One of my flavor combinations is pork and apples.  It may sound strange if you’ve never experienced it before, but let me tell you!  The savory flavor of the pork tenderloin is complemented by the sweetness and tartness of the apples.  They just work together.  For this Whole30 approved dish, I added in onions as well because onions just make everything more flavorful.  I start this recipe off by searing the pork tenderloin in some ghee (or olive oil) in my favorite cast iron skillet.  If you don’t have a cast iron skillet or oven safe skillet, you can do the first few steps in a regular skillet then transfer to a casserole dish when cooking in the oven.  The benefit to searing the pork beforehand is to give it some added color and texture.  Those crispy edges are just the best!  After the pork is seared on all sides, the apples and onions cook together until they’re soft and tender.  Once the pork is added back in, it’s time for the chicken broth and apple cider to be poured on top.  Unsweetened apple juice can easily substitute the cider.  Everything is then finished off in the oven.  This allows the flavors to really marinate together; the result is one absolutely delicious meal.  It’s a little sweet, a little savory, and melt in your mouth good.  This pork is quick and easy enough for any weeknight but it’s definitely impressive enough for a holiday, party, or gathering.  This also makes great leftovers!  Just store in the fridge and reheat as necessary. Enjoy!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Lunch, Dinner
Servings: 6-8



2 pound pork tenderloin
1 TBL ghee or olive oil
1 tsp ground pepper
1 tsp sea salt
1 large onion, diced small
2 large apples, cut into 16 slices each
1 cups chicken broth
1/2 cup apple cider (or unsweetened apple juice)



Preheat oven to 425 degrees.

Season pork tenderloin with salt and pepper.  Add ghee or olive oil to a cast iron skillet (or oven safe skillet) over medium heat on the stovetop.

Sear pork for 2 minutes each side.  Once browned on all sides, remove to a plate.

Add the apples and onions to the skillet.  Add more ghee or olive oil if necessary.  Sauté for about 6-7 minutes or until apples and onions are soft.

Add pork back to the skillet and pour over broth and apple cider.  Bring to a light boil then remove from heat.

Transfer cast iron skillet into oven and bake for about 15-20 minutes or until pork is cooked through; no pink should be visible when cut into.

Allow pork to cool for 4-5 minutes then serve!