Pork Tenderloin with Apples and Onions recipe

Directions Pork Tenderloin with Apples and Onions

Directions

1. Preheat the oven to 425 degrees F (220 degrees C).

2. Trim all silver skin from tenderloins, pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.

3. Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.

4. Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.

5. Meanwhile, spread Dijon mustard evenly over browned tenderloins using 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 apple mixture.

6. Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.

7. Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.

8. Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.

9. Heat over medium-high heat until boiling, about 5 minutes, stir in butter until melted. Slice pork and serve over apple mixture.

Recipe Yield

Recipe Note