Pork Tenderloin with Caramelized Apples and Onions

Pork tenderloin sliced on a white plate surrounded by cooked apples.

Pork Tenderloin with Caramelized Apples and Onions

Juicy pork tenderloin, brushed with a bourbon glaze, is cooked in an iron skillet alongside onions and apples. A one-skillet meal done in less than 30 minutes! It’s fast, it’s sassy, and it’ll make you look like the kind of person who casually drops words like “mise en place” at PTA meetings.

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 20

Resting Time 30

Total Time 1

Servings

Calories 425kcal

Author Marye Audet-White

Ingredients

1 ½ pounds pork tenderloin
salt and pepper to taste
1 teaspoon sage or herbes de provence
2 tablespoons oil
½ cup brown sugar
3 tablespoons Dijon mustard
2 tablespoons bourbon you may substitute apple cider
1-½ pounds honeycrisp apples sliced into wedges

Instructions

Season pork with salt and pepper.
Let stand for 30 minutes if possible - or wrap and store in the refrigerator overnight. You can skip this step but it does make the meat more flavorful.
Stir together brown sugar, dijon mustard, herbes de provence, and bourbon. Rub mixture all over pork.
Heat oil in a heavy skillet over medium heat and brown the pork on all sides.
Add apples and onion and cover. Turn heat to low.
Cook until apples are tender and pork is done, stirring the apples and onions occasionally. This will take about 15 minutes. Current practice is for the pork to be a little pink in the center - 145F with an instant-read thermometer. This will ensure it's tender and juicy.
Let stand 5 to 10 minutes before slicing. Garnish with fresh parsley or thyme.

Notes

Storage:

Let come to room temperature and place in an airtight container.

In the refrigerator, leftovers will keep for three to four days. In the freezer, it'll last for about three months, though the apples may be softer after thawing.

Tips:

Let the meat rest for 10 minutes before slicing.
Transfer the pork from the skillet to a cutting board to prevent it from overcooking while it rests. Cast iron stays hot for a while.

Nutrition