Pork Tenderloin with Onions and Apples

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

Pork Tenderloin with Onions and Apples

Juicy pork tenderloin is seared in a cast iron skillet, glazed with bourbon and Dijon, then cooked with sweet onions and crisp apples until everything is caramelized and irresistible. It's the kind of dinner that tastes like you planned all day, even if you started looking in the refrigerator twenty minutes ago.

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. Refrigerate or freeze.

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.
Don't overcook the pork or it will be dry!

Nutrition