Pork Tenderloin with Roasted Apples

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


  1. Preheat oven to 425 F.
  2. Trim tenderloins of any silver skin.  Pat dry with paper towels.
  3. Rub all over with 1 TBSP of the oil and 1 1/2 tsp salt. Rub until both are evenly coated.
  4. 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.
  5. Add 2 tsp oil to pan. Add apples and onions, stirring lightly until browned around edges, about 5 minutes.
  6. Rub pork all over with mustard, sprinkle it with 2 tsp of thyme and pepper and rub until evenly coated.
  7. 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.
  8. Transfer pork to large plate and tent with aluminum foil. Let rest about 10 minutes.
  9. 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

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