This recipe for Pork Tenderloin with Roasted Apples and Onions is quick enough for weeknight cooking yet delicious enough for entertaining. When I first told Husband what we were having for dinner, I got a lukewarm response (apples and onions?). But after just one bite, he heartily agreed that it was a great dish.
I doubled the recipe and made two tenderloins because I wasn’t totally convinced that one tenderloin was going to feed four people. I like to err on the side of too much food rather than not having enough. Two tenderloins provided some leftovers which is always okay in my book.
I made a few substitutions only because I wanted to use ingredients I had on hand. For the tenderloins, after browning them on all sides, I then coated them in a mixture of Dijon mustard and stone ground Creole mustard (instead of the whole grain Dijon), and sprinkled each tenderloin liberally with dried thyme (about 1 teaspoon per tenderloin) instead of fennel seeds. I sauteed onions and Ambrosia apples (instead of Granny Smiths), placed the pork back in the skillet on top of the apples and onions, and put the skillet in the oven. After about 15 minutes, I removed the skillet from the oven, let the pork rest on a plate, then poured a mixture of dry sherry and apple cider into the skillet with the apples and onions, and let it reduce. Next time I’d double the apple, onion and wine mixture so there’s lots of that to serve with the slices of pork. Enjoy!
Pork Tenderloin with Roasted Apples and Onions
-recipe from Bon Appétit Magazine, February 2004
Serve with: Red-skinned potatoes roasted with thyme, and steamed green beans. Makes 4 servings.
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
Preheat oven to 450°F. Season pork with salt and pepper.
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.
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.
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.