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Brown Sugar Pork and Apples Skillet Recipe

ByCaroline
Jump to Recipe· 4.4 from 6 reviews

If you’re craving something that’s sweet, savory, and downright comforting all in one skillet, you need to try this Brown Sugar Pork and Apples Skillet Recipe. Trust me, once you make it, it becomes one of those go-to dishes that you’ll want on repeat. The way the brown sugar caramelizes with the pork and tender apples is just pure magic – it’s like fall dinner in a pan no matter the season.

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Why This Recipe Works

  • Perfect Balance: The sweetness of brown sugar and apples harmonizes beautifully with the savory pork tenderloin.
  • One-Pan Wonder: Using a single skillet means less mess and more flavor as everything cooks together.
  • Simple & Quick: You can have this elegant dinner on the table in about 30 minutes.
  • Moist & Tender Pork: The Dijon mustard and apple juice keep the pork juicy while adding depth of flavor.
Brown Sugar Pork and Apples, pork and apple skillet, caramelized pork and apples, quick pork dinner, easy fall skillet dish - A black cast iron pan holds a cooked brown piece of meat at the center, surrounded by several thick slices of golden-brown cooked apples with red skin edges. Tiny green herb sprigs are scattered on top of the meat and apples. The pan rests on a white marbled surface with three whole red apples, one cut in half, and a garlic bulb placed around it. A red and white checkered cloth is wrapped around the pan handle at the bottom right. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Brown Sugar Pork and Apples Skillet Recipe plays a key role in creating that perfect harmony of flavors and textures. When picking out your ingredients, fresh apples and good quality pork make all the difference, so don’t skimp here.

Brown Sugar Pork and Apples, pork and apple skillet, caramelized pork and apples, quick pork dinner, easy fall skillet dish - Flat lay of a whole fresh pork tenderloin, two medium crisp apples sliced into wedges, a few cloves of minced garlic loosely arranged, a small mound of light brown granular brown sugar, a small white ceramic bowl with smooth golden oil, a small white ceramic bowl with creamy pale yellow Dijon mustard, a small white ceramic bowl filled with clear golden apple juice, a small pile of coarse salt and a few whole black peppercorns scattered neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Pork Tenderloin: Lean and tender, it cooks quickly and absorbs the sauce beautifully.
  • Brown Sugar: Adds caramel sweetness and helps create a lovely glaze on the pork.
  • Dijon Mustard: Brings a subtle tanginess that balances the sweetness perfectly.
  • Minced Garlic: Gives an aromatic punch that elevates the whole dish.
  • Apple Juice: Enhances the apple flavor and keeps the pork moist.
  • Apples: Adds fresh, juicy sweetness and a soft texture that complements the pork.
  • Oil: For searing, I prefer a neutral oil like vegetable or canola for a clean flavor.
  • Salt and Pepper: Simple seasonings to bring out all the other flavors.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Brown Sugar Pork and Apples Skillet Recipe because it’s so adaptable. Over time, I’ve found a few tweaks that make it reflect my mood or the season, but don’t worry—keeping it classic is foolproof too.

  • Spice it Up: Once, I added a sprinkle of cinnamon and a pinch of cayenne for fall flair—total crowd-pleaser!
  • Swap the Apples: Using tart Granny Smiths gives a nice contrast, but sweeter Fuji apples work if you prefer mellow flavors.
  • Gluten-Free Version: This recipe is naturally gluten-free, but double-check Dijon mustard labels just to be safe.
  • Vegetarian Twist: While I haven’t tried it, I imagine substituting pork with hearty seitan and doubling the apples could be interesting!

Step-by-Step: How I Make Brown Sugar Pork and Apples Skillet Recipe

Step 1: Prep and Season

First thing, I preheat the oven to 400°F—this ensures it’s ready when I finish the stovetop part. While it heats, I pat my pork tenderloin dry and season it well with salt and pepper on all sides. Dry pork sears better, so don’t skip that step. I drizzle oil into a heavy, oven-safe skillet and warm it up over medium heat.

Step 2: Make and Rub the Brown Sugar Mix

While the skillet heats, I whisk together brown sugar, Dijon mustard, minced garlic, and apple juice. This mixture is what brings all those luscious flavors together. I gently rub it all over the pork with my fingertips, making sure every inch is coated—this is crucial for that gorgeous caramelized crust.

Step 3: Sear the Pork and Add Apples

Now, place the pork in the hot skillet. I love hearing that satisfying sizzle. I cook it, turning every 2–3 minutes, so it browns evenly on all sides. This usually takes about 10 minutes. Then, I tuck the sliced apples around the pork—they start softening and soak up the pan juices beautifully.

Step 4: Oven Finish

Next, I pop the skillet straight into the oven (make sure your skillet is oven-safe or transfer to a baking dish). Bake for 10–15 minutes, until the pork is tender and cooked through—no pink in the middle. I usually check with a meat thermometer; 145°F is perfect for juicy pork tenderloin.

Step 5: Slice and Serve

After pulling from the oven, I let the pork rest a few minutes—it lets the juices redistribute so it stays juicy when sliced. I cut it into 1-inch medallions, plate with the caramelized apples, and garnish with fresh thyme or parsley for color and freshness. Then, it’s ready to enjoy!

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Tips from My Kitchen

  • Rest Your Meat: Don’t skip resting the pork after oven time — it makes slicing cleaner and juicier.
  • Use a Meat Thermometer: Helps nail the perfect doneness without guesswork, preventing dry pork.
  • Sear in Batches if Needed: If your skillet feels crowded, sear the pork in batches for better browning.
  • Choose the Right Apples: Firmer apples hold shape better—avoid super mushy ones to keep texture contrast.

How to Serve Brown Sugar Pork and Apples Skillet Recipe

Brown Sugar Pork and Apples, pork and apple skillet, caramelized pork and apples, quick pork dinner, easy fall skillet dish - A black cast iron pan holds a cooked piece of meat placed in the center, with a well-browned, slightly charred surface showing a mix of deep brown and golden colors. Surrounding the meat are evenly spaced slices of red apple with their white flesh exposed, creating a ring around the meat. The pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle fresh thyme or flat-leaf parsley over the top. It adds a pop of green and a fresh aroma that cuts through the richness. Every time I do this, guests always ask what the herb is—it just feels like the finishing touch!

Side Dishes

This skillet pairs wonderfully with roasted veggies like carrots and Brussels sprouts or a simple leafy salad with a tangy vinaigrette. I also love creamy mashed potatoes or buttered noodles to soak up those sticky pan juices.

Creative Ways to Present

For special occasions, I like to serve the pork medallions on a long platter, layering the apple wedges on the side with sprigs of fresh herbs. Sometimes, I drizzle a little extra pan sauce on top for that restaurant-worthy look that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container and refrigerate them for up to 3 days. The pork stays tender, and the apples actually taste even better after soaking in the juices overnight. Just make sure to cool the skillet juices down before sealing to keep everything fresh.

Freezing

Freezing works well if you portion the pork and apples separately in freezer-safe containers or bags. I’ve frozen this meal before and thawed it in the fridge overnight with great results—just note the apples may be a tad softer after thawing.

Reheating

I reheat leftovers gently in a skillet over low heat, adding a splash of apple juice to revive the flavors and keep everything moist. Microwaving works in a pinch but can dry out the pork slightly. Slow reheating is the key to tasting that just-cooked magic again.

FAQs

  1. Can I use other cuts of pork for this Brown Sugar Pork and Apples Skillet Recipe?

    Yes! While pork tenderloin is ideal for its tenderness and quick cooking, you can use pork loin chops or pork shoulder slices. Just adjust the cooking time accordingly—shoulder may require longer to tenderize, so slice it thinner or cook low and slow to avoid toughness.

  2. What type of apples work best in this recipe?

    Firm, slightly tart apples like Granny Smith or Honeycrisp hold their shape and balance the sweet sauce nicely. Softer apples like Gala or Fuji will soften quickly and can become mushy, but they add natural sweetness if you prefer that.

  3. Is the Brown Sugar Pork and Apples Skillet Recipe gluten-free?

    Yes, this recipe is naturally gluten-free as long as you use gluten-free Dijon mustard. Always double-check labels to be sure, especially if cooking for someone with gluten sensitivities.

  4. How do I know when the pork is cooked perfectly?

    The best way is to use a meat thermometer. The internal temperature should reach 145°F (63°C) for tenderloin. The pork should be juicy with no pink remaining inside. If you don’t have a thermometer, slice into the thickest part—the meat should be opaque and white throughout.

  5. Can I make this recipe ahead of time?

    Absolutely! You can prepare the brown sugar mustard rub in advance and keep it refrigerated, then rub it on the pork just before cooking. Cooked leftovers reheat beautifully, making this a convenient option for busy weeknights or meal prep.

Final Thoughts

This Brown Sugar Pork and Apples Skillet Recipe feels like a warm hug after a long day. It’s one of those dishes that looks impressive but is so simple you’ll want to make it again and again. I hope you enjoy the balance of sweet and savory as much as I do, and that it becomes a welcome addition to your weeknight or weekend rotation. Grab those apples and get cooking—you’re going to love this skillet magic!

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Brown Sugar Pork and Apples Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 6 reviews
  • Author: Caroline
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
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Description

This One Pan Brown Sugar Pork & Apples recipe offers a perfect balance of sweet and savory flavors with tender pork tenderloin coated in a brown sugar and Dijon mustard glaze, cooked alongside juicy apple wedges. It’s an easy, comforting dish that comes together quickly in one skillet, making it ideal for a flavorful weeknight dinner.

Ingredients

Pork and Glaze

  • 1 ½-3 pounds pork tenderloin
  • Salt and pepper to taste
  • 3 tablespoons oil
  • ½ cup brown sugar
  • 3 tablespoons Dijon mustard
  • 1 tablespoon minced garlic
  • 2 tablespoons apple juice

Fruit

  • 2 medium apples, sliced into wedges

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for finishing the pork and apples in the oven.
  2. Season Pork: Season the pork tenderloin on all sides with salt and pepper to enhance the flavor.
  3. Prepare Skillet and Glaze: Drizzle oil into a large, oven-safe skillet and heat it over medium stove heat. In a bowl, stir together the brown sugar, Dijon mustard, minced garlic, and apple juice to create the glaze. Rub this mixture all over the pork tenderloin using your fingertips to coat evenly.
  4. Sear Pork: Place the pork in the preheated and oiled skillet. Cook it on the stove, turning every 2-3 minutes to ensure even browning on all sides. After about 10 minutes of searing, add the apple wedges to the skillet around the pork.
  5. Oven Finish: Transfer the skillet to the preheated oven. Roast the pork and apples for about 10-15 minutes until the pork is cooked through with no pink remaining in the center and the apples are tender.
  6. Slice and Serve: Remove the skillet from the oven and slice the pork tenderloin into 1-inch thick sections. Serve immediately, optionally garnishing with fresh parsley or thyme for added freshness and color.

Notes

  • Serving suggestion: Serve with roasted vegetables and a side salad for a complete and balanced meal.
  • Skillet alternate: If you don’t have an oven-safe skillet, transfer the pork and apples into a greased baking dish before placing it in the oven.
  • Make sure the pork reaches an internal temperature of 145°F to ensure it is fully cooked and safe to eat.
  • Use firm apples like Granny Smith or Honeycrisp for the best texture during cooking.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380 kcal
  • Sugar: 18 g
  • Sodium: 320 mg
  • Fat: 15 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 32 g
  • Cholesterol: 85 mg

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