Can I use pork chops instead of tenderloin?

Can I use pork chops instead of tenderloin? Absolutely! Just adjust cooking time - bone-in chops need about 5-10 extra minutes. I've made it with 1-inch thick chops and they turn out juicy every time. Watch that thermometer though - still aiming for 145°F.

What are the best apples for this recipe?

My top picks are Honeycrisp (for sweetness) or Granny Smith (for tartness). Fuji and Braeburn work great too - basically any firm apple that holds its shape when roasted. Avoid mealy varieties like Red Delicious.

Can I prep this ahead of time?

You bet! Season the pork and slice apples up to 24 hours ahead. Keep them separate in the fridge, then just assemble and roast when ready. The apples might brown slightly - totally normal and won't affect taste.

Why does my pork turn out tough?

Usually means it's overcooked. Always use that thermometer! Also, slicing against the grain after resting makes a huge difference. And remember - pork tenderloin cooks fast compared to other cuts.

35-Minute Sheet Pan Pork Tenderloin Apples Magic

Description

A simple and flavorful sheet pan dinner featuring pork tenderloin and apples.

Ingredients

1 pork tenderloin (about 1.5 lbs)
2 apples, sliced
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
1 tsp garlic powder

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Instructions

Preheat oven to 400°F.
Toss apples with olive oil, salt, pepper, thyme, and garlic powder.
Place pork tenderloin on a sheet pan and arrange apples around it.
Roast for 25-30 minutes or until pork reaches 145°F.
Let rest for 5 minutes before slicing.

Notes

Use firm apples like Honeycrisp or Granny Smith.
Check pork temperature with a meat thermometer.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Roasting
Cuisine: American