Ingredients: |
Ingredients: 2 (1 to 1-1/2 pound) pork tenderloins
2 tbsp veg oil, plus more as needed
1 1/2 tsp salt, plus more as needed
1 tbsp Dijon mustard
1 tbsp chopped fresh thyme leaves
1/4 tsp ground black pepper
2 apples, cored and sliced (Granny Smith)
2 onions, sliced
2 cups apple juice
1 tbsp butter
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Directions: |
Directions:1. Heat oven to 425ºF. Trim each tenderloin of any silver skin. Use a small sharp knife and slide the blade under and outward to remove it. Pat pork dry with paper towels.
2. Using your hands, rub the tenderloins all over with 1 tbsp of the oil, sprinkle with 1 1/2 tsp salt, and rub until both tenderloins are evenly coated.
3. Heat 1 tbsp oil in a large cast iron skillet or heavy-bottomed oven safe frying pan over medium heat until the oil shimmers. Add the pork tenderloins and cook, turning occasionally, until evenly browned all over, approximately 12 minutes. Transfer browned pork to a cutting board.
4. Check the pan; if it looks dry, add 2 to 3 tsp of additional oil. Now, add apples and onions then cook, stirring occasionally, until lightly browned around edges, about 5 minutes.
5. Meanwhile, rub the pork all over with the mustard, sprinkle with 2 tsp of thyme and black pepper, and rub until it's evenly coated.
6. Add remaining tsp of thyme to the apples and onions, stir. Then place pork on top of apples and onions and place in oven. Roast 10-15 minutes or until a meat thermometer indicates an internal temperature of 140º-145º. Transfer pork to cutting board and cover with foil. Let rest 10 minutes.
7. Place pan with apples back onto the stove and turn heat to medium. Add apple juice, scraping up brown bits from the bottom of the pan with a rubber spatula. Bring to a simmer and cook until reduced by half. Add butter and stir until melted. Thicken, if desired with flour - put 1 tbsp flour in small bowl, add apple juice from pan into flour, whisk until |
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