Roasted Pork Tenderloin with Apples
(via Inspired Taste)
What you need:
2 (1- to -1 1/2 pound) pork tenderloins
2 tablespoons vegetable oil, plus more as needed
1 1/2 teaspoons salt, plus more as needed
1 tablespoon dijon mustard
1 tablespoon chopped fresh thyme leaves
1/4 teaspoon black pepper
2 apples, cored and sliced (I used fuji)
2 onions, thickly sliced
1 cup chicken stock
1 tablespoon butter
What to do:
- Heat oven to 425º F.
- Trim each tenderloin of any silver skin. Pat dry with paper towels.
- Using your hands, rub the tenderloins all over with 1 tablespoon oil, sprinkle with salt, and rub until both tenderloins are evenly coated.
- Heat a tablespoon of oil in a large heavy-bottomed oven-safe pan over medium heat.
- Add the pork and cook, turning occasionally, until evenly browned all over. (This should take about 12 minutes.)
- Transfer the browned pork to a large plate or cutting board.
- Check the pan, if it looks dry add 2-3 tablespoons of additional oil.
- Add the apples and onions and cook, stirring occasionally, until lightly browned, about 5 minutes.
- While the apples and onions cook, use a brush (or your hands) to rub the pork all over with the mustard, sprinkle it with 1/2 of your chopped thyme and 1/4 teaspoon black pepper.
- Add the remaining thyme to the apples and onions, stir. Place the pork on top of the apples and onions and slide into the oven.
- Roast 10-15 minutes or until an internal thermometer inserted into the thickest part registers between 145º and 150º F.
- Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
- While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, living any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add the butter and stir until melted.
- Slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.