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Roasted Pork Tenderloin with Apples and Onions

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner
Roasted Pork Tenderloin with Apples and Onions
Ingredients
  • 2 (1 1/2 pound) pork tenderloins
  • 2 teaspoons vegetable oil
  • 1 teaspoon sea salt
  • 2 tablespoons vegetable oil, divided, or more as needed
  • 3 medium Granny Smith apples - peeled, cored, and sliced into eighths
  • 2 medium sweet onions, sliced vertically
  • 3 teaspoons chopped fresh thyme, divided
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 tablespoon Dijon mustard
  • 1 cup chicken stock
  • 1 tablespoon butter
Instructions
1
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Remove any silver skin from the pork tenderloins and gently pat them dry using paper towels.
2
Apply a thin layer of 2 teaspoons vegetable oil to the tenderloins, followed by a generous sprinkle of sea salt.
3
Heat 1 tablespoon vegetable oil in a large oven-safe skillet over medium heat until it begins to shimmer. Sear the pork tenderloins in the hot oil, rotating them frequently to achieve an even browning on all sides, approximately 10 minutes. Transfer the pork tenderloins to a large serving plate.
4
Add any remaining 1 tablespoon vegetable oil to the skillet, using it to cook the apples and onions in hot oil. Stir occasionally until the onions become translucent, taking about 5 minutes; if necessary, add more oil to maintain a smooth consistency. Season the apple mixture with 1 teaspoon thyme and black pepper, gently combining the ingredients.
5
Immediately apply a thin layer of Dijon mustard evenly across the pork tenderloins using a pastry brush. Sprinkle with an additional 2 teaspoons thyme.
6
Carefully place the pork tenderloins into the skillet with the apple mixture, nestling them in for optimal presentation.
7
Roast the pork tenderloins uncovered in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reaches a minimum internal temperature of 145 degrees Fahrenheit (63 degrees Celsius), approximately 15 minutes. Remove the skillet from the oven and transfer the pork tenderloins to a large serving platter.
8
Cover the pork tenderloins with aluminum foil and allow them to rest for a short period of time.
9
Simultaneously, bring chicken stock to a boil in a saucepan over medium-high heat until reduced by half, approximately 8 to 10 minutes. Pour the chicken stock into the skillet with the apple mixture.
10
Heat the saucepan over medium-high heat until boiling, taking about 5 minutes; stir in butter until it's fully incorporated.
11
Slice the pork tenderloins and serve them over the apple mixture.