Pork Tenderloin with Apples and Onions
OK, attention everyone out there desperate for easy weeknight meals to prepare for your family with crazy schedules. Look no further…this recipe for Pork Tenderloin with Apples and Onions is it! Perfect fall meal…tasty, healthy and on the table in 30-ish minutes. Grab a glass of Pinot, let’s do this!
Pork tenderloin, not to be confused with pork loin, is thinner, smaller and a more tender cut. Pork tenderloin can be cooked fairly quickly, searing it first over high heat will add flavor. The larger pork loin is a better cut for slow roasting. Each pork tenderloin averages about 1 pound each, so it’s easy to tell the difference between the two cuts. This recipe is for pork tenderloin which will be seared on all sides, removed and finished in the oven. I’m a big fan of using one pot or pan, whenever possible. This entire meal can be made in one oven-proof pan, or cast iron.
This is definitely a dish where you will need to use a meat thermometer to get it right. We’ve all had dry, overcooked pork and I think we all agree, it’s pretty miserable to get down….I mean eat. Ideally, this cut of pork should be cooked to 145F. I like to pull it at around 138F-140F and tent it loosely with foil. While it’s resting, it will definitely keep cooking and temp will be 145F by the time you’re ready to carve and serve. For this dish, slice them into 1″ round medallions. It makes for a pretty presentation and it’s so tender, it will melt in your mouth. Serve it with a scoop of the sweet apples and onions and a side of Yukon Gold mashed potatoes or some green beans for a pop of color and you’ve got yourself a delicious meal everyone will love! Quick, easy, healthy, delicious weeknight meal = rockstar status!
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Course
Entree
Cuisine
American
Servings
4 servings
Ingredients
2 Tablespoons EVOO
2 1-1/14 lb. Pork Tenderloin
1/4 teaspoon pepper
1/2 teaspoon Kosher Salt
2 Tablespoons Dijon Mustard
1 Tablespoon Dried Thyme
1 Tablespoon Dried Sage
2 Apples cored, peeled and sliced
1 Yellow Onion sliced
1 Cup Chicken Stock
Instructions
Preheat oven to 425F. Salt and pepper all sides of pork tenderloins. Heat a large ovenproof pan or cast iron on the stovetop over medium high heat, add EVOO.
Sear all sides of tenderloins, about 3 minutes each side, 12 minutes total cooking time. Remove and transfer to another plate. Add another Tablespoon to pan, add onions, apples, salt and pepper. Stir to combine and cook for about 5 minutes.
Meanwhile rub tenderloins with dijon, dried thyme and dried sage. Place pork back into pan, on top of apples and onions. Place pan in the oven, top rack until it reaches 140F. Set a timer, this may only take about 10-12 minutes. Remove from oven, place tenderloins on a cutting board tented with foil to rest.
Add chicken stock to apple and onion mixture, stir over high heat for 2 minutes until reduced to a thick, chunky sauce.
Slice into 1" medallions and serve!
Notes
Serving suggestion, this dish goes great with a side of Yukon Gold Mashed Potatoes, yum!