Brown Sugar Pork and Apples Skillet Recipe

ByJulia
Jump to Recipe· 4.9 from 7 reviews

If you’re craving something that’s sweet, savory, and downright comforting, you’ve got to try my Brown Sugar Pork and Apples Skillet Recipe. This one-pan wonder blends tender pork with the natural sweetness of apples and a sticky, flavorful glaze made from brown sugar and Dijon mustard. It’s simple enough for a weeknight dinner but feels special enough to serve when friends come over. Trust me, once you make this, it’ll become your go-to for busy nights and cozy weekends alike!

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Why This Recipe Works

  • One-Pan Simplicity: Minimal cleanup and effortless cooking from stovetop to oven.
  • Perfect Balance of Flavors: The sweetness of brown sugar and apples pairs beautifully with the savory pork.
  • Juicy, Tender Pork: Cooking the pork in the skillet locks in moisture while developing a caramelized crust.
  • Easy to Customize: Adaptable with different apples, herbs, or mustard types to make it your own.
Brown Sugar Pork and Apples, quick pork and apple skillet, easy savory pork dinner, one-pan pork apple recipe, comforting pork and fruit 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

This Brown Sugar Pork and Apples Skillet Recipe is a perfect harmony of simple, everyday ingredients that come together to create something really special. Here’s why I love each one and what you should keep in mind while shopping.

Brown Sugar Pork and Apples, quick pork and apple skillet, easy savory pork dinner, one-pan pork apple recipe, comforting pork and fruit 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, tender, and quick-cooking, this cut is ideal for skillet recipes that finish in the oven.
  • Brown Sugar: Adds rich sweetness and helps create a lovely caramelized coating on the pork.
  • Dijon Mustard: Brings a tangy depth that balances the sweetness perfectly.
  • Garlic: Fresh minced garlic infuses bold flavor without overpowering the dish.
  • Apple Juice: Keeps the pork moist and enhances the natural apple flavor.
  • Apples: I like crisp varieties like Honeycrisp or Fuji because they hold their shape while softening nicely in the oven.
  • Oil: For searing – I prefer a neutral oil with a high smoke point like canola or avocado.
  • Salt & Pepper: To season the pork, bringing out the natural meat flavor.
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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.

Tweak to Your Taste

I love tinkering with this Brown Sugar Pork and Apples Skillet Recipe depending on the season and what’s in my fridge. You should totally feel encouraged to make it yours!

  • Add Fresh Herbs: Sometimes I sprinkle thyme or rosemary over the pork before baking for a woodsy aroma that pairs beautifully with the apples.
  • Swap the Mustard: Feel free to try whole grain or spicy brown mustard for a different flavor punch—I liked spicy brown when I was craving something a bit bolder.
  • Use Different Apples: Braeburn or Granny Smith add a tart contrast if you want to cut through the sweetness more sharply.
  • Make it Dairy-Free: This recipe is naturally dairy-free, so no swaps needed here!

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

Step 1: Season and Prep the Pork

Start by patting your pork tenderloin dry with paper towels—this helps you get that beautiful sear. Generously season it all over with salt and pepper. While you’re at it, stir together the brown sugar, Dijon mustard, minced garlic, and apple juice in a small bowl until it forms a smooth glaze.

Step 2: Rub and Sear the Pork

Coat the entire pork tenderloin in that sticky brown sugar mixture using your fingertips (I always get my hands messy here—it’s part of the fun!). Heat oil in a large, oven-safe skillet over medium heat. Once shimmering, add the pork and let it sear, turning every 2-3 minutes to get an even golden crust. This should take about 10 minutes. Be patient—it’s worth it.

Step 3: Add Apples and Finish Cooking

Once your pork looks beautifully caramelized on all sides, tuck those apple wedges around it in the pan. Then transfer the skillet to your preheated 400°F oven. Bake for about 10-15 minutes until the pork is cooked through—no pink in the middle—and the apples start to soften and absorb those lovely flavors.

Step 4: Rest and Serve

Remove the skillet from the oven and let the pork rest for 5 minutes—it helps keep the juices locked in. Slice the pork into 1-inch pieces and serve right from the skillet or arrange on a platter. For a fresh finish, sprinkle chopped parsley or thyme on top. Enjoy every delicious bite!

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Pro Tips for Making Brown Sugar Pork and Apples Skillet Recipe

  • Use an Oven-Safe Skillet: Avoid cleaning hassle by cooking entirely in one pan—cast iron is my favorite for even heat.
  • Don’t Skip Resting: Letting the pork rest before slicing keeps it juicy and tender, which makes all the difference.
  • Sear in Batches if Needed: If your skillet is small, sear the pork first, then add apples and the glaze before baking to prevent overcrowding.
  • Check the Pork’s Internal Temperature: Aim for 145°F for perfect doneness—use an instant-read thermometer to avoid guessing.

How to Serve Brown Sugar Pork and Apples Skillet Recipe

Brown Sugar Pork and Apples, quick pork and apple skillet, easy savory pork dinner, one-pan pork apple recipe, comforting pork and fruit 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 love adding fresh parsley or thyme leaves as a garnish to brighten up the rich pork and sweet apples. Sometimes I also drizzle a little of the pan juices over the top for extra flavor and shine—it really makes the dish pop visually and taste-wise.

Side Dishes

This skillet meal pairs wonderfully with roasted vegetables—think carrots, Brussels sprouts, or green beans—and a simple green salad to lighten things up. Mashed potatoes or creamy polenta are great if you want something cozy and filling on the side.

Creative Ways to Present

For family dinners or entertaining, I sometimes plate slices of pork over a bed of sautéed spinach and drizzle some of the pan sauce along with the softened apples on top. It makes it look fancy but stays easy and approachable—a real crowd-pleaser every time!

Make Ahead and Storage

Storing Leftovers

Leftovers from this Brown Sugar Pork and Apples Skillet Recipe store beautifully in an airtight container in the fridge for up to 3 days. I like to keep the pork and apples together so the flavors continue to mingle, but you can separate if you prefer.

Freezing

If you want to freeze leftovers, make sure everything is completely cooled first. Portion the pork and apples into freezer-safe containers or bags, and freeze for up to 3 months. When thawed, the texture might be a touch softer, but the flavors still shine.

Reheating

To reheat, I gently warm slices in a skillet over low heat with a splash of water or apple juice to keep it from drying out. Cover the pan to trap steam and heat through evenly. The apples reheat beautifully without becoming mushy this way.

FAQs

  1. Can I use a different cut of pork for this Brown Sugar Pork and Apples Skillet Recipe?

    Absolutely! While pork tenderloin is ideal because of its tenderness and quick cooking time, you can also use pork loin chops or boneless pork shoulder. Just adjust the cooking times accordingly—thicker cuts will need longer in the oven to cook through.

  2. What kind of apples are best for this recipe?

    I recommend using firmer, sweeter apples like Honeycrisp, Fuji, or Braeburn. They hold their shape when cooked but soften just enough to soak up the brown sugar glaze. Avoid softer apples like McIntosh which can turn to mush in the oven.

  3. How do I know when the pork is done?

    Using an instant-read meat thermometer is the best way to ensure doneness. Insert it into the thickest part of the pork; it should read 145°F. This ensures it’s cooked through but still juicy and tender.

  4. Can I make this recipe ahead of time?

    You can definitely prepare the glaze and slice the apples a day ahead to save time. For best texture, cook the pork and apples fresh, but leftovers store well and can be reheated with great results.

Final Thoughts

This Brown Sugar Pork and Apples Skillet Recipe is one of those dishes I turn to when I want comfort and wow-factor without a ton of fuss. The way the pork soaks up the sweet mustard glaze while the apples add juicy bursts of flavor—it really warms you from the inside out. I hope you enjoy making and eating it as much as I do. Grab that skillet and get cooking—you’re in for a treat!

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Brown Sugar Pork and Apples Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
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Description

This One Pan Brown Sugar Pork & Apples recipe features tender pork tenderloin coated in a sweet and tangy brown sugar and Dijon mustard glaze, cooked alongside juicy apple wedges for a delicious, easy-to-make meal perfect for any night.

Ingredients

Meat

  • 3 pounds pork tenderloin

Seasoning and Sauce

  • Salt and pepper to taste
  • 3 tablespoons oil
  • 1/2 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 in the oven.
  2. Season Pork: Season the pork tenderloin evenly with salt and pepper on all sides.
  3. Heat Skillet: Drizzle oil into a large, oven-safe skillet and heat it over medium heat on the stovetop.
  4. Prepare Glaze: In a small bowl, stir together the brown sugar, Dijon mustard, minced garlic, and apple juice until well combined.
  5. Coat Pork: Rub the brown sugar mixture all over the pork tenderloin with your fingertips to coat thoroughly.
  6. Sear Pork: Place the pork in the heated skillet and cook, turning every 2-3 minutes to brown evenly on all sides, for about 10 minutes total.
  7. Add Apples: After 10 minutes, add the sliced apple wedges to the skillet around the pork.
  8. Finish in Oven: Transfer the skillet to the preheated oven and bake for 15 minutes or until the pork is cooked through and no pink remains in the center.
  9. Slice and Serve: Remove from the oven, slice the pork tenderloin into 1-inch sections, garnish with fresh parsley or thyme if desired, and serve immediately.

Notes

  • Serving suggestion: pair this pork and apples with roasted vegetables and a fresh side salad for a complete meal.
  • Skillet substitute: if you don’t have an oven-safe skillet, you can transfer the pork and apples to a greased baking dish before placing in the oven.
  • Ensure pork reaches an internal temperature of 145°F with a slight rest time for safety and juiciness.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 18 g
  • Sodium: 400 mg
  • Fat: 20 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 40 g
  • Cholesterol: 90 mg

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