Pork and apples are a classic combination that scream ‘fall’ to me. It might because of the varieties of fresh apples that flood the markets at this time of the year or it might be some residual childhood memory. . . you never can tell with me. Whatever, when the leaves start to turn and the temperature starts to cool I start cooking more with apples.
Now this post was originally done in November but i struggled to get the recipe maker widget to post.
So I gave up.
Then the other day I started to google a bit, realized the error of my ways (well, one of them anyway, others are still works in progress) and here we are!
This was one of those great recipes that was simple enough for a weeknight meal but also impressive enough to serve to company.
Roasted Pork Tenderloin with Apples
- 2 pork tenderloins
- 2 tbsp vegetable oil, plus more as needed
- 1 1/2 tsp salt
- 1 tbsp Dijon mustard
- 1 tbsp chopped, fresh thyme leaves
- 1/4 tsp ground black pepper
- 2 apples peeled, cored, and sliced any firm cooking apple will work. I like Cortland.
- 2 onions sliced medium
- 1 cup fresh apple cider
- 1 tbsp butter
- Heat oven to 425 degrees F. Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
- Pat pork dry with paper towels and then rub with one tablespoon of the oil and 1 1/2 teaspoons of salt. Heat a tablespoon of oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, occasionally turning, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
- Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add two to three teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add extra oil).
- Add the apples and onions then cook, occasionally stirring, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.
- Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and the black pepper. Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven.
- Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
- While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add apple cider and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
- To serve, slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.