Pork Tenderloin with Apples and Onions

🧂 Ingredients

• 1.5- lb pork tenderloin

  silver skin removed
• 1 tbsp oil to sear the pork
• Salt & Pepper
• 1 tbsp oil

  to sauté the onions & apples
• 3 Granny Smith apples – peeled

  cored, and cut into eights
• 2 medium onions

  sliced vertically
• 1 tbsp Dijon mustard
• 1 tbsp thyme
• 1 cup warm chicken stock
• 1 tbsp butter

Instructions

• 1 Preheat the oven to 425 degrees
• 2 Trim all silver skin from tenderloin
• 3 Rub vegetable oil over the tenderloin and season with salt and pepper.
• 4 Heat 1 tbsp oil in a cast Iron or other oven-proof skillet over medium heat
• 5 Place tenderloin into the skillet and sear all sides, about 5 minutes each side.
• 6 Transfer pork to a large plate.
• 7 Add 1 tbsp oil to any drippings in the skillet.
• 8 Cook apples and onions in the hot oil, stirring occasionally, until onions begin
  to soften, about 5 minutes.
• 9 Nestle tenderloin into the skillet with apple/onion mixture.
• 10 Spread Dijon mustard evenly over browned tenderloin using a pastry brush.
• 11 Sprinkle 2 teaspoons thyme leaves over pork and apple/onion mixture
• 12 Salt & Pepper to taste
• 13 Roast in the skillet, uncovered, about 15 minutes, until an instant-read
  thermometer reads at least 145 degrees.
• 14 Remove skillet from the oven, place pork on a plate, cover with aluminum foil
  and let rest.
• 15 Add chicken stock to the skillet containing apple mixture.
• 16 Heat over medium-high heat until boiling, about 5 minutes; stir in butter until
  melted.
• 17 Slice pork and serve over apple mixture.

Nutrition Info