Skip to main content

What's for Dinner?

Pork Tenderloin with Apples and Onions

Ingredients:

2 (1 1/2 pound) pork tenderloins
2 teaspoons vegetable oil,divided
1 teaspoon sea salt
2 tablespoons vegetable oil,divided, or more as needed
3 Granny Smith apples - peeled,cored, and sliced into eighths
2 medium sweet onions, slicedvertically

1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves,divided
¼ teaspoon ground blackpepper, or to taste
1 cup chicken stock
1 tablespoon butter


Cooking Instructions:

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Trim all silver skin from tenderloins; pat dry using paper towels. Rub1 teaspoon vegetable oil over the surface of each tenderloin and rubwith sea salt.
  3. Heat 1 tablespoon vegetable oil in a large, oven-proof skillet overmedium heat until it shimmers, about 1 minute. Place tenderloinsinto the skillet and cook, rotating to brown all sides, about 10minutes. Transfer pork to a large plate.
  4. Add remaining tablespoon oil to any drippings in the skillet. Cookapples and onions in the hot oil, stirring occasionally, until onions begin to turn
  5. Meanwhile, spread Dijon mustard evenly over browned tenderloinsusing a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork.Sprinkle remaining thyme over apple mixture and add black pepper;stir gently to combine. Nestle tenderloins into the skillet with applemixture.
  6. Roast, uncovered, in the preheated oven until an instant-readthermometer inserted into the center of the tenderloins reads atleast 145 degrees F (63 degrees C), about 15 minutes.
  7. Remove skillet from the oven and place pork onto a plate. Cover withaluminum foil and let rest.
  8. Meanwhile, pour chicken stock into a saucepan and cook overmedium-high heat until reduced by 1/2, 8 to 10 minutes. Add to theskillet containing apple mixture.
  9. Heat over medium-high heat until boiling, about 5 minutes; stir inbutter until melted. Slice pork and serve over apple mixture.