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Roasted Pork with Apples and Onions

Prep Time: 40 Minutes I Makes: 4 servings


  • 2 tablespoons brown sugar
  • 1 teaspoon paprika or chili powder
  • 1 teaspoon dried herb leaves of your choice (rosemary, oregano or thyme)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 pork tenderloin (about 1 to 1 1/4 lbs.)
  • 3 medium cooking apples, core (or tough center) removed and cut into eighths
  • 1 medium onion, peeled and cut into 8 wedges
  • 1 tablespoon vegetable oil
Roasted Pork with Apples and Onions


  • Preheat oven to 425 F.
  • Line 15 x 10 x 1 inch baking pan with foil. Set aside.
  • In small bowl, stir together brown sugar, paprika or chili powder, herb, garlic powder and salt.
  • Sprinkle outside of pork tenderloin with half of the brown sugar mixture, gently pressing mixture onto pork. Place pork on one side of the prepared pan.
  • In bowl, toss together apple pieces, onion wedges, oil and the remaining brown sugar mixture.
  • Place the apple mixture in a single layer in the same pan as the pork.
  • Bake, uncovered, for 25 to 30 minutes or until apple is tender and the pork’s internal temperature reaches 155 F, using a meat thermometer. (If you don’t have a meat thermometer, you can purchase one from a supermarket or dollar store.)
  • Let pork stand for 5 minutes.
  • Slice pork. Serve with apple mixture and any juices from the pan.

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