Apple-Dijon Pork Loin

Try this simple, healthy and delicious take on a classic fall food combo.

by - Posted on Sep 1, 2005

Pork and apples make a perfect autumn pairing, and this elegant and simple entrée is one of my favorites. The applesauce with Dijon mustard adds a delightful zip and wonderful texture to the lean pork loin.

There's a mood-lifting bonus too: According to some practitioners of traditional Chinese medicine, apples help relieve stress and depression. Maybe we can tweak that old saying, "An apple a day keeps the blues away."


2 cups no-sugar or "natural" applesauce

2 tablespoons Dijon mustard

1 2-pound lean pork tenderloin

1 cup prepared breadcrumbs


1. Preheat oven to 350°F.

2. Sear tenderloin on high heat until all sides are brown; set aside.

3. Blend applesauce and Dijon mustard in small bowl. Coat seared tenderloin with the mixture.

4. Using your hands, pack breadcrumbs over applesauce mixture, covering all sides of the tenderloin.

5. Place in 13 x 9 x 2-inch pan. Roast until a thermometer inserted into center of tenderloin registers 150°F, about 20 minutes. Transfer pork to plate.

6. Allow tenderloin to sit for 10 minutes before slicing and serving.

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