Authentic Herb-Roasted Pork Tenderloin with Apple Compote

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A dish embodying culinary authenticity where perfectly roasted pork meets sweet-tart apple compote, honoring the balance of savory and fruit. This French-inspired pork recipe, ready in about 55 minutes, pairs pork tenderloin, honey, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 2 French cuisine 580 cal/serving

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Ingredients

1 lb pork tenderloin
2 tbsp honey
1 tbsp Dijon mustard
1 tbsp fresh rosemary
2 medium apples
2 tbsp unsalted butter
1/4 cup apple cider
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Trim excess fat from 1 lb pork tenderloin, then season with 1/2 tsp salt and 1/4 tsp black pepper. Mix 2 tbsp honey, 1 tbsp Dijon mustard, and 1 tbsp chopped rosemary in a small bowl.
Step 2: Rub honey mixture evenly over pork tenderloin, then place on a rack in a roasting pan. Roast for 25-30 minutes until internal temperature reaches 145°F (63°C), turning once halfway.
Step 3: While pork roasts, peel and dice 2 medium apples. Melt 2 tbsp unsalted butter in a saucepan over medium heat. Add apples and sauté for 5 minutes until starting to soften.
Step 4: Pour in 1/4 cup apple cider, season with salt, and simmer for 8-10 minutes until apples are tender and liquid reduces to a thick compote, stirring occasionally.
Step 5: Let pork rest for 10 minutes before slicing. Serve with apple compote spooned over the top, drizzling any pan juices from roasting pan over the meat.