Ozark Foodie

By: 
Lonnie Taylor
Contributing Reporter
One of my favorite winter meals is: Pork Tenderloin with Roasted Apples and Onions. A great weekday meal and also excellent for a company dinner. Preheat the oven to 450°F.
 
1 pork tenderloin (about 14 ounces), season with salt and pepper
3 tablespoons olive oil, divided
2 tablespoons whole grain Dijon mustard
2 teaspoons dried thyme, crush to release flavor
1 large onion, sliced
2 apples, peeled, cored, sliced 1/4 inch thick
1/2 cup dry white wine or apple cider
 
Heat 2 tablespoons oil in large 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 thyme 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.

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