Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Yield: 6 servings
- 2 (1 to 1 1/2 lb) pork tenderloins
- 2 TBSP vegetable oil
- 1 1/2 tsp salt
- 1 TBSP Dijon mustard
- 1 TBSP chopped fresh thyme leaves, or dried
- 1/4 tsp ground black pepper
- 2 apples, sliced (Granny Smith, Pink Lady or McIntosh)
- 2 onions, sliced
- 1 cup chicken stock
- 1 TBSP butter
- Preheat oven to 425 F.
- Trim tenderloins of any silver skin. Pat dry with paper towels.
- Rub all over with 1 TBSP of the oil and 1 1/2 tsp salt. Rub until both are evenly coated.
- Heat 1 TBSP oil in cast iron skillet over medium heat. Add pork tenderloins and cook until evenly browned. This should take about 12 minutes. Transfer to large plate.
- Add 2 tsp oil to pan. Add apples and onions, stirring lightly until browned around edges, about 5 minutes.
- Rub pork all over with mustard, sprinkle it with 2 tsp of thyme and pepper and rub until evenly coated.
- Add remaining tsp of thyme to apples and onions and stir. Then place pork on top of apples and put into oven. Roast 10 to 15 minutes.
- Transfer pork to large plate and tent with aluminum foil. Let rest about 10 minutes.
- While pork rests, put apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan. Bring to a simmer and cook until reduced by about half. Add butter and stir until melted.
Notes: This is a great recipe. We ate it with pasta, which was a bit weird. Next time I might eat it with rice. Leftovers were amazing!
Recipe Origin: Inspired Taste