Pork Tenderloin with roasted apple and onions
By mrmcglone
Ingredients
- ingredientsadd to shopping list
- 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
Details
Preparation
Step 1
preparation
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.
Read More http://www.epicurious.com/recipes/food/views/Pork-Tenderloin-with-Roasted-Apples-and-Onions-109169#ixzz2jMc3YelZ
You'll also love
- CHARD AND LENTIL SOUP from Samuel 0/5 (0 Votes)
- Petite Pavlovas with Lemon Cream... 0/5 (0 Votes)
- Lemon-Ricotta Lasagna 0/5 (0 Votes)
- ROASTED CAULIFLOWER WITH ANCHOVY... 0/5 (0 Votes)
- Tennessee Pork Tenderloin 0/5 (0 Votes)
- Loaded Mashed Potato Balls with... 0/5 (0 Votes)
- Kentucky Apple Cake 0/5 (0 Votes)
- Emeril’s Simple Grilled Pork... 0/5 (0 Votes)
Review this recipe