Honey Apple Pork with Potatoes (One Pan!)

by Sabrina Snyder

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30 Comments

4.78 from 9 votes
6 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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Fall on a plate! Honey Apple Pork with Potatoes brings cozy, delicious vibes straight from the skillet to your table, and cooks in just 1 pan!

This recipe brings the pork, apple, and potatoes into a 1-pan dish but if you are looking for other delicious Pork Recipes try out my Bacon Wrapped Pork Medallions and Dijon Cream Pork Chops!

Sabrina’s Honey Apple Pork with Potatoes Recipe

You have the perfect meal for the fall season with this recipe. Honey Apple Pork with Potatoes is the epitome of fall to me, and the minute you smell this cooking in your house you’ll understand why. As the summer winds down, we’ve been turning to our slow cooker more and more, as well as my trusty cast-iron skillet, to make easy, quick meals. If you love the flavor of sweet apple and pork, you can also try my Apple Cider Glazed Ham.

Recipe Card

Dinner, then Dessert

Honey Apple Pork with Potatoes Recipe

Fall on a plate! Honey Apple Pork with Potatoes brings cozy, delicious vibes straight from the skillet to your table, and cooks in just 1 pan!
Yield 6 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
pork loin on bed of potatoes in cast iron
PrintRate

Ingredients
 

  • 3 tablespoons vegetable oil
  • 4 russet potatoes , peeled and cut into 1-inch chunks
  • kosher salt to taste
  • coarse ground black pepper to taste
  • 1 Smithfield Marinated Hardwood Smoked Bacon & Cracked Black Pepper Pork Tenderloin
  • 2 tablespoons unsalted butter
  • 4 apples , cored and chopped into 1-inch chunks (unpeeled, I used 2 granny smith and 2 fuji)
  • 1/4 cup honey
  • 1 lemon , zested and juiced

Instructions

  • Add the canola oil to your cast iron skillet and heat on high. Pre-heat your oven to 400 degrees.
  • Season the potatoes with salt and pepper to taste.
  • Add the potatoes to half the skillet and the pork to the other half.
  • Brown the pork for about 2 minutes a side.
  • After you brown the first two sides swap the potato and pork placement in the skillet so the potatoes can capture some of the pork flavors as well.
  • Once all four sides are browned, push the potatoes to one side and put the pork in the middle of the pan.
  • With a spatula, scrape the seasonings to the pork/potato side of the pan.
  • Add the butter and apples to the empty part of the pan and stir together until the butter is melted.
  • Add the honey and stir again.
  • Place in the oven for 15 minutes.
  • When done cooking add the lemon juice over the apples and the zest over the pork and the apples.
  • Garnish with parsley if desired.
  • Wait 2-3 minutes before slicing into the pork.

Nutrition

Calories: 676kcal | Carbohydrates: 54g | Protein: 66g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 207mg | Sodium: 167mg | Potassium: 1924mg | Fiber: 5g | Sugar: 25g | Vitamin A: 190IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 4mg

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Chef’s Note: Cutting Down Cook Time

  • Cook the potatoes and the pork tenderloin in the pan at the same time. You’re only browning at this stage.
  • While you’re browning the potatoes, cut up the apples. It takes the apples far less time in the oven than the potatoes so you’ll cut down on prep time if you multitask with browning and prepping at the same time.
  • Totally not necessary (but will really enhance the flavor), brown the pork on two of the four sides on the same side of the pan. Then move the potatoes to where the pork was and finish the browning on opposite sides of the pan. The spices/flavors the pork leaves in the pan will add SO much flavor to the potatoes.

Tips and Tricks

  • Browning the Potatoes: Keep stirring the potatoes every couple of minutes as they brown (that’s the secret to why the potatoes look SO good in these photos…I only added kosher salt to them before putting them in the pan). 
  • Lemon: Don’t underestimate the importance of the lemon zest/juice. I know it can be easier to keep bottled lemon juice, but the added flavor of the zest really makes the whole plate pop.

More Tender Pork Recipes

Roasted Pork with Apples and Potatoes Pinterest collage

These photos were used in a previous version of this post

Roasted Pork with Apples and Potatoes made in a cast iron skillet
Roasted Pork with Apples and Potatoes, sliced on a plate
2 packages of raw pork loin in skillet
Roasted Pork with Apples and Potatoes in a cast iron skillet
Roasted Pork surrounded by Apples and Potatoes, sliced on plate

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I give this an A+. The recipe gets bonus points for being single pan! Didn’t have a smoked bacon and cracked black pepper marinated pork tenderloin available, so I concocted a simple garlic/dijon/vinegar/oil marinade, but went heavy on some smoked pepper I had on hand, so I’d say I came close enough to the original Smithfield tenderloin called for in the recipe. It was worth the extra effort. Perfect for a winter night. Next time I think I’ll try it with sweet potatoes.

    Reply

  4. What size skillet is required for this recipe? Will it cook the same in an anodized oven-safe skillet? Thanks!

    Reply

    1. I used a 12 inch cast iron skillet for this recipe. I’ve not used an anodized one safe skillet so I’m not sure it offers the same flavor you get from a cast iron but it is safe to use in the oven. I hope you enjoy it!

      Reply

      1. Found it impossible to do this in a skillet, maybe mine is only 10inch, but I also only used two apples and 3 potatoes. Instead, I did everything in batches In the skillet, pork first, then potatoes, then apples, and arranged everything on a large sheet pan to go into the oven.

        Reply

    1. Yes, absolutely. Sear (quickly on high heat if desired) and cook with the apples along side it, 20-25 mins.

      Reply

  7. Loved the recipe but I didn’t have any potatoes so I substituted sweet potatoes instead just sliced them thin and added some cinnamon,nutmeg ,butter, and a little bit of brown sugar. It was really smelling like call with the sweet potatoes,pork, and apples cooking together. Thanks for the recipe.

    Reply