Glazed Pork Tenderloin With Sugared Apples

Photo by William Meppem
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 355 calories
    • Calories 11 calories from fat
    • Fat 4 g
    • Sat Fat 1 g
    • Cholesterol 63 mg
    • Sodium 55 mg
    • Protein 23 mg
    • Carbohydrate 59 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 44 mg


  1. Check 1/3cup honey
  2. Check 1tablespoon ground coriander
  3. Check 1tablespoon lemon juice
  4. Check 1pound pork tenderloin
  5. Check 1/3cup light brown sugar
  6. Check 1/2cup pineapple juice
  7. Check 3 Granny Smith apples, cored and sliced into 1/2-inch rounds


  1. Heat oven to 450° F. In a small bowl, whisk together the honey, coriander, and lemon juice. Brush the pork with half the marinade.
  2. Place the pork in oven and roast, basting several times with the remaining marinade, for 25 to 30 minutes or until an instant-read thermometer inserted in the thickest part registers 160° F. Remove from oven, cover, and let rest 5 minutes.
  3. Meanwhile, in a large skillet over medium heat, combine the brown sugar, half the pineapple juice, and the apple rounds.
  4. Cook, stirring occasionally, until the apples have softened, about 15 minutes. Remove the apples and set aside.
  5. Add the remaining pineapple juice to the skillet and reduce heat to low. Simmer until slightly thickened, about 5 minutes.
  6. Slice the pork and serve with the apples, drizzling sauce over both.