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Mustard Roasted Pork Tenderloin with Apples

  • Total Time: 40 minutes


  • 3 apples, cut into wedges
  • 2 cups baby carrots
  • 1 large onion, cut into 8 or so wedges
  • 1/2 cup white wine
  • salt, pepper, and olive oil
  • 2 - 2.5 pounds pork tenderloin, cut into 2 pieces if necessary
  • 4 tablespoons grainy mustard
  • bread for serving, if desired


  1. Preheat the oven to 375F. Arrange the apples, carrots, and onion wedges in the bottom of a large baking dish. Pour the wine into the bottom of the dish, and sprinkle the mixture generously with salt and pepper. Drizzle with olive oil.
  2. Place the 2 pieces of pork on top of the vegetable mixture. Brush the mustard evenly over the pork to coat it all over, then sprinkle the pork with salt and pepper. Drizzle more olive oil over the pork.
  3. Bake the dish uncovered for 20-30 minutes until the pork reads 145F on a meat thermometer. This may take slightly longer depending on your pork and oven, be patient if it does! Let the pork rest for 15 minutes, then remove to a cutting board and slice into rounds. Serve the pork with veggies, some of the pan drippings, and bread for sopping up the juices.
  4. Enjoy!
  • Prep Time: 10
  • Cook Time: 30


  • Serving Size: 4