By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
547 cal · 65 min
Pork Tenderloin with Honey Plum Sauce
Recipe GLPR2ed94bc28bade2
Tender pork loin roasted atop a bed of sliced Granny Smith apples and finished with a sweet and savory honey plum glaze. This elegant main course combines the natural acidity of apples with the rich, fruity sauce for a balanced and flavorful dish.
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Ingredients
8 Granny Smith apples, sliced 1/4 inch thick
1 pork tenderloin (1 1/2 pounds)
1 cup Honey Plum Sauce
Directions
Preheat your oven to 350°F.
Arrange the sliced Granny Smith apples in the bottom of a 13 by 9-inch glass baking dish in a single layer.
Place the pork tenderloin directly on top of the apples.
Pour approximately 1/2 cup of the honey plum sauce evenly over the pork and apples.
Place the baking dish in the preheated oven and roast until the pork reaches an internal temperature of 145°F at the thickest part, which will take approximately 25–35 minutes.
Remove the baking dish from the oven and pour the remaining approximately 1/2 cup of honey plum sauce over the pork and apples.
Return to the oven and continue roasting until the pork reaches a final internal temperature of 145°F, about 10–15 minutes more. The pork will continue to cook slightly after removal from the oven, so do not exceed this temperature.
Remove from the oven and let rest for 5 minutes before slicing and serving with the apples and pan sauce.
Comments
Pork tenderloin and Granny Smith apples are reliable finds at any Charlotte grocer—Harris Teeter, Walmart, Food Lion, ALDI all stock them year-round—and honey plum sauce is a pantry staple or a quick jarred buy. The stated 65 minutes is honest but skews generous once you account for searing and a simple pan sauce, landing closer to 50 minutes active and passive combined. At roughly $8–$10 for a quality two-pound tenderloin (enough for four servings), plus a few dollars for apples and sauce, you're looking at $3–$4 per serving, which is solid protein-forward value. The dish reheats well as sliced leftovers and suits a weeknight dinner without fussy technique, though the tenderloin's quick-cook nature means it rewards attention to avoid overdrying.
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