Pork Tenderloin with Apples and Onions

Name: Pork Tenderloin with Apples and Onions
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 0.25 tsp Black Pepper; 1 tbsp Butter; 1 cup Chicken Stock; 1 tbsp Dijon Mustard; 3 tsp Fresh Thyme; 3 whole Granny Smith Apple; 2 lb Pork Tenderloin; 1 tsp Sea Salt; 2 whole Sweet Onion; 2 tsp Vegetable Oil

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Sugar-Free Gluten-Free Paleo 🦴

Pork Tenderloin with Apples and Onions pairs juicy, seared-roasted pork with tender Granny Smith apples and sweet onions, finished with a thyme-scented Dijon pan sauce. The contrast of savory meat and tangy-sweet fruit makes each bite balanced and comforting. It’s a cozy main course for weeknights or casual dinners with friends.

Prep15 mins
Cook45 mins
Serves6
DifficultyMedium

1

Preheat the oven to 425 degrees F (220 degrees C).
2

Trim the silver skin from the pork tenderloins; pat dry with paper towels. Rub 2 teaspoons vegetable oil over the tenderloins, then rub with sea salt.
3

Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers. Cook the tenderloins in the hot oil, turning to brown all sides, about 10 minutes. Transfer the pork to a large plate.
4

Add the remaining 1 tablespoon vegetable oil to the drippings in the skillet. Cook the apples and onions in the hot oil, stirring occasionally, until the onions are translucent, about 5 minutes; add more oil if the skillet becomes dry. Season with 1 teaspoon thyme and black pepper; stir gently to combine. Remove from the heat.
5

Use a pastry brush to spread Dijon mustard evenly over the tenderloins. Sprinkle with the remaining 2 teaspoons thyme. Nestle the tenderloins into the skillet with the apple mixture.
6

Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins registers at least 145 degrees F (63 degrees C), about 15 minutes. Remove the skillet from the oven and transfer the pork to a large platter. Cover with aluminum foil and let rest.
7

Meanwhile, pour the chicken stock into a saucepan and cook over medium-high heat until reduced by half, 8 to 10 minutes. Pour it into the skillet with the apple mixture. Cook over medium-high heat until boiling, about 5 minutes; stir in the butter until melted.
8

Slice the pork and serve over the apple mixture.