Onion Apple Glazed Pork Tenderloin


  • 1 and 1/2 lb pork tenderloin
  • kosher salt and black pepper to taste
  • 2 tbs olive oil, divided
  • 1 envelope onion soup mix
  • 1/2 cup apple juice
  • 2 tbs packed brown sugar
  • 3/4 cup water
  • 1/4 cup dry red wine
  • 1 tbs flour
  • Preheat oven to 425 degrees.
  • Rub the pork with 1 tbs of olive oil then season with salt and pepper, and add to a roasting pan.
  • Roast uncovered for 10 minutes.
  • Meanwhile in a small bowl, combine the remaining olive oil, onion soup mix, apple juice and brown sugar.
  • Pour over pork and continue roasting for another 10 minutes or until pork reaches an internal temperature of 145 degrees.
  • Remove pork to a serving platter, cover with aluminum foil and allow to rest for 5 minutes.
  • Place the roasting pan on the stove top over medium high heat and bring pan juices to a boil, scraping any brown bits from the bottom of the pan.
  • Stir in water, wine and flour and whisk until well combined for 1 minute or until thickened.
  • To sere, thinly slice pork and serve with the pan gravy.

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