Roasted Pork Tenderloin with Apples

Ingredients

• Pork tenderloin (1.5 pounds)
• Apple cider (1/2 cup)
• Chicken broth (1/2 cup)
• Fresh rosemary (2 tablespoons, chopped)
• Garlic (4 cloves, minced)
• Onion (1 medium, sliced)
• Apples (2 medium, cored and sliced (preferably granny smith or honeycrisp))
• Olive oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the pork tenderloin generously with salt and pepper on all sides.
3. In a large oven-safe skillet, heat the olive oil over medium-high heat until shimmering.
4. Add the pork tenderloin to the skillet and sear it on all sides until browned, about 5 minutes. This helps to lock in the juices and adds a beautiful color.
5. Remove the pork from the skillet and set it aside on a plate.
6. In the same skillet, add the sliced apples, onion, minced garlic, and chopped rosemary. Sauté until the apples and onions are softened, about 5 minutes, stirring occasionally.
7. Pour in the chicken broth and apple cider, scraping any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
8. Return the seared pork tenderloin to the skillet, nestling it among 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 done, remove the skillet from the oven and let the pork rest for 5-10 minutes before slicing to allow the juices to redistribute.
11. Serve the sliced pork with the warm apple and onion mixture spooned over the top.