Pork Tenderloin with Apples

By sugarbear

Serves 6

Ingredients

• 2 (1 to 1-1/2 lb) pork tenderloins
• 2 Tbsp vegetable oil
• 1-1/2 tsp salt, or to taste
• 2 apples, cored and sliced thick (I like Granny smith)
• 2 yellow or Vidalia onions, sliced
• 1 Tbsp Dijon mustard
• 1/4 tsp ground black pepper
• 1 Tbsp chopped fresh thyme leaves, divided
• 1 cup chicken stock or white wine
• 1 Tbsp butter

Preparation

Step 1

1. Preheat oven to 425°F. Take the tenderloins out of the package and trim off any excess fat. Pat dry. Rub 1 Tbsp oil on the tenderloins. Sprinkle the meat evenly with salt.

2. Heat an oven-safe Dutch oven or large deep skillet over medium-high heat. Place the pork in the hot pan and brown both sides of the tenderloins. (You are not cooking the meat here, just searing to a yummy golden brown.) Remove the tenderloins and set aside.

3. Add the remaining oil to the pan, along with the apples and onions. Cook over medium-low heat until the apples start to turn golden brown.

4. While the apples are cooking, rub the Dijon mustard over the tenderloins with a pastry brush. Cover all sides. Sprinkle with black pepper and 1/2 of the thyme. When the apples and onions are done, remove them from the heat, place the tenderloins atop the apples and onions, and then place them in the oven to finish cooking the pork. (This should take about 15 minutes. Use a meat thermometer to ensure the pork gets to the proper internal temperature (between 145°F and 150°F). Take the pan out of the oven, place the tenderloins on a platter, and cover with foil to rest for a few minutes.

5. Meanwhile, place the pan with the apples back on stovetop and turn the heat onto medium. Add the chicken stock (or wine) and the remaining thyme. Using a wooden spoon, stir and scrape the renderings from the bottom of the pan. Reduce the sauce by about half and then add the butter. Use a slotted spoon to lift the onions and apples out of the pan and onto a serving platter. Top with the sliced tenderloin pieces and then spoon the pan sauce over all.