Pork tenderloin with apples and onions is an easy tasty main dish for the family on a weeknight While the pork roasts in the oven steam a veggie side and prepare a quick salad
Prep Time
1 hr
Dificult
Medium
Servings
6
Ingredients
Instructions
Preheat the oven to 425 degrees F (220 degrees C).
Trim silver skin from pork tenderloins; pat dry using paper towels. Rub 2 teaspoons vegetable oil over tenderloins
then rub with sea salt.
Heat 1 tablespoon vegetable oil in a large
oven-proof skillet over medium heat until it shimmers. Cook tenderloins in hot oil
rotating to brown all sides
about 10 minutes. Transfer pork to a large plate.
Add remaining 1 tablespoon vegetable oil to any drippings in the skillet. Cook apples and onions in hot oil
stirring occasionally
until onions turn translucent
about 5 minutes; add more oil if the skillet gets dry. Season with 1 teaspoon thyme and black pepper; stir gently to combine. Remove from heat.
Use a pastry brush to spread Dijon mustard evenly over tenderloins. Sprinkle with remaining 2 teaspoons thyme. Nestle tenderloins into the skillet with apple mixture.
Roast
uncovered
in the preheated oven until an instant-read thermometer inserted into the center of tenderloins reads at least 145 degrees F (63 degrees C)
about 15 minutes. Remove the skillet from the oven and transfer pork to a large platter. Cover with aluminum foil and let rest.
Meanwhile
pour chicken stock into a saucepan and cook over medium-high heat until reduced by half
8 to 10 minutes. Pour into the skillet with apple mixture. Cook over medium-high heat until boiling
about 5 minutes; stir in butter until melted.
Slice pork and serve over apple mixture.
Recipe Tips
The Granny Smith apples will cook down and become a sauce for the pork. If you want the apples to keep their shape
use Golden Delicious or another firm cooking apple of your choice.You can reduce chicken stock in a microwave-safe container in the microwave instead of on the stovetop.
.JPG)
