Pork Tenderloin with Apples and Onions

Pork Tenderloin with Apples and Onions
slightly adapted from Inspired Taste


1 pork tenderloin (1 to 1-1/2 pounds)
2 teaspoons grapeseed or other neutral oil
1 teaspoon salt
1 tablespoon Dijon mustard
2 teaspoons dried thyme
1/4 teaspoon ground black pepper
1 large apple, cored and sliced
1 sweet onion, sliced
1 cup chicken stock
1 tablespoon butter


Preheat oven to 425 degrees F (220 degrees Celsius).

Trim tenderloin of any silver skin. Pat pork dry with paper towels. Then, using your hands, rub the tenderloin all over with 1 teaspoon of the oil, sprinkle with 1 teaspoon of salt, and rub until evenly coated.

Heat a teaspoon of oil in a large cast iron skillet or heavy-bottomed oven-safe frying pan over medium heat. Add the pork tenderloin and cook, turning occasionally, until evenly browned all over (this should take about 8 to 10 minutes). Transfer the browned pork to a large plate or cutting board.

Add the apples and onions to the pan and cook, stirring occasionally, until lightly browned around edges, about 4 minutes.

While the apples and onions cook, use a pastry brush (or use your hands) to rub the pork all over with the mustard, sprinkle it with 1 teaspoon of the thyme and 1/4 teaspoon black pepper, and rub until it is evenly coated.

Add the remaining 1 teaspoon of thyme to the apples and onions, stir. Then, place pork tenderloin on top of apples and onions and slide into the oven. Roast 10 to 15 minutes or until a thermometer inserted into the thickest part reads between 145 and 150 degrees. Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.

While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.

Slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.


I am super proud of this recipe. I’ve been trying to make some kind of pork chops, apples and onions dish for ages and while they were mostly very good, none were mind-blowing. I abandoned the idea for a good couple of years. Then I stumbled across this beautiful looking recipe using tenderloin instead of chops and I knew I had to try again. My kitchen skills are much improved since my last attempts and I had a feeling I would not only be able to find the right balance of meat to onions to apples to herbs, but also pull off a pan sauce worth raving about.

And I did. It was a resounding success. Steve, who was rather, um, not fond of any of my previous versions and was hesitant when I told him what I was making, said after a few bites: “You have to make this again next week. This is ridiculous.”

Agreed. It is a spectacular, delicious, repeatable dish. Finally. Success!


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