Pork Tenderloin with Roasted Apples and Onions
2 pork tenderloins, about 1½ pounds each
2 cloves garlic, slivered
½ teaspoon salt
2 tablespoons olive oil, divided
2 apples, cored and sliced into thick wedges
2 onions, sliced pole to pole
1 tablespoon chopped fresh thyme leaves, divided
1 tablespoon Dijon mustard
1 tablespoon chopped fresh rosemary
¼ teaspoon ground black pepper
1 cup apple cider
¼ cup dry white wine
Preheat oven to 425°.
Use a sharp paring knife to remove any silver skin from the pork. Use the tip of the knife to make small, deep slits all over the tenderloins. Insert the garlic then season the exterior of the tenderloins with ½ teaspoon salt.
Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Sear the tenderloin until browned on all sides, about 10–12 minutes total. Transfer tenderloins to a large plate and return the pan with remaining juices to the burner. Lower the heat to medium and add the remaining tablespoon of oil. Add the apples and onions to the pan. Sauté, stirring occasionally, for about 5 minutes, until lightly browned. Stir in 1 teaspoon of the thyme.
While the apples and onions are cooking, coat the tenderloins evenly with the mustard, then sprinkle with remaining thyme, rosemary, and black pepper.
Nestle the tenderloins in the apples and onions and transfer the pan to the oven. Roast until the thickest part of the tenderloin reaches 150°, approximately 15 minutes. Transfer the tenderloin to a clean large plate and cover tightly with aluminum foil. Allow to rest for 10 minutes.
While the pork rests, return the pan with apples and onions to the stove and set over medium heat. Add the cider and wine and simmer, stirring and scraping the bottom of the pan occasionally, until the liquid is reduced by half, approximately 5 minutes.
Slice tenderloins into 1-inch slices and serve topped with apples, onions, and pan sauce.
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No. 06 / Fall 2018