Pork Tenderloin with Apples and Onions

Ingredients

Pork tenderloin

1.5 pounds

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Dried thyme

1 teaspoon

Olive oil

2 tablespoons

Onion

1 large, thinly sliced

Apples

2 medium, cored and sliced (preferably granny smith or honeycrisp)

Chicken broth

1 cup

Dijon mustard

2 tablespoons

Brown sugar

2 tablespoons

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the pork tenderloin evenly with salt, black pepper, and dried thyme, ensuring all sides are coated.
3. In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, sear the pork tenderloin on all sides until browned, approximately 2-3 minutes per side.
4. Remove the pork from the skillet and set it aside on a plate.
5. In the same skillet, add the sliced onions and apples. Sauté for about 5 minutes, stirring occasionally, until the onions are translucent and the apples start to soften and caramelize.
6. In a small bowl, whisk together the chicken broth, brown sugar, and Dijon mustard until well combined.
7. Pour the broth mixture over the sautéed apples and onions in the skillet, stirring to combine.
8. Nestle the seared pork tenderloin back into the skillet, placing it on top of the apples and onions.
9. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
10. Once cooked, remove the skillet from the oven and let the pork rest for 5 minutes before slicing it into medallions.
11. Serve the pork slices topped with the caramelized apples and onions for a beautiful presentation.