Pork Tenderloin with Apples and Onions
Prep
15 mins
Cook
45 mins
Servings
6
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just under an hour and tastes fancy enough for company. Tender pork pairs beautifully with sweet caramelized apples and onions, creating a dish that feels special without requiring any complicated techniques. Granny Smith apples bring a lovely tartness that balances the richness of the pork, plus they're packed with fiber to keep you satisfied. The best part? You only need one pan and basic ingredients from your regular grocery trip, making this an affordable way to put an impressive meal on the table.
Ella x
Ingredients
- 22 (1 1/2 pound) pork tenderloins
- 22 teaspoons vegetable oil
- 11 teaspoon sea salt
- 22 tablespoons vegetable oil, divided, or more as needed
- 33 medium granny smith apples - peeled, cored, and sliced into eighths
- 22 medium sweet onions, sliced vertically
- 33 teaspoons chopped fresh thyme, divided
- ¼ teaspoon ground black pepper, or to taste¼ teaspoon ground black pepper, or to taste
- 11 tablespoon dijon mustard
- 11 cup chicken stock
- 11 tablespoon butter
Detail level
Instructions
- 1
Preheat the oven to 425 degrees F (220 degrees C).
- 2
Trim silver skin from pork tenderloins; pat dry using paper towels. Rub 2 teaspoons vegetable oil over tenderloins, then rub with sea salt.
- 3
Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers. Cook tenderloins in hot oil, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
- 4
Add remaining 1 tablespoon vegetable oil to any drippings in the skillet. Cook apples and onions in hot oil, stirring occasionally, until onions turn translucent, about 5 minutes; add more oil if the skillet gets dry. Season with 1 teaspoon thyme and black pepper; stir gently to combine. Remove from heat.
- 5
Use a pastry brush to spread Dijon mustard evenly over tenderloins. Sprinkle with remaining 2 teaspoons thyme. Nestle tenderloins into the skillet with apple mixture.
- 6
Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the skillet from the oven and transfer pork to a large platter. Cover with aluminum foil and let rest.
- 7
Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by half, 8 to 10 minutes. Pour into the skillet with apple mixture. Cook over medium-high heat until boiling, about 5 minutes; stir in butter until melted.
- 8
Slice pork and serve over apple mixture.
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