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Pork Tenderloin with Apples


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Member since 2016

Serves 4 | Prep Time 20 | Cook Time 30

Ingredients

1 large pork tenderloin (about 14 oz)
3T olive oil, divided
2T whole grain Dijon mustard
2tsp fennel seeds
1 large onion sliced
2 medium Granny Smith apples, peeled, cored, sliced 1/4"
1/2C 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.


Pairs Well With


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