Maple-Dijon Pork Tenderloin with Caramelized Apples & Creamy MOB Peruvian Verde Pan Sauce

Juicy, golden-seared pork tenderloin simmered in a rich, creamy Peruvian Verde pan sauce with sweet caramelized apples, Dijon mustard, garlic, and fresh thyme. MOB Peruvian Verde brings bright cilantro, mint, lime, and creamy tahini to this savory skillet dish, balancing the richness of the pork and the natural sweetness of the apples. An elegant, comforting, one-pan holiday dinner that's surprisingly easy to prepare!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6

Ingredients

For the Pork Tenderloin

  • 2 pork tenderloins (approximately 1–1¼ lbs each), silver skin removed

  • 2 tbsp extra virgin olive oil

  • 1 tbsp Dijon mustard

  • 1 tbsp pure maple syrup

  • 1 tsp kosher salt

  • ½ tsp freshly cracked black pepper

  • ½ tsp smoked paprika

For the Caramelized Apples

  • 2 large Honeycrisp or Pink Lady apples, cored and cut into thick wedges

  • 1 tbsp unsalted butter

  • 1 tbsp pure maple syrup

  • 1 tsp fresh thyme leaves

For the Creamy Peruvian Verde Pan Sauce

  • ½ cup MOB Peruvian Verde Sauce

  • ¾ cup low-sodium chicken broth

  • ½ cup heavy cream

  • 2 cloves garlic, minced

  • 1 small shallot, finely minced

  • 1 tbsp Dijon mustard

  • 1 tsp apple cider vinegar

  • 1 tsp fresh thyme leaves

  • 1 tbsp unsalted butter

  • Salt and freshly cracked black pepper, to taste

For Garnish

  • Fresh thyme sprigs

  • Freshly cracked black pepper

  • Extra MOB Peruvian Verde Sauce, optional

Instructions

1. Prepare the Pork

Preheat oven to 400°F.

Pat pork tenderloins dry with paper towels. In a small bowl, combine Dijon mustard, maple syrup, kosher salt, black pepper, and smoked paprika.

Rub the mixture evenly over the pork.

2. Sear the Pork

Heat olive oil in a large oven-safe skillet over medium-high heat.

Add pork tenderloins and sear for 2–3 minutes per side until a beautiful golden crust develops.

Transfer the skillet to the oven and roast for approximately 12–18 minutes, or until the thickest part of the pork reaches 145°F.

Remove pork from the skillet, transfer to a cutting board, and loosely cover with foil. Rest for at least 5 minutes.

3. Caramelize the Apples

While the pork rests, place the skillet over medium heat.

Add butter and sliced apples. Cook for 3–4 minutes per side until golden brown and slightly softened.

Add maple syrup and fresh thyme. Gently toss and cook for another 1–2 minutes until glossy and caramelized.

Transfer the apples to a plate and set aside.

4. Build the Pan Sauce

In the same skillet, melt 1 tablespoon butter over medium-low heat.

Add minced shallot and sauté for 2 minutes until softened.

Add garlic and cook for another 30 seconds until fragrant.

Pour in chicken broth, scraping the bottom of the skillet to release all the delicious browned bits from the pork and apples.

Stir in Dijon mustard, apple cider vinegar, and fresh thyme.

Simmer for 3–4 minutes to slightly reduce the liquid.

5. Make It Creamy

Reduce heat to low and slowly stir in the heavy cream.

Simmer gently for 2–3 minutes until the sauce begins to thicken.

6. Add the MOB!

Remove the skillet from direct heat and whisk in ½ cup MOB Peruvian Verde Sauce until completely incorporated.

Return to very low heat if needed to warm the sauce through, stirring gently.

Avoid boiling once the Verde is added to preserve its bright, fresh flavor and keep the sauce smooth.

Taste and adjust with salt and freshly cracked black pepper.

7. Return the Pork and Apples to the Skillet

Slice the rested pork tenderloin into thick, approximately 1-inch medallions.

Nestle the pork medallions into the creamy Peruvian Verde pan sauce.

Arrange the caramelized apple wedges around and between the pork.

Spoon some of the warm sauce over the pork and apples.

Allow everything to warm together gently for 1–2 minutes without boiling.

8. Garnish and Serve

Finish with fresh thyme sprigs and freshly cracked black pepper.

Serve directly from the skillet for a rustic, beautiful holiday presentation.

Pair with creamy mashed potatoes, roasted fingerling potatoes, or wild rice to soak up the delicious pan sauce.

Chef's Tips

  • Build flavor in one skillet: Searing the pork and caramelizing the apples in the same pan creates flavorful browned bits that give the sauce extra depth.

  • Don't overcook the pork: Pork tenderloin is lean. Cook to 145°F and rest before slicing to keep it tender and juicy.

  • Add MOB Verde at the end: Incorporating Peruvian Verde after the cream has reduced preserves its fresh cilantro, mint, and lime flavors.

  • For a thicker sauce: Allow the chicken broth and cream to reduce a little longer before adding MOB Peruvian Verde.

  • Choose firm apples: Honeycrisp and Pink Lady hold their shape beautifully and won't turn mushy in the sauce.

  • For a beautiful presentation: Use thick pork medallions, golden apple wedges, and plenty of creamy pan sauce. Garnish with fresh thyme for an elegant, restaurant-style finish.

  • Make ahead: Prepare and season the pork and cut the shallots and garlic ahead of time. Cook the dish shortly before serving for the best texture.

Why It Works

MOB Peruvian Verde transforms a traditional creamy pork pan sauce into something extraordinary.

Its creamy tahini adds body and richness, while fresh cilantro, mint, and lime balance the sweetness of maple-glazed apples and the savory flavors of roasted pork.

Dijon mustard adds subtle tang, fresh thyme brings warmth, and the pan drippings create a deeply flavorful sauce that tastes like it took hours to make.

Golden Pork. Caramelized Apples. Creamy Peruvian Verde. Holiday Comfort Food with BIG Flavor!

Clean Ingredients. BIG Flavor. No Compromises.

MAKE IT MOB!