Seared Pork Tenderloin with Homemade Applesauce and Roasted Green Beans

There’s something magical about the combination of pork and apples. The sweet-tart applesauce perfectly complements the savory, juicy pork, making every bite a delight. This recipe brings together seared pork tenderloin, a quick stovetop applesauce and oven-roasted baby potatoes and green beans for a complete meal that’s both comforting and impressive.

Best of all, the entire dish comes together in about 40 minutes, making it perfect for busy weeknights. The homemade applesauce is incredibly easy to prepare and far superior to store-bought versions. Serve it over the sliced pork for a beautiful presentation that will have everyone asking for seconds.

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Ingredients

24 ounce White PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit LemonView ingredient guideLike ingredientDislike ingredient

3 unit AppleView ingredient guideLike ingredientDislike ingredient

24 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dried RosemaryView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 teaspoon Applesauce Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Wash and dry all produce. Halve the white potatoes. Zest one lemon until you have 1 teaspoon of zest, then cut both lemons in half. Peel and core the apples, then cut them into ½-inch cubes.
2. On a baking sheet, toss the halved potatoes with a drizzle of vegetable oil and a pinch of salt and pepper. Roast in the oven until tender and golden, 20-25 minutes.
3. Meanwhile, heat a drizzle of oil in a large skillet over medium-high heat. Season the pork tenderloin all over with dried rosemary, salt and pepper. Add the pork to the pan and sear, turning occasionally, until browned on all sides, 6-8 minutes. Transfer the seared pork to a second baking sheet.
4. On the same sheet as the pork, toss the green beans with a drizzle of oil and a pinch of salt and pepper. Roast in the oven until the pork reaches your desired doneness and the green beans are tender, about 15 minutes. Remove the pork and let it rest for a few minutes before slicing.
5. While the pork and green beans roast, make the applesauce. In a medium pot, melt 2 tablespoons of butter over medium heat. Add the diced apples and 1 tablespoon of sugar, tossing to coat. Squeeze in the juice from one lemon half, then stir in the applesauce spice blend and a pinch of salt. Pour in enough water to reach halfway up the apples. Bring to a boil, then reduce heat and simmer until the apples are soft, about 15 minutes.
6. Mash the apples in the pot with a potato masher or fork until smooth. Season to taste with salt and additional lemon juice if desired.
7. Finely chop the parsley. When the green beans are done, toss them with the lemon zest and a squeeze of lemon juice. Slice the rested pork tenderloin. Divide the sliced pork, roasted potatoes and green beans among plates. Spoon the homemade applesauce over the pork and garnish with chopped parsley.

Recipe Tips

FAQ

Can I use store-bought applesauce instead of making it from scratch?

Yes, you can substitute with about 1 cup of unsweetened applesauce. Simply warm it with a little lemon juice and spice blend to taste.

How do I know when the pork tenderloin is cooked?

Use an instant-read thermometer: the pork is done when it reaches 145°F (63°C) in the thickest part. Let it rest before slicing.

Can I prepare any components ahead of time?

You can make the applesauce up to 2 days in advance and reheat it gently. The potatoes and green beans are best roasted fresh.