Roasted Pork Tenderloin with Apples
- 2 (1- to 1-1/2-pound) pork tenderloins
- 2 tablespoons vegetable oil, plus more as needed
- 1 1/2 teaspoons salt, plus more as needed
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh thyme leaves
- 1/4 teaspoon ground black pepper
- 2 apples, cored and sliced
- 2 onions, sliced
- 1 cup chicken stock
- 1 tablespoon butter
Heat oven to 425 degrees F (220 degrees C). Trim each tenderloin of any silver skin (this can be tough when cooked, just use a small sharp knife and slide the blade under and outward to remove it). Pat pork dry with paper towels. Then, using your hands, rub the tenderloins all over with 1 tablespoon of the oil, sprinkle with 1 1/2 teaspoons of salt, and rub until both tenderloins are evenly coated.
Heat a tablespoon of oil in a large cast iron skillet or heavy-bottomed oven-safe frying pan over medium heat. You will know when the pan is ready when the oil shimmers.
Add the pork tenderloins and cook, turning occasionally, until evenly browned all over. This should take about 12 minutes. Transfer the browned pork to a large plate or cutting board.
Check the pan, if it looks dry add 2 to 3 teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add additional oil). Now, add apples and onions then cook, stirring occasionally, until lightly browned around edges, about 5 minutes.
While the apples and onions cook, use a pastry brush (or use your hands) to rub the pork all over with the mustard, sprinkle it with 2 teaspoons of the thyme and black pepper, and rub until it’s evenly coated.
Add the remaining teaspoon of thyme to the apples and onions, stir. Then, place pork tenderloins on top of apples and onions and 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 (63 and 65 degrees C).
Transfer 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 chicken stock 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.
Slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.