By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
390 cal · 40 min
Glazed Pork Tenderloin with Sugared Apples
Recipe GLPR9557af81385da7
A succulent pork tenderloin roasted until golden, brushed with a warm honey-pineapple glaze infused with coriander and lemon. Served alongside tender Granny Smith apple slices caramelized with brown sugar. Ready in under 40 minutes.
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Ingredients
1 pound pork tenderloin
1/3 cup honey
1/2 cup pineapple juice
1 tablespoon ground coriander
1 tablespoon lemon juice
3 Granny Smith apples, cored and sliced into 1/2-inch rounds
1/3 cup light brown sugar
Directions
Preheat your oven to 400°F. Pat the pork tenderloin dry with paper towels and season lightly if desired.
In a small bowl, whisk together the honey, pineapple juice, ground coriander, and lemon juice until well combined. Set aside.
Place the pork tenderloin on a baking sheet. Roast in the preheated oven for 15 minutes uncovered.
Remove the pork from the oven and brush generously with half of the honey-pineapple glaze. Return to the oven and roast for another 10-12 minutes until the internal temperature reaches 145°F.
While the pork continues cooking, arrange the apple slices on a separate baking sheet or in a shallow baking dish. Sprinkle the light brown sugar over the apple slices, tossing gently to coat.
Place the apples in the oven alongside the pork during the final 12 minutes of cooking, stirring halfway through, until the apples are tender and the sugar begins to caramelize.
Remove both the pork and apples from the oven. Brush the pork with the remaining glaze and let rest for 3-5 minutes.
Slice the pork tenderloin and serve with the warm sugared apples and any pan juices drizzled over top.
Comments
Every ingredient is stocked at any major Charlotte chain—pork tenderloin and granny smiths are seasonal staples here, honey and brown sugar are pantry basics, and pineapple juice, coriander, and lemon juice are standard. The actual prep time is closer to 50 minutes once you account for browning the tenderloin, reducing the glaze, and cooking the apples, which the stated 40 minutes glosses over. At roughly $3 to $3.50 per serving driven mainly by the pork, this lands in the middle-range for a weeknight protein. The dish reheats adequately if sliced, though the apples soften further; it's not ideal for leftovers but not a same-night-only disaster either.
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