This delicious and easy recipe is perfect for crisp fall evening meals when you want something warm and comforting but still healthy and nutritious. Pork Tenderloin is juicy, tender and flavorful but it can be a difficult protein to work with as it tends to dry out easily, this recipe and method infuses each bite with incredible flavor while keeping it incredibly moist and it almost foolproof! Serve with mashed potatoes and garlic sauteed vegetables for a perfect, nutritious, easy meal!
- 2 Pork Tenderloins, Thawed To Room Temperature
- 2 Medium Sweet Onions, Sliced
- 3 Granny Smith Apples, Peeled, Sliced
- 1/2 Cup Each Chicken Stock and Apple Cider
- 2 Tablespoon Butter
- 3 Tablespoon Olive Oil
- 1 Tablespoon Whole Grain Dijon Mustard
- 1 Tablespoon Fresh Thyme Leaves, Chopped
- 1 Teaspoon Sea salt and Fresh Cracked Pepper
Begin by searing all sides of your pork and allowing it to rest; to do this heat large oven safe skillet on medium high heat and add 1 tablespoon of Olive Oil, Pat dry pork tenderloins with paper towel and rub with 1 tablespoon of Olive Oil before adding to the hot skillet, turning each side after allowing to brown before transferring to large plate ( The pork tenderloin will not be cooked all the way through.) When slightly cooled, brush dijon mustard and sprinkle 1⁄2 of your chopped fresh thyme, salt and pepper.
In the same skillet you cooked the pork tenderloin, heat on medium heat remaining oil and add chopped apples, onions, butter, thyme salt and pepper and cook until softened and translucent. While heating the oven to 425 degrees, nestle pork tenderloins back into the skillet with apples and onions and pour in chicken stock and apple cider and place into the oven for 30 minutes or until the meat thermometer reads 140-150 internal temperature. Remove from the oven and tent with tinfoil and allow to rest for ten minutes before serving. Enjoy!