Cream Soda Pork Tenderloin Apples (Print View)

Pork tenderloin glazed in cream soda, roasted with apples and onions for a cozy, flavorful one-pan meal.

# Components:

→ Pork & Marinade Components

01 - 1½ pounds pork tenderloin, trimmed
02 - 1 cup cream soda
03 - 2 tablespoons Dijon mustard
04 - 2 tablespoons olive oil
05 - 1 tablespoon apple cider vinegar
06 - 2 cloves garlic, minced
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper

→ Roasted Apple and Onion Elements

09 - 2 large apples (e.g., Honeycrisp or Granny Smith), cored and sliced into wedges
10 - 1 medium yellow onion, sliced
11 - 1 tablespoon olive oil
12 - ½ teaspoon ground cinnamon
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
15 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

# Directions:

01 - Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for expedient cleanup.
02 - In a medium mixing bowl, vigorously whisk together the cream soda, Dijon mustard, olive oil, apple cider vinegar, minced garlic, kosher salt, and black pepper to form the marinade.
03 - Place the pork tenderloin in a shallow dish or a resealable bag. Pour half of the prepared cream soda marinade over the pork, reserving the remaining half. Allow the pork to marinate for a minimum of 10 minutes, or up to 1 hour if time permits.
04 - While the pork is marinating, in a separate bowl, toss the sliced apples and onions with olive oil, ground cinnamon, salt, pepper, and thyme until evenly coated. Spread these seasoned fruits and onions in a single layer on the prepared sheet pan.
05 - Remove the pork tenderloin from its marinade (discard any used marinade) and position it in the center of the sheet pan, nestled amongst the apples and onions. Brush or spoon a few tablespoons of the reserved marinade over the pork. Transfer the sheet pan to the preheated oven and roast for 15 minutes.
06 - After the initial 15 minutes of roasting, baste the pork tenderloin with additional reserved marinade. Continue roasting for another 15 to 20 minutes, or until the internal temperature of the pork reaches 145°F (63°C) and the apples are tender and beautifully caramelized.
07 - Remove the sheet pan from the oven. Allow the pork tenderloin to rest for 5 to 10 minutes before slicing. Serve the sliced pork warm alongside the roasted apples and onions.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Uses simple ingredients that create unexpected flavor
  • Sheet pan preparation means minimal cleanup
  • Perfect balance of sweet and savory elements
  • Impressive enough for guests but easy enough for weeknights
02 -
  • Perfect internal temperature is 145°F for juicy pork
  • Resting time is essential for moist results
  • The marinade creates a self basting effect during cooking
  • Sheet pan preparation means the apples absorb the pork juices for enhanced flavor
  • This recipe works with any type of cream soda including craft varieties
03 -
  • Always bring your pork tenderloin to room temperature before cooking for the most even results. I usually set mine out about 30 minutes before I plan to start marinating.
  • When selecting apples, choose firm varieties that hold their shape during cooking rather than those that break down easily.
  • The sheet pan should be large enough that the ingredients aren't crowded, which ensures proper caramelization rather than steaming.
  • And finally, invest in a good instant-read thermometer to ensure your pork is perfectly cooked every time.

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