Ingredients
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2 (1 1/2 pound) pork tenderloins
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2 teaspoons vegetable oil
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1 teaspoon sea salt
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2 tablespoons vegetable oil, divided, or more as needed
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3 medium Granny Smith apples - peeled, cored, and sliced into eighths
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2 medium sweet onions, sliced vertically
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3 teaspoons chopped fresh thyme, divided
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¼ teaspoon ground black pepper, or to taste
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1 tablespoon Dijon mustard
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1 cup chicken stock
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1 tablespoon butter
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Trim silver skin from pork tenderloins; pat dry using paper towels. Rub 2 teaspoons vegetable oil over tenderloins, then rub with sea salt.
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Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers. Cook tenderloins in hot oil, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
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Add remaining 1 tablespoon vegetable oil to any drippings in the skillet. Cook apples and onions in hot oil, stirring occasionally, until onions turn translucent, about 5 minutes; add more oil if the skillet gets dry. Season with 1 teaspoon thyme and black pepper; stir gently to combine. Remove from heat.
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Use a pastry brush to spread Dijon mustard evenly over tenderloins. Sprinkle with remaining 2 teaspoons thyme. Nestle tenderloins into the skillet with apple mixture.
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Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the skillet from the oven and transfer pork to a large platter. Cover with aluminum foil and let rest.
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Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by half, 8 to 10 minutes. Pour into the skillet with apple mixture. Cook over medium-high heat until boiling, about 5 minutes; stir in butter until melted.
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Slice pork and serve over apple mixture.
Recipe Tips
The Granny Smith apples will cook down and become a sauce for the pork. If you want the apples to keep their shape, use Golden Delicious or another firm cooking apple of your choice.
You can reduce chicken stock in a microwave-safe container in the microwave instead of on the stovetop.
Nutrition Facts (per serving)
| 313 | Calories |
| 13g | Fat |
| 13g | Carbs |
| 36g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 313 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 4g | 19% |
| Cholesterol 104mg | 35% |
| Sodium 563mg | 24% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 2g | 7% |
| Total Sugars 9g | |
| Protein 36g | 72% |
| Vitamin C 7mg | 8% |
| Calcium 24mg | 2% |
| Iron 5mg | 30% |
| Potassium 704mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
