loosely with foil to prevent drying out. Want that fresh-from-the-oven crispness? Give the pork a quick 30-second sear in a hot skillet after reheating—it’s magic!

Bonus idea: Those cold slices make incredible sandwiches the next day—just layer them on crusty bread with a swipe of Dijon and some arugula. The maple glaze turns into the most delicious condiment!

Maple Glazed Pork Tenderloin with Apples FAQs

Over the years, I’ve gotten so many questions about this recipe—usually while friends are hovering over the pan, stealing bites! Here are the answers to the ones I hear most often (plus a few extra tips I’ve picked up along the way):

Can I use pork loin instead of tenderloin?
Absolutely! Pork loin works great—just know it’s thicker and less tender, so it’ll need about 5-10 extra minutes in the oven. Use your thermometer and pull it at 145°F. Pro tip: If your loin is especially thick, butterfly it first so it cooks evenly with the apples.

Can I prep this dish ahead of time?
You bet! I often season the pork and slice the apples the morning of (toss the apples with a little lemon juice to prevent browning). Keep them separate in the fridge, then sear and roast when ready. The actual cooking is so quick, though—I prefer making it fresh so that glaze stays perfectly sticky.

How do I prevent dry pork?
Three words: thermometer, thermometer, thermometer! Overcooking is the #1 culprit. Pull it at 145°F—it’ll climb to 150°F while resting. Also, never skip the 5-minute rest (I set a timer because I’m impatient). And here’s my secret: if you accidentally overcook it, slice it thin and drizzle with extra warm maple syrup right before serving. Works like a charm!

Bonus question I get all the time: “Can I double this recipe?” Yes! Just use two skillets or a larger roasting pan—crowding leads to steaming instead of caramelizing. And if your apples seem extra juicy? Spoon that liquid over the pork like a sauce. Problem solved!

Nutritional Information

Okay, let’s talk numbers—but first, a quick disclaimer: these are estimates based on standard ingredients. Your exact counts might vary depending on apple size, maple syrup brand, or how much of that delicious glaze you lick off the spoon (no judgment here!). Here’s the breakdown per serving (about ¼ of the recipe):

• Calories: 280 (but packed with flavor—every bite counts!)
• Protein:
• Sugar: 12g (mostly from the natural maple and apples)
• Fat: 8g (only 2g saturated—thank you, lean pork!)
• Carbs: 18g (with 3g fiber from those apple skins)
• Sodium: 620mg (easy to reduce by cutting salt by ¼ tsp if needed)

A little nutrition nerd moment: The combo of protein from the pork and fiber from the apples makes this dish surprisingly satisfying. I often serve it with extra veggies to round out the meal—my kids don’t even realize they’re eating something balanced when it tastes this good!

Remember, these values don’t include any sides—add accordingly if you’re tracking. And if you’re watching sugar? Try reducing the maple syrup to 1 tbsp and adding a splash of apple cider vinegar for brightness. The apples still bring plenty of natural sweetness!

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