Apple Jelly-Coated Pork Tenderloin Recipe

Apple Jelly-coated Pork Tenderloin

Apple Jelly-Coated Pork Tenderloin Recipe
Preparation time: 10 minutes | Cooking time: 35 minutes | Servings: 4


Apple Jelly-coated Pork Tenderloin
Apple Jelly-coated Pork Tenderloin

The Apple Jelly-coated Pork Tenderloin is a delightful dish that combines the savory taste of pork with the sweet and tangy flavor of apple jelly. This recipe is perfect for those who appreciate the fusion of flavors and are looking for a dish that is both comforting and sophisticated. The addition of lemon juice and pumpkin pie spice adds depth and complexity to the dish, making it a memorable meal for any occasion.


The tradition of pairing pork with apples dates back centuries in many cultures, where the natural sweetness of apples complements the rich flavor of pork. The use of apple jelly in this recipe is a modern twist on this classic combination, offering a smoother, more concentrated apple flavor that enhances the pork tenderloin beautifully. This recipe is a testament to the enduring popularity of pork and apple dishes, updated for contemporary tastes.


How to prepare

  1. Preheat the oven to 375°F (191°C). In a small bowl, combine apple jelly, lemon juice, and pumpkin pie spice. Mix well.
  2. Spray a roasting rack with non-stick cooking spray and place it in a shallow pan. Put the pork tenderloin on the rack and brush it with half of the apple jelly mixture. Roast in the preheated oven at 375°F (191°C) for 30 minutes. Let it stand for 10 minutes.
  3. Place apple slices on a broiler pan and brush them with the remaining apple jelly mixture. Broil the apple slices 5-6 inches from the heat for about 5 minutes. Slice the tenderloin and serve it with the cooked apple slices.


  • For those looking to experiment, this recipe can be easily adapted. Try using different types of fruit jelly or jam for a new flavor profile, such as peach or apricot. Adding fresh herbs like rosemary or thyme to the apple jelly mixture can also introduce an aromatic element to the dish.

Cooking Tips & Tricks

To ensure the pork tenderloin is juicy and flavorful, avoid overcooking it. Pork tenderloin is a lean cut of meat and can become dry if cooked for too long. Using a meat thermometer can help you cook the pork to perfection, aiming for an internal temperature of 145°F (63°C) before letting it rest. Additionally, brushing the tenderloin with the apple jelly mixture not only adds flavor but also helps to create a beautiful glaze on the meat.

Serving Suggestions

This dish pairs beautifully with a variety of sides. For a hearty meal, consider serving it with roasted vegetables or a simple quinoa salad. Mashed sweet potatoes or a wild rice pilaf would also complement the flavors of the pork and apple jelly nicely.

Cooking Techniques

Roasting the pork tenderloin ensures it remains tender and juicy, while broiling the apple slices brings out their natural sweetness and adds a slight char. These cooking techniques work together to create a dish with a variety of textures and flavors.

Ingredient Substitutions

If apple jelly is not available, apple sauce or a reduced apple cider can be used as a substitute, though the glaze may be less thick. For those avoiding pork, a turkey tenderloin can be used as an alternative, adjusting the cooking time as necessary.

Make Ahead Tips

The apple jelly mixture can be prepared in advance and stored in the refrigerator until ready to use. The pork tenderloin can also be seasoned ahead of time, allowing the flavors to marinate for a few hours before cooking.

Presentation Ideas

To present this dish, slice the pork tenderloin and fan the slices out on a platter. Arrange the broiled apple slices around the pork, and drizzle any remaining apple jelly glaze over the top. Garnish with fresh parsley or thyme for a touch of color.

Pairing Recommendations

A light, crisp white wine such as a Sauvignon Blanc or a Chardonnay pairs wonderfully with the flavors of this dish. For a non-alcoholic option, a sparkling apple cider would complement the apple notes in the recipe.

Storage and Reheating Instructions

Leftover pork tenderloin can be stored in an airtight container in the refrigerator for up to three days. To reheat, place in a covered dish with a splash of water or apple juice and warm in the oven or microwave until heated through.

Nutrition Information

Calories per serving

A single serving of this Apple Jelly-coated Pork Tenderloin is relatively low in calories, making it a suitable option for those managing their calorie intake. The exact calorie count can vary based on the specific ingredients used, but a typical serving is likely to be within a moderate calorie range.


This dish is relatively low in carbohydrates, with the primary sources being the apple jelly and the apples themselves. The apple jelly contributes a modest amount of sugar, while the apples provide natural sugars along with dietary fiber. Overall, this recipe is suitable for those monitoring their carbohydrate intake, especially if portion sizes are controlled.


Pork tenderloin is one of the leaner cuts of pork, making this dish relatively low in fat. The minimal use of cooking spray for the roasting rack also helps to keep the fat content down. However, it's important to note that the fat content can vary depending on the specific cuts of meat and the brand of apple jelly used.


Pork tenderloin is an excellent source of high-quality protein, essential for muscle repair and growth. This dish provides a substantial amount of protein, making it a satisfying and nourishing option for those looking to increase their protein intake.

Vitamins and minerals

This recipe is a good source of several vitamins and minerals, particularly from the pork tenderloin and apples. Pork is rich in B vitamins, including B6 and B12, which are important for energy metabolism and brain health. Apples contribute vitamins such as vitamin C and potassium, supporting immune function and heart health.


This recipe is free from common allergens such as nuts, dairy, and gluten. However, those with specific dietary restrictions or allergies should check the labels of the apple jelly and pumpkin pie spice for any potential allergens.


Overall, the Apple Jelly-coated Pork Tenderloin is a nutritious and balanced dish, offering a good mix of protein, vitamins, and minerals while being relatively low in carbohydrates and fats. It's a wholesome choice for a satisfying meal.


The Apple Jelly-coated Pork Tenderloin is a delightful and nutritious dish that combines the classic flavors of pork and apples in a modern and sophisticated way. With its balance of sweet and savory elements, this recipe is sure to please a wide range of palates. Whether served for a special occasion or a weeknight dinner, it's a dish that offers both comfort and elegance.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Apple Jelly-coated Pork Tenderloin. It was a cold winter day, and I had just returned from a trip to the local farmers market. As I unpacked my bags of fresh produce, I noticed a flyer tucked inside one of the bags advertising a cooking class at the community center.

Intrigued, I decided to sign up for the class, not knowing what to expect. Little did I know that this decision would lead me to discover one of the most delicious and unique recipes I have ever encountered.

The class was led by a seasoned chef named Chef Pierre, who had traveled the world and learned culinary techniques from various cultures. He began the class by introducing us to the concept of combining sweet and savory flavors in dishes, a concept that was foreign to me at the time.

As he demonstrated how to make the Apple Jelly-coated Pork Tenderloin, I was mesmerized by the way he skillfully combined the tangy sweetness of apple jelly with the savory richness of the pork tenderloin. The aroma that filled the kitchen as the dish cooked was absolutely intoxicating.

After the class ended, I approached Chef Pierre and asked him for the recipe. He smiled and handed me a handwritten card with the instructions. He explained that he had learned this recipe from a dear friend while traveling in France, where it was a popular dish in the region.

Excited to try my hand at making this dish at home, I gathered the ingredients and set to work in my own kitchen. As I followed the recipe, I found myself remembering the techniques Chef Pierre had taught us in class, such as how to properly sear the pork to lock in the juices and enhance the flavor.

The scent of the cooking pork mingled with the sweet aroma of the simmering apple jelly, creating a symphony of flavors that filled my kitchen. I couldn't wait to taste the finished dish.

When I finally sat down to enjoy the Apple Jelly-coated Pork Tenderloin, I was blown away by the explosion of flavors in my mouth. The tender pork was perfectly cooked and glazed with a sticky, sweet apple jelly that added a unique twist to the dish. It was a harmonious blend of sweet and savory, a true culinary delight.

From that day on, the Apple Jelly-coated Pork Tenderloin became a staple in my recipe collection. I would often make it for special occasions or when I wanted to impress guests with my cooking skills. Each time I made it, I would think back to that cold winter day when I first discovered the recipe and marvel at how a simple cooking class had led me to such a delicious creation.

As the years passed, I continued to experiment with the recipe, adding my own personal touches and variations to make it truly my own. But no matter how many times I made it, the dish never failed to bring a smile to my face and warm memories of that fateful day in the cooking class.

Now, as I sit here reminiscing about the journey that led me to discover the Apple Jelly-coated Pork Tenderloin recipe, I can't help but feel grateful for the experiences and opportunities that have enriched my life. Cooking has always been a passion of mine, and this recipe holds a special place in my heart as a reminder of the joy and fulfillment that comes from creating something delicious to share with loved ones.


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