Whole 30 Whole30 Lemon-Pepper Pork Tenderloin with Apples
Bright lemon zest, coarsely ground black pepper, and warm spices form a bold crust on a seared pork tenderloin, while caramelized apple wedges and fresh thyme bring a subtle sweetness that makes this feel genuinely special for a weeknight dinner. The pan sauce is where the magic really happens — unsweetened apple juice, chicken broth, and a squeeze of fresh lemon juice get scraped up with all those browned bits, then thickened with arrowroot starch instead of flour or cornstarch, keeping everything completely compliant without sacrificing that glossy, restaurant-worthy finish. One of the trickier parts of eating this way is finding sauces and gravies that don't rely on off-limits thickeners or added sugar, and this recipe solves that problem elegantly. The whole thing comes together in a single oven-safe skillet, which means less cleanup and more time actually enjoying dinner. At 425°F, the tenderloin roasts to a juicy 145°F in under 20 minutes, so you're not hovering over the stove all evening. Serves four, making it an easy choice for a family meal or a relaxed dinner with friends who may not even realize they're eating something so intentional.
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Learn more →Ingredients
4 servings
- 1 pork tenderloin (about 1 lb)
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tsp coarsely ground black pepper
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsp olive oil, divided
- 2 medium apples (such as honeycrisp or fuji), cored and cut into ½-inch wedges
- ½ cup unsweetened apple juice
- ½ cup chicken broth
- 1 tbsp lemon juice (from about ½ lemon)
- 4 sprigs fresh thyme
- 1 tsp arrowroot starch
- 1 tbsp cold water
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). In a small bowl, combine the lemon zest, black pepper, kosher salt, garlic powder, and onion powder. Pat the pork tenderloin dry with paper towels, then rub the spice mixture evenly over all sides.
- 2
Heat 1 tbsp of the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the tenderloin and sear, turning every 1–2 minutes, until browned on all sides, about 5–6 minutes total.
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