SAMHUINN: Pork Tenderloin with Roasted Apples and Onions
1 large pork tenderloin (about 14 ounces)
3 tablespoons olive oil, divided
2 tablespoons whole grain Dijon mustard
2 teaspoons fennel seeds
1 large onion, sliced
2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick
1/2 cup 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.
Serve with: Red-skinned potatoes roasted with thyme, and steamed green
beans.
Makes 4 servings.
