Pork Tenderloin with Roasted Apples and Onions
Recipe GLPRf1e2dca169fc98
A elegant one-pan main course featuring a seared pork tenderloin crusted with fennel seeds and Dijon mustard, roasted atop a bed of caramelized onions and apples. The vegetables soften in the oven while the pork cooks to a perfectly juicy finish, then everything comes together with a quick pan sauce made from dry white wine.
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Ingredients
1 large pork tenderloin (about 14 ounces)
3 tablespoons olive oil, divided
2 tablespoons whole grain Dijon mustard
2 teaspoons fennel seeds
1 large onion, sliced
2 medium Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
1/2 cup dry white wine or apple cider
Salt and freshly ground black pepper to taste
Directions
Preheat your oven to 450°F. Pat the pork tenderloin dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Once hot, carefully place the seasoned pork tenderloin in the skillet and sear for about 5 minutes, turning occasionally to brown all sides evenly. Transfer the seared pork to a clean plate and let cool for a minute.
While the pork is still warm, spread the whole grain Dijon mustard evenly over the top and sides of the tenderloin. Gently press the fennel seeds into the mustard coating so they adhere to the meat.
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onion and apple slices, then sauté over medium heat, stirring occasionally, until they become golden and begin to soften, about 5 minutes. Season the vegetables with salt and pepper to taste.
Spread the sautéed apple and onion mixture evenly across the bottom of the skillet. Place the mustard and fennel-coated pork tenderloin directly on top of the vegetables.
Transfer the skillet to the preheated 450°F oven and roast for approximately 15 minutes. The pork is ready when an instant-read meat thermometer inserted into the thickest part of the tenderloin reads 150°F (this ensures the pork will be slightly pink and juicy). The vegetables should be soft and caramelized at this point.
Carefully remove the hot skillet from the oven. Transfer the pork tenderloin to a serving platter and loosely tent it with aluminum foil to keep warm while it rests for 5 minutes. This resting period allows the juices to redistribute throughout the meat.
Return the skillet with the apples and onions to the stovetop over high heat. Pour the dry white wine (or apple cider) over the vegetables and stir constantly for about 2 minutes until the liquid reduces slightly and the sauce becomes slightly concentrated.
Slice the rested pork tenderloin diagonally into 1/2-inch-thick slices. Arrange the roasted apples and onions with their pan sauce on serving plates. Top with the pork slices and serve immediately.
