PREP 15mins COOK 35mins TOTAL 50mins
Makes 6 Servings
YOU WILL NEED
2 pork tenderloins (about 1 1/2-pounds each) – we used Ontario Raised pork from Herrington’s Quality Butchers in Port Perry, Ontario
2 tablespoons Virgin Olive Oil, plus more as needed
1 1/2 teaspoons sea salt, plus more as needed
2 tablespoons Sarafino Apple Mustard
1 tablespoon chopped fresh or dried thyme leaves
1/4 teaspoon ground black pepper
2 apples, cored and sliced (we used Ontario McIntosh apples)
2 onions, sliced
1 cup chicken stock
1 tablespoon butter
DIRECTIONS
PREPARE PORK
Heat oven to 425 degrees F.
- Pat pork dry with paper towels and then rub with one tablespoon of the virgin olive oil and 1 1/2 teaspoons of salt.
- Heat a tablespoon of oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, occasionally turning, until evenly browned all over; about 12 minutes.
- Transfer to a large plate or cutting board. (The pork will not be cooked through).
PREPARE APPLES AND ONIONS
- Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add two to three teaspoons of additional oil.
- Add the apples and onions then cook, occasionally stirring, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.
TO FINISH
- Use a pastry brush (or use your fingers) to rub the seared pork all over with the Apple Mustard, 2 teaspoons of thyme, and the black pepper. Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven.
- Roast 15 – 20 minutes or until an internal thermometer inserted into the thickest part registers between 150-155 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
- While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium.
- Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
- To serve, slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.
Recipe adapted from inspiredtaste.net