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Here's everything you need for this hearty, succulent pork tenderloin. You can cook the apples and onions separately from the meat if you're worried they'll get soggy or soft.

Let's Get Started…

Ingredients To Gather:

• 2 (1- to 1-1/2-pound) pork tenderloins
• 2 tablespoons vegetable oil, plus more as needed
• 1 1/2 teaspoons salt, plus more as needed
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh thyme leaves
• 1/4 teaspoon ground black pepper
• 2 apples, cored and sliced (We use Granny Smith, Golden Delicious or
• Braeburn)
• 2 onions, sliced
• 1 cup chicken stock
• 1 tablespoon butter

Directions To Follow:

1. Heat oven to 425 degrees F (220 degrees C).
   Trim each tenderloin of any silver skin (this can be tough when cooked, just use a small sharp knife and slide the blade under and outward to remove it). Pat pork dry with paper towels.
   Then, using your hands, rub the tenderloins all over with 1 tablespoon of the oil, sprinkle with 1 1/2 teaspoons of salt, and rub until both tenderloins are evenly coated.
2. Heat a tablespoon of oil in a large cast iron skillet or heavy-bottomed oven-safe frying pan over medium heat. You will know when the pan is ready when the oil shimmers.
   Add the pork tenderloins and cook, turning occasionally, until evenly browned all over. This should take about 12 minutes.Transfer the browned pork to a large plate or cutting board.
   Check the pan, if it looks dry add 2 to 3 teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add additional oil). Now, add apples and onions then cook, stirring occasionally, until lightly browned around edges, about 5 minutes.
3. While the apples and onions cook, use a pastry brush (or use your hands) to rub the pork all over with the mustard, sprinkle it with 2 teaspoons of the thyme and black pepper, and rub until it’s evenly coated.
   Add the remaining teaspoon of thyme to the apples and onions, stir. Then, place pork tenderloins on top of apples and onions and slide into the oven. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F (63 and 65 degrees C).

Next, place the pork on a large plate, cover it with aluminum foil and let it sit for about 10 minutes. In the meantime, put the apples and onions back on the oven and cook over medium heat. Add chicken stock to the apples and onions and scrape the pan with a wooden spoon, making sure to get any browned bits that have stuck to the bottom of the pan. Bring the mixture to a simmer and cook until it's boiled down by half. Next, add butter, stir until the butter melts, and then slice the pork into 1-inch pieces. Serve the pork on top of the apples and onions and pour the sauce from it over it.

Check Out The Video On How It's Made!

Finished!

We love this recipe because it's just so darn easy! Tenderloin can sometimes be a difficult dish for a novice cook, but this version ensures that it turns out succulent and tender every time.

Happy Cooking & Enjoy!

Article Source: Inspired Taste