Pork Tenderloin with Apples
Juicy roasted pork tenderloin with caramelized apples and onions in a quick cider-mustard pan sauce, all in one skillet.
- Servings
- 4
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Oven
- 425°F220°C
Ingredients
Equipment
- Large oven-safe skillet
- Instant-read thermometer
Instructions
Heat the oven to 425°F. Trim any silvery membrane from the pork and season it all over with the salt, pepper and thyme.Heat the oven to 220°C. Trim any silvery membrane from the pork and season it all over with the salt, pepper and thyme.
Heat the oil in the skillet over medium-high heat and brown the pork on all sides, 6–8 minutes total. Move it to a plate.
Add the butter, apples and onion and cook, turning, until lightly caramelized, 4–5 minutes. Set the pork on top.
Roast until the thickest part of the pork reads 140°F, 12–15 minutes. Move the pork to a board to rest for 5 minutes; it will climb to 145°F.Roast until the thickest part of the pork reads 60°C, 12–15 minutes. Move the pork to a board to rest for 5 minutes; it will climb to 63°C.
Set the skillet over medium heat (the handle is hot). Add the cider, vinegar and mustard and simmer, scraping up the browned bits, until slightly syrupy, 3 minutes. Slice the pork and serve with the apples and sauce.
Notes
- Tenderloin is lean, so a thermometer makes all the difference. Slightly pink pork at 145°F is safe and juicy.
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Nutrition estimate
- Calories
- 295
- Protein
- 25 g
- Carbs
- 20 g
- Fat
- 14 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
