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Pork Tenderloin with Apples and Onion

Photo: Kate Sears; Styling: Susan Vajaranant
Prep time 15 mins
Cook time 18 mins
Yield Serves 4

Ingredients

  • 1 tablespoon vegetable oil
  • 1 1-lb. pork tenderloin
  • Salt and pepper
  • 1 tablespoon unsalted butter
  • 3 Granny Smith apples, peeled, cored, cut into 1/4-inch wedges
  • 1 medium onion, thinly sliced
  • 1 teaspoon dried thyme
  • 1 cup apple cider
  • 1/2 cup heavy cream, warmed

Nutrition Information

  • calories 388
  • fat 21 g
  • satfat 10 g
  • protein 25 g
  • carbohydrate 23 g
  • fiber 2 g
  • cholesterol 122 mg
  • sodium 360 mg

How to Make It

  1. Preheat oven to 400ºF; line a large rimmed baking sheet with foil and mist with cooking spray. Warm oil in a large skillet over high heat. Sprinkle pork with salt and pepper and cook, turning with tongs, until browned on all sides, 3 to 5 minutes total. Transfer to baking sheet and roast until an instant-read thermometer inserted into thickest part of meat registers 155ºF, 15 to 18 minutes. Transfer pork to a cutting board, tent with foil and let rest for 5 minutes.

  2. Melt butter in same skillet (don't wash or wipe out skillet). Add apples and cook over medium-high heat, stirring often, until softened and beginning to brown, 5 to 7 minutes. Scrape into bowl, add onion and thyme to skillet, and sauté until softened, about 3 minutes. Pour in cider and cream and bring to a boil, stirring to incorporate browned bits on bottom of skillet. Cook, stirring frequently, until sauce thickens, about 5 minutes.

  3. Return apples to skillet and heat through, stirring often. Season with salt and pepper. Slice pork and serve with sauce.