Ingredients1 h servings 313
- Preheat the oven to 425 degrees F (220 degrees C).
- Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
- Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
- Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
- Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
- Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
- Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
- Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
- Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.
- Cook's Notes:
- This type of apple will cook down, but it becomes a kind of sauce for the pork. If you prefer the apples to keep their shape, use Golden Delicious apples, or another firm cooking apple of your choice.
- You can alternatively reduce chicken stock in a microwave-safe container in a microwave.
Per Serving: 313 calories; 12.9 12.8 36 104 563 Full nutrition
ReviewsRead all reviews 8
I made this tonight and it was amazing. I used dried thyme instead of fresh, honeycrisp apples that I had on hand Instead of granny smith apples, and I added a splash or two of balsamic vinegar...
We absolutely loved it. Exceeded my expectations. Such a tasty recipe.
I made a half recipe with only a one pound tenderloin. I used one Granny Smith apple and half a red onion. Since I don't like thyme much, I sprinkled on very little, but it was still too much. ...
Excellent flavor! pork was tender. Apple, onion + stuff was wonderful; sweet but not overly. Served with white rice. My dinners are never quite as photogenic. Followed the original recipe; o...
The only changes I made were to use the apples I had on hand - gala, unpeeled and adding 2 dollops of balsamic vinegar as suggested by another reviewer. I think that really added to the depth of...
This was very yummy! I plan to make it again, but with more Dijon, as I thought that flavor was lost in the shuffle, so to speak . It would work as a weeknight dinner but paired with a nice sal...
I made it just like the recipe but used spicy brown mustard and it was DELICIOUS!