Apple Dijon Pork Tenderloin: My new "holy smokes, company is coming over and I have NO TIME" go-to
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Apple Dijon Pork Tenderloin
Want to look fancy in a flash?
Well, look no further! This right here is your new secret weapon.
Just a couple of days ago, I busted this little baby out when unexpected but oh-so-welcome guests popped by for a late lunch and it was a hit! I just threw together a big kale salad to serve on the side and, voila! A culinary masterpiece in no time!
Apple Dijon Pork Tenderloin
Serves 4 to 6
2 pork tenderloins
1 tablespoon vegetable oil
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 small onions, trimmed, peeled, and sliced into 12 wedges
1 tablespoon Dijon mustard
1 teaspoon grainy Dijon mustard
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh sage
¼ teaspoon ground cinnamon
2 Gala apples*, cored and sliced into 10 to 12 wedges
½ cup dry hard cider, dry white wine, or just regular apple cider
½ cup chicken stock
Preheat oven to 425ºF and set a large cast iron skillet over medium/medium-high heat.
Pat the pork tenderloin dry with paper towel and coat each with vegetable oil. Season liberally with salt and pepper and sear the pork tenderloins until evenly browned all over. Transfer the pork to a plate and add the butter to the pan. Add in the onions, season with a pinch of salt, and allow them to cook for about 5 minutes, stirring occasionally.
Meanwhile, in a small bowl, mix together the Dijon, grainy Dijon, thyme, sage, and cinnamon and brush this mixture all over the pork tenderloins.
Add the apples to the onions and continue to cook for about 5 to 7 minutes just to give them a little colour. Carefully deglaze the pan with the cider or white wine and nestle in the pork.
Roast the pork for 15 to 17 minutes or until the internal temperature reaches 145ºF.
When cooked, transfer the pork to a cutting board, cover it with foil, and allow it to rest for 5 to 8 minutes. Place the onions and apples back onto medium heat and add in the chicken stock. Using a wooden spoon, scrape up any browned bits off of the bottom of the pan and allow it to bubble away until the pork has rested.
Slice the pork and serve it alongside those lovely golden brown onions and apples.
*Any other firm, crisp, and sweet apple will work well here. Gala’s are my go-to but Red Princes are also scrumptious in this recipe!