Pork Tenderloin with Roasted Apples and Onions

Pork Tenderloin with Roasted Apples and Onions
Pork Tenderloin with Roasted Apples and Onions

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large pork tenderloin (about 14 ounces)

  • 3

    tablespoons olive oil, divided

  • 2

    tablespoons whole grain Dijon mustard

  • 2

    teaspoons fennel seeds

  • 1

    large onion, sliced

  • 2

    medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick

  • 1/2

    cup dry white wine or apple cider

Directions

Preheat oven to 450°F. Season pork with salt and pepper. Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate. Cool slightly. Spread mustard over top and sides of pork; press fennel seeds into mustard. Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; sauté over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop apple-onion mixture. Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F, about 15 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes. Meanwhile, pour white wine over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.

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