Pork Tenderloin with Roasted Apples and Onions |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Serve with: Red-skinned potatoes roasted with thyme, and steamed green beans. Ingredients:
1 large pork tenderloin (about 14 ounces) |
3 tablespoons 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 or apple cider |
Directions:
1. Preheat oven to 450°F. Season pork with salt and pepper.
2. Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate. Cool slightly. Spread mustard over top and sides of pork; press fennel seeds into mustard. Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; sauté over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop apple-onion mixture.
3. Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F, about 15 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes.
4. Meanwhile, pour white wine over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.
|
|