Cinnamon Apple Pork Tenderloin

Five ingredients. Five minutes of prep. One pan. This is weeknight cooking at its finest.

A whole pork tenderloin roasts alongside sliced apples, raisins, cinnamon, and a touch of cornstarch that thickens everything into a glossy, spoonable sauce.

The pork goes in covered, then gets uncovered for the last stretch to brown up while the apples go soft and caramelized around it.

It’s the kind of meal that smells like fall walked into your kitchen.

Kitchen Tips

• Use a firm apple like Granny Smith or Honeycrisp. They hold their shape during the long roast instead of turning to mush.
• Spoon the apple mixture over the pork when you uncover it. That last baste adds flavor and helps the surface caramelize.
• Let the tenderloin rest 5 minutes before slicing so the juices stay in the meat, not on your cutting board.