Preheat oven to 425 degrees. Pat dry pork using paper towels and season with salt. Heat about 1 tablespoon of oil to a large oven-proof skillet (preferably cast iron) over medium-high heat. Add pork to the skillet, rotating every 2-3 minutes to brown all sides, about 8-10 minutes total. Remove pork and let rest on a plate.
Add in the remaining 1 tablespoon of oil to the skillet. Add apples and onions to the skillet and cook stirring occasionally about 6-8 minutes or until onions are translucent and lightly browned.
While the apples and onions are cooking, combine the dijon mustard and thyme in a small bowl and spread the mixture evenly over the pork tenderloins.
Add 1 tablespoon of butter and 1 1/2 cups of chicken stock to the skillet with the apples and onions. Use a wooden spoon to scrape up the brown bits from the bottom of the pan. Place the seared pork tenderloins on top of the onion and apple mixture and place in the oven and roast uncovered for 15-20 minutes or until the pork reaches an internal temperature of 145 to 150 degrees.
Remove the skillet from the oven and transfer the pork to a cutting board. Cover the pork with aluminum foil and let it rest for about 10 minutes. To serve, slice the pork into 1-inch thick pieces and top with the apples, onions, and any remaining drippings from the skillet.
Ingredients
Directions
Preheat oven to 425 degrees. Pat dry pork using paper towels and season with salt. Heat about 1 tablespoon of oil to a large oven-proof skillet (preferably cast iron) over medium-high heat. Add pork to the skillet, rotating every 2-3 minutes to brown all sides, about 8-10 minutes total. Remove pork and let rest on a plate.
Add in the remaining 1 tablespoon of oil to the skillet. Add apples and onions to the skillet and cook stirring occasionally about 6-8 minutes or until onions are translucent and lightly browned.
While the apples and onions are cooking, combine the dijon mustard and thyme in a small bowl and spread the mixture evenly over the pork tenderloins.
Add 1 tablespoon of butter and 1 1/2 cups of chicken stock to the skillet with the apples and onions. Use a wooden spoon to scrape up the brown bits from the bottom of the pan. Place the seared pork tenderloins on top of the onion and apple mixture and place in the oven and roast uncovered for 15-20 minutes or until the pork reaches an internal temperature of 145 to 150 degrees.
Remove the skillet from the oven and transfer the pork to a cutting board. Cover the pork with aluminum foil and let it rest for about 10 minutes. To serve, slice the pork into 1-inch thick pieces and top with the apples, onions, and any remaining drippings from the skillet.