Pork tenderloin….often misunderstood, occasionally overcooked, and sometimes tragically dry. But not today. Today, I’m going to guide you through making this tender, juicy dish with the confidence of someone who only mildly burned their last batch of cookies. So, let’s get started before you second-guess your dinner plans and reach for the cereal box.

It’s loaded with flavors that make you look like a pro. We’re talking cumin, garlic, and basil, with caramelized onions and apples. But don’t get too comfortable. If you overcook the pork, even the apples can’t save you.

Let me walk you through how I pulled this off without setting off the smoke alarm.

Ingredients:

1 lb boneless pork tenderloin (yes, that’s enough, unless you’re feeding a small army)
2 apples, sliced
1 yellow onion, chopped
4-5 garlic cloves, minced (yes, fresh garlic is better than the jar stuff, fight me)
Extra virgin olive oil
Dried basil, garlic powder, cumin, salt, and pepper (because seasoning is life)

Step 1: Preheat Your Oven (and Your Patience)

First, preheat your oven to 400°F. If you’ve been using your oven for storage, this is the time to remove all the random trays and cookie sheets. Trust me.

Step 2: Season Like You Mean It

Take your pork tenderloin, lay it on a foil-lined, greased baking sheet—because scrubbing caramelized apple bits off your pan later will not be fun. Now, season that tenderloin like it’s auditioning for a spot on your Instagram feed. Generously sprinkle cumin, garlic powder, dried basil, salt, and pepper. Don’t skimp; the pork knows.

Step 3: The Apple-Onion Ensemble

Here comes the supporting cast: apples and onions. Slice the apples and chop the onions (or just cry your way through it). Arrange them around the pork like you’re decorating for a dinner party you actually want to attend. Season them with salt, garlic powder, and basil, then drizzle the whole thing with olive oil. And I mean drizzle. Channel your inner Mediterranean chef and go for it. If your kitchen doesn’t smell incredible by now, something went wrong.

Step 4: Into the Oven, We Go

Pop that tray into the oven and bake for 30 minutes. Set a timer, because we both know you’ll get distracted checking TikTok or folding laundry. After 30 minutes, broil for an additional 3-4 minutes to get that perfect crispy finish. Watch it closely—this is where things can go from crispy to "what’s that burning smell?" real quick.

Step 5: The Grand Finale

Once it’s out, let it rest for a few minutes. Yes, I know you’re hungry, but patience is a virtue (especially if you don’t want dry pork). After that, slice it up, pair it with the caramelized onions and apples, and serve. No need to be fancy about it—unless you want to post a picture of it before diving in.

And there you have it: Pork Tenderloin Roast with Caramelized Onions & Apples. It’s the perfect dish for when you want to look like you’ve mastered the art of balancing sweet and savory without breaking a sweat. Plus, the leftovers (if there are any) make for an excellent "I'm too tired to cook again" meal.

Bon appétit, or, you know, enjoy not burning dinner.

Yield: 3

Author: Sippin Foodie