Community Recipe
from [mandofan]
Pork Tenderloin With Roasted Apples and Onions

Pork Tenderloin With Roasted Apples and Onions

Great dish. Make sure to cut apples on the thick side so that they don't get mushy. Use Vidalias if available.

  • Yield: 4 servings


  • 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

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