Pork Tenderloin with Roasted Apples & Onions
September 23, 2018
: 4 servings
- 1 large pork tenderloin (about 14 ounces)
- 3 tablespoons extra-virgin 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
- Step 1 Preheat oven to 450 degrees F.
- Step 2 Season pork with salt and pepper.
- Step 3 Heat 2 tablespoons olive oil in large nonstick ovenproof skillet over medium-high heat.
- Step 4 Add pork and sear until all sides are brown, turning occasionally, about 5 minutes.
- Step 5 Transfer pork to plate.
- Step 6 Cool slightly.
- Step 7 Spread mustard over top and sides of pork.
- Step 8 Press fennel seeds into mustard.
- Step 9 Add remaining 1 tablespoon olive oil to skillet.
- Step 10 Add onion slices and apples.
- Step 11 Sauté over medium heat until golden, about 5 minutes.
- Step 12 Spread evenly in skillet and sprinkle with salt and pepper.
- Step 13 Place pork atop apple-onion mixture.
- Step 14 Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150 degrees F., about 15 minutes.
- Step 15 Transfer pork to platter and tent with foil.
- Step 16 Let stand 5 minutes.
- Step 17 Meanwhile, pour white wine over apple-onion mixture in skillet.
- Step 18 Stir mixture over high heat until slightly reduced, about 2 minutes.
- Step 19 Cut pork on diagonal into 1/2-inch-thick slices.
- Step 20 Spoon apple-onion mixture onto plates.
- Step 21 Top with pork and serve.