New Year's Day Pork Tenderloin with Apples

This New Year’s Day pork tenderloin pairs seared pork with tender apples, onion, rosemary, and a quick mustard-cider pan sauce. Pork is a celebratory New Year’s meal in some American family and regional traditions, but customs vary; this approachable version is savory, festive, and easy to serve with familiar sides.

Ingredients

1 pork tenderloin, about 1½ lb (680 g), silver skin removed
1 teaspoon (5 g) fine salt
½ teaspoon (1 g) freshly ground black pepper
1 teaspoon (2 g) dried rosemary, or 1 tablespoon (2 g) finely chopped fresh rosemary
1 tablespoon (15 ml) olive oil
1 tablespoon (14 g) unsalted butter
1 small yellow onion, about 4 oz (115 g), thinly sliced
2 medium firm apples, about 10½ oz (300 g) total, cored and cut into ½-inch (1 cm) wedges
½ cup (120 ml) apple cider, preferably unsweetened
½ cup (120 ml) low-sodium chicken broth
1 tablespoon (15 g) Dijon mustard
1 teaspoon (5 ml) apple cider vinegar
1 teaspoon (3 g) cornstarch, optional, for a thicker sauce
1 tablespoon (15 ml) cold water, only if using the cornstarch
1 tablespoon (4 g) chopped fresh parsley, optional, for serving

Instructions

Set the pork on a plate while you prepare the other ingredients. Pat it dry with paper towels, then remove any visible silver skin with a sharp knife, taking care to keep the blade just under the tough membrane. Season all over with the salt, pepper, and rosemary. Let the seasoned pork stand at room temperature for 15 minutes while the oven heats to 400°F (200°C). This short rest helps it cook more evenly; do not leave raw pork out longer than needed.
Use an oven-safe skillet large enough to hold the tenderloin without bending it. Heat the olive oil over medium-high heat until it shimmers. Add the pork and sear it for about 1½ to 2 minutes on each side, turning with tongs so the surface browns on all sides. The goal is a golden crust, not to cook the center through. If the oil smokes heavily, lower the heat slightly.
Transfer the skillet to the preheated oven. Roast the tenderloin for about 15 to 18 minutes, turning it once if one side is browning faster. Start checking at 14 minutes because tenderloins vary in thickness and ovens vary in temperature. Insert an instant-read food thermometer into the thickest part without touching the pan. USDA FSIS sets 145°F (63°C) as the safe minimum internal temperature for whole cuts of pork, followed by a rest of at least 3 minutes.
Move the pork to a clean cutting board when it reaches 145°F (63°C), and let it rest for at least 3 minutes while you make the sauce. The temperature may rise slightly as it rests. Keep the skillet handle turned away from the edge of the counter, and remember that it will be very hot.
Carefully pour off excess fat, leaving about 1 teaspoon in the skillet. Set the pan over medium heat and add the butter, onion, and apple wedges. Cook for 3 to 4 minutes, stirring occasionally, until the onion begins to soften and the apples have a little color. Add the cider and broth, scraping up the browned bits from the pan with a wooden spoon. Simmer for 2 to 3 minutes.
Whisk the Dijon mustard and cider vinegar into the skillet. Taste the sauce before adding anything else; the broth and mustard both contribute salt and tang. For a thicker sauce, stir the cornstarch into the cold water until smooth, then whisk the mixture into the simmering liquid. Cook for about 1 minute, stirring, until glossy. If the sauce becomes too thick, loosen it with a splash of broth or water.
Slice the rested pork crosswise into pieces about ½ inch (1 cm) thick. Arrange the slices with the apples and onions, spoon the pan sauce over the top, and finish with parsley if desired. Serve promptly while the pork is warm. If the tenderloin is unusually large or still below temperature, return it to the oven briefly and check again rather than relying on color alone.

Tips

Choose the right cut. Pork tenderloin is a long, lean cut and cooks quickly; it is not the same as pork loin, which is much larger and needs different timing. If the package contains two smaller tenderloins, cook them side by side if the skillet has room, and check each one separately because their thicknesses may differ.
Dry the surface before searing. Moisture on the pork can make it steam instead of brown. Pat it thoroughly dry, and avoid crowding the pan. If you do not own an oven-safe skillet, sear the pork in a regular pan, then move it to a small roasting dish for the oven. Pour the browned bits and any juices into the skillet when you make the sauce.
Pick apples that keep their shape. A firm, sweet-tart apple such as Honeycrisp, Braeburn, or Granny Smith works well. Softer apples are fine, but they may collapse into the sauce; shorten their cooking time if you want distinct wedges. If you have no cider, use apple juice and reduce the amount slightly if it tastes very sweet.
Use a thermometer, not a fixed roasting time. The stated oven timing is a guide, not a guarantee, because tenderloin thickness affects how quickly the center cooks. Avoid cutting into the meat repeatedly to check it, which releases juices. Resting for the full three minutes after it reaches the safe temperature is part of the cooking process.

Serving Suggestions

Serve the sliced tenderloin with mashed potatoes, roasted potatoes, or buttered egg noodles to catch the cider-mustard sauce. For a vegetable side, try roasted carrots, green beans, Brussels sprouts, or a simple cabbage slaw. A crisp salad with bitter greens and a tart vinaigrette balances the tender apples and rich pan juices. If the New Year’s meal includes black-eyed peas, greens, or another family tradition, this pork can be served alongside them without needing to change the recipe.

For a relaxed dinner, put the apples and onions around the pork on a warm platter and pass extra sauce at the table. For a more composed plate, add a few pork slices over a scoop of potatoes, then spoon on a modest amount of sauce so the browned surface remains visible. The recipe serves four as a main course; add another substantial side or increase the amount of pork if serving especially hungry guests.

Variations

For a warmer spice profile, add ¼ teaspoon (0.5 g) ground cinnamon or a pinch of ground allspice to the rosemary seasoning. Keep the amount modest so the dish remains savory rather than tasting like dessert. A few fresh thyme leaves can replace the rosemary, while dried sage offers a more earthy note. If using fresh herbs, stir a little extra into the sauce at the end rather than cooking all of it for a long time.

To make the sauce less sweet, use extra broth in place of some or all of the cider and add a small splash more vinegar to taste. For a richer version, stir 1 tablespoon (15 ml) of cream into the finished sauce; this softens the mustard’s sharpness and makes the sauce paler. For a dairy-free version, replace the butter with another teaspoon of olive oil. The sauce will be a little less rounded but still flavorful.

You can also make the meal with pears in place of the apples. Choose firm pears and add them later in the pan-sauce step, since ripe pears soften quickly. If Dijon mustard is unavailable, use whole-grain mustard in the same quantity for a more textured sauce. A mild prepared mustard can work too, though it will have a gentler flavor. Avoid substituting a strongly sweet honey mustard without adjusting the cider, as the finished sauce may become overly sweet.

Storage and Reheating

Refrigerate leftover pork and sauce within 2 hours of cooking, storing them in a covered, shallow container. Keep the pork with some sauce to help prevent it from drying out. Refrigerated leftovers are best used within 3 to 4 days. For longer storage, freeze the cooled pork and sauce in a well-sealed container for up to 2 to 3 months for best quality; thaw overnight in the refrigerator before reheating.

Reheat only the portions you plan to eat. For the stovetop, place the slices and sauce in a covered skillet over low heat with a spoonful of broth or water, turning the slices once, until hot throughout. A microwave also works: cover the portion, heat in short intervals, and turn or stir between intervals for more even warming. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Reheating the pork gently and with sauce helps preserve its texture, though it may cook a little more than when freshly made.

Frequently Asked Questions

Can I prepare this pork tenderloin ahead?
You can trim and season the pork, then cover and refrigerate it for up to a day before cooking. You can also slice the onion and apples shortly before cooking; apples may brown if cut far ahead, so toss them with a little cider or cut them just before they go into the pan. For the best texture, sear and roast the tenderloin close to serving time rather than cooking it completely in advance.

Can I cook the tenderloin without searing it first?
Yes. Roast it in a lightly oiled baking dish at 400°F (200°C), checking the thickest portion with a thermometer and removing it at 145°F (63°C), then resting it at least 3 minutes. It will still be tender, but it will lack the browned crust and the pan will have fewer caramelized bits to flavor the sauce. You can cook the apples and sauce separately in a skillet.

Why did my pork turn out dry?
The most common cause is cooking beyond the recommended temperature, especially with a lean cut such as tenderloin. Thickness, starting temperature, and oven behavior all affect timing, so use a thermometer rather than relying only on minutes. Slice after resting, and serve with sauce. If your tenderloin is especially thin at one end, tuck that end under itself before searing to help it cook more evenly.

Can I use pork loin instead of tenderloin?
They are different cuts and are not a direct, equal-time substitution. Pork loin is thicker and often weighs several pounds, so it needs a larger roasting pan and a longer cooking time. Seasoning and the apple sauce can be used with pork loin, but use its actual thickness and a thermometer to guide cooking, aiming for the same 145°F (63°C) safe minimum and 3-minute rest for a whole cut.

What if I do not have an oven-safe skillet?
Sear the pork in a stovetop skillet, then transfer it to a small baking dish for roasting. While the pork rests, return the skillet to the stove to cook the apples and sauce. If the baking dish has collected juices, pour those into the sauce as well. Do not put a pan in the oven unless its handle and construction are rated for oven use.

Can I make the sauce without cornstarch?
Absolutely. The cornstarch is optional and only thickens the sauce. Simmer the cider and broth a little longer to reduce them naturally, or serve the sauce thin and spoonable. If you do use cornstarch, mix it with cold water first; adding dry starch directly to hot liquid can leave lumps. Add the slurry gradually so you can stop when the sauce reaches the consistency you like.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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New Year’s Day Pork Tenderloin with Apples