Perfect Roasted Pork Tenderloin Recipe with Apples
Not only is the pork delicious, but it’s roasted on top of sweet apples and onions. Savory, a touch of sweet, and easy.
Dovetailing tip: Start with the Oven Roasted Potatoes and put them in the oven. Then start preparing the pork. I like to use my cast iron skillet so I can put the skillet from stovetop into oven for a one-pan, one oven meal. Sear the pork as soon as you have it ready, then begin with the next step. Put the pork in the oven and your potatoes and pork will be done at the same time.
Dovetailing tip: Dice in 1/4-1/2" squares, 1/2 cup of the leftover pork. Save for Meal 4 to use in the Quesadillas.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 | pork tenderloins (about 1 1/2-pounds each) |
| 2 tablespoons | vegetable oil, plus more as needed |
| 1 1/2 teaspoons | salt, plus more as needed |
| 1 tablespoon | dijon mustard |
| 1 tablespoon | chopped fresh thyme leaves |
| 1/4 teaspoon | ground black pepper |
| 2 | apples, cored and sliced (we like granny smith, golden delicious or braeburn) |
| 2 | onions, sliced |
| 1 cup | chicken stock |
| 1 tablespoon | butter |
Directions:
PREPARE PORK
Heat oven to 425 degrees F.
Trim each tenderloin of any silver skin (this can be tough when cooked, just use a small sharp knife and slide the blade under and outward to remove it).
Pat pork dry with paper towels and then rub with 1 tablespoon of the oil and 1 1/2 teaspoons of salt.
Heat a tablespoon of oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, turning occasionally, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
PREPARE APPLES AND ONIONS
Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add 2 to 3 teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add additional oil).
Add the apples and onions then cook, stirring occasionally, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.
TO FINISH
Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and the black pepper.
Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted. To serve, slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.
Source: inspiredtaste.net
