Pork Tenderloin With Roasted Apples and Onions
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- 1 large pork tenderloin (about 14 ounces)
- 3 tablespoon(s) olive oil divided (2 + 1)
- 2 tablespoon(s) whole grain dijon mustard
- 2 teaspoon(s) fennel seeds
- 1 large onion sliced
- 2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick
- 1/2 cup(s) dry white wine or apple cider
- Preheat oven to 450°F. Season pork with salt and pepper.
- Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate. Cool slightly. Spread mustard over top and sides of pork; press fennel seeds into mustard. Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; sauté over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop apple-onion mixture.
- Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F, about 15 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes.
- Meanwhile, pour white wine over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.
- Read More http://www.epicurious.com:80/recipes/food/views/Pork-Tenderloin-with-Roasted-Apples-and-Onions-109169#ixzz1nigDvRyD
This recipe is a personal recipe added by mandofan and has not been tested or endorsed by MyRecipes.
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Pork Tenderloin With Roasted Apples and Onions Recipe at a Glance
- COURSE: Main Dishes