Apple & Onion Braised Pork Tenderloin (Paleo, Whole30)
Paleo and Whole30 Apple & Onion Braised Pork Tenderloin – a flavorful and juicy pork loin dinner recipe that is dairy free, gluten free, sugar free, clean eating.
I love cooking pork tenderloin. The cut of meat is so inexpensive, and it takes on the flavors of whatever you season and marinate it with beautifully. As versatile as chicken breasts. But the tenderloin is much juicier and flavorful than cooking pork chops.
I’ve already shared my paleo chipotle honey lime pork tenderloin, my paleo pumpkin butter and thyme pork tenderloin, and my paleo rosemary honey mustard pork tenderloin. This paleo apple and onion braised pork tenderloin could by my favorite of all.
What’s more classic than pork and apples? It is a classier, more grown up version of the pork chops and apple sauce you got served as a kid.
I start by browning the pork tenderloin on all sides in my beloved cast iron skillet. The cast iron skillet is key to getting a great crust on the pork. This adds a ton of depth of flavor to the finished tenderloin and sauteed apples and onions.
Then I sautee the green apples and onions. I like using green Granny Smith apples since they are so tart, have the most intense apple flavor, and stay firm when cooked.
Then I add the pork tenderloin back in the cast iron skillet, pour in the braising liquid that is made with chicken stock, unsweetened apple juice (Trader Joe’s makes my favorite!) and apple cider vinegar, and finishing cooking the pork tenderloin in the oven.
The resulting pork tenderloin is juicy and flavorful thanks to the braising liquid. And the apples and onions are soft, tender and the perfect accompaniment to the sliced pork. I love serving this with my paleo/whole30 mashed potatoes and roasted brussels sprouts. My husband and 2 year old love this dinner! And I love serving it to them because it is so healthy. Paleo, Whole30 approved, diary free, gluten free, grain free, sugar free, clean eating.
Apple & Onion Braised Pork Tenderloin (Paleo, Whole30)
Ingredients
- 1.5 pound pork tenderloin, I get my pork from ButcherBox, which I highly recommend
- 2 tablespoons olive oil, divided
- 2 teaspoons salt, divided
- 2 teaspoons pepper, divided
- 2 medium yellow onions, peeled and sliced 1/4" thick
- 2 medium green apples, cored, peeled and sliced 1/4" thick
- 1 cup chicken stock
- 1/2 cup unsweetened apple juice
- 2 tablespoons apple cider vinegar
Kitchen Equipment:
- Cast iron skillet, or your heaviest bottomed skillet
- Instant read meat thermometer
Instructions
- Preheat your oven to 425º with the oven rack in the middle. Preheat your cast iron skillet over medium high heat.
- Pat the pork loin dry, and season with 1 teaspoon salt and 1 teaspoon pepper. Add 1 tablespoon of olive oil to the cast iron skillet, and sear the pork loin until golden brown, about 1-2 minutes. Flip and sear all sides. Transfer the pork loin to a plate (it will finish cooking in the oven).
- Add the remaining 1 tablespoon of olive oil to the cast iron skillet. Add the apples, onions, 1 teaspoon salt and 1 teaspoon pepper. Sautee, stirring frequently, until the apples and onions begin to soften and get some brown spots, about 5 minutes.
- Add the pork loin back on top of the apples and onions. Add the chicken stock, apple juice and apple cider vinegar. Transfer the cast iron skillet to the oven and braise until the pork loin reaches an internal temperature of 145º, about 10-15 minutes.
- Remove from the oven. Allow the pork loin to rest for 5 minutes, then slice and serve with the apples, onions and braising liquid. Delicious with my paleo/whole30 mashed potatoes and your favorite vegetable!
More Paleo Pork Tenderloin Dinner Recipes:
Paleo Chipotle Honey Lime Pork Tenderloin
Paleo Pumpkin Butter & Thyme Pork Tenderloin
Paleo & Whole30 Chicken Piccata
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46 Comments on “Apple & Onion Braised Pork Tenderloin (Paleo, Whole30)”
Iam very disappointed in this fecpe. Too much vinegar stunk up my whole house. Overcooked with this amount of cooking time. Can’t believe I wasted all that time and money on this receipe
Darn! I’m so sorry to hear this, Linda! I’ve never had that happen before.
Fantastic recipe that I have made several times now. Never was a big fan of apples and pork but this recipe brought me over. I love the balance of onion and the vinegar! Yum
Such a huge compliment, thank you! I am so glad you enjoyed this recipe!
This recipe caught my eye and I had a tenderloin ready to go. I had no yellow or white onions left in the house, just one red. So I used that and mixed in en envelope of Lipton Onion Soup Mix with the salt and pepper for searing. I thickened the remaining liquid a little with a slurry. It was served with mashed potatoes and fresh, steamed carrot medallions with Epicure’s O Canada seasoning. I added some butter after steaming. The meal looked like I was a professional chef and was a HUGE hit with everyone! Absolutely awesome!
OMG Tammy! You sure sound like a professional! Love the tweaks you made with what you had on hand. It sounds absolutely delicious! Awesome!
I forgot to mention to you that I adapted it to my Instant Dutch oven. It’s cast iron with a searing function. Then I browned the apples and onions a bit, added the meat back on top with the liquids, and set it on braising until it reached my preferred temperature. It was so easy to adapt it to my IDO appliance. I’m making it again right now!
Whoa!! That sounds amazing!! So glad you were able to adapt it so easily!
I’m not a huge pork fan but my husband loves it. I’m always looking for pork recipes that I can tolerate to please him. This was delish! I liked it! (Better than tolerate!). Not a complicated recipe just nice and tasty. I’ll definitely make it again!
Hi Kathy! I love to hear this! I am so glad you both enjoyed it so much!
I have made this a million times because it is soooooooo good!! I came and looked through the comments but no one has asked, so I’ll be the first. Is there any way to make this with chicken breasts instead of the tenderloin? I want to make it because it’s so yummy but I have some chicken breasts to use, and no tenderloin. Thanks!
Yes! Chicken breast would work too. Should be about 20 minutes in the oven for chicken breast. You want them to reach an internal temp of 165ºF!. I’d sear them off first, just like you do with the pork tenderloin. Builds tons of flavor!
This was good! We used pork chops instead of a loin but that’s why I love Natalie’s recipes! They are so adaptable and easy to make! This one was simple and minimal ingredients! Great for a week night dinner!
It’s good to know it worked well with pork chops Ashley. I love to hear that it was adaptable and easy to make. That is what I strive for with all my recipes!
Made this today (in quarantine for Easter) with a pork loin. It was AMAZING! Great flavor, super simple. I had to cook it longer (as the cut was bigger) but that made the apples and onions cook down even more. I used apple cider because that’s what I had on hand. Next time I’ll use the loin again and maybe do 1.5 times the sauce – or even double it. It was delicious. THANK YOU!
I am so happy you liked my tenderloin Cara. I love to hear it was simple to make and had great flavor. Your idea about doubling the sauce is fantastic! I sure hope you had a lovely Easter.
Made this tonight. So yummy! The apples got really mushy and turned into an apple sauce that put on top on the tenderloin and it was so delicious ? hubby loved it too
I am so glad you liked my pork tenderloin Nicole! I also love how the apples just melt into the meat. Makes such a fantastic flavor profile. I am thrilled your hubby liked it too!
Delicious – the braising liquid thickened up makes a fantastic gravy for mashed potatoes so I tripled the liquid and used apple cider.
I am so happy you liked my pork tenderloin recipe Melissa! What a fantastic idea to triple the liquid for more gravy! Sounds so yummy!
I made this for dinner and there were no leftovers. I followed the directions but decided to put it in the crockpot instead of the oven. So yummy!
I am so happy you liked my pork tenderloin Penny! It’s just the best when there are no leftovers because you know the dinner was a hit! The crock pot is such a great way to cook, just set it and forget it.
Delicious!! Mine wasn’t as pretty. I used a LeCrueset dutch oven instead of cast iron. But absolutely delicious, good for a family night or company. It will definitely be in the rotation!
Hi Liz – I bet your’s was actually gorgeous! The important thing it that it tasted good. I am so glad you liked this and it is in your recipe rotation!
I have made this four times. It is amazingly simple to make and so full of flavor. My husband loves it and he is not into healthy dishes.
What a nice compliment Quintina! I am thrilled you made this 4 times and you enjoy the flavors. It’s even better when a recipe is hubby approved. Thanks for sharing!
I couldn’t believe how quickly this came together – it looks hard but is so easy to make and had TONS of flavor! I was worried about reheating the apples but the leftovers were great too.
So glad this turned out well for you. The leftovers are delicious, it’s maybe even better the next day.
What herbs did you add at the end?
I made this tonight and absolutely loved it! I don’t have a cast iron skillet, so I baked everything in a baking dish, but it turned out fabulous! I’ve already shared the recipe with two friends. :)
I am so delighted that you liked this. I am glad it turned out well in a baking dish. Thanks for passing the recipe on to your friends.
So delicious and easy to prepare! I love that from prep to serving, it only takes 30 minutes, yet it tastes like it has been braising for hours. Also nice to have such a satisfying dish that does not rely on cream or butter to taste good.
Yea! I’m so happy to hear that! Thank you so much!
Tried this and loved it! Could I make the same recipe with a pork loin (ca tenderloin)? I have a 3 lb loin to use
So glad you liked it! Yes, this would work with a pork loin too. You would just need to cook it longer since it is a bigger cut of pork. Cook it until it has an internal temperature of 145ºF. I would think about an hour, maybe more?
So good and easy! I seared it then put it in the slow cooker as suggested in previous comments, will definitely make it again!
I’m so happy to hear you liked it Peach! I tried this in the slow cooker too and loved it. Great for busy nights. Thanks for letting me know you liked my recipe! You made my day!
Can i make this in a slow cooker? I really want to try it! Any advice if I were to try?
Yes! You can! Just put all the ingredients in a slow cooker, and cook on HIGH for 2 hours or LOW for 4 hours. No need to sear off the pork loin if you don’t have time, but if you do it will taste even better!
It took at least 30 minutes once in the oven, but looked great. It was too peppery, next time I would cut pepper to 1/4 .
This is a new favorite! So easy and so delicious. I did not have the unsweetened apple juice and it was still great.
I’m so glad you liked it Barbara! Thank you! And good to know it was still good without the apple juice. I have a 2 year old, so there’s always apple juice in my house, ha! Big hugs!
Great recipe, thanks for sharing.
I’m so glad you liked it Baxter! Thanks for letting me know you liked it!
Could I lower the temperature and cook it longer?
Yes! Just be sure to cook it to an internal temperature of 145ºF.