Now Reading
Pork Tenderloin with Apples and Onions

Pork Tenderloin with Apples and Onions

Elegant and easy, savory and sweet pork tenderloin with apples and onions comes with a side and a sauce all-in-one.

Elegant and easy, savory and sweet pork tenderloin with apples and onions comes with a side and a sauce all-in-one.

Elegant and easy, savory and sweet pork tenderloin with apples and onions comes with a side and a sauce all-in-one. This is by far one of my favorite fall recipes. It’s elegant enough to serve to dinner guests and simple enough to make on a busy weeknight. This is a sponsored post for SheSpeaks/Smithfield at Walmart.

I use fresh ingredients whenever possible and apples are so plentiful this time of the year. They are turning up in so many of my recipes lately. Choosing the right pork tenderloin for this recipe is important too. Smithfield All Natural Fresh Pork has no added steroids or hormones, making it something I can feel good about feeding to my family. Plus, it’s conveniently available at my local Walmart.

Elegant and easy, savory and sweet pork tenderloin with apples and onions comes with a side and a sauce all-in-one.

Perfect roasted pork tenderloin is juicy, moist and full of flavor. That’s exactly what you’ll get with this easy pork tenderloin recipe.

Pork tenderloin is lean and has almost no fat. So, keeping it moist and juicy can be tricky. The trick is to sear it first on all sides, before putting it into the oven. This helps keep the juices inside, and also adds wonderful color and flavor.

Most often, you will find that pork tenderloins are sold in packages with two tenderloins. Such is the case with the Smithfield pork tenderloin that I purchased from Walmart.

Elegant and easy, savory and sweet pork tenderloin with apples and onions comes with a side and a sauce all-in-one.

Pork Tenderloin with Apples and Onions

(yields 6 servings)

Ingredients:
1 large (2 1/2-pound) Smithfield All Natural Pork Tenderloin
3 tablespoons vegetable oil, divided
1 1/2 teaspoons salt, plus more as needed
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme leaves, divided
1/4 teaspoon ground black pepper, plus more as needed
3 Granny Smith apples, cored and sliced
2 onions, halved and sliced
3/4 cup chicken stock
3/4 cup apple cider (or apple juice)
1 tablespoon butter

Directions:

Preheat oven to 450 degrees. Season pork on all sides with salt and pepper.

See Also
Two duck fart shot side photo

Heat 2 tablespoons oil in a large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate to cool slightly. Spread Dijon mustard over top and sides of pork and sprinkle with half of the thyme. Add remaining 1 tablespoon oil to the skillet. Add onion slices and apples, saute over medium heat until golden for about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop the apple-onion mixture.

Transfer the 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 5-10 minutes.

While the pork rests, pour apple cider and chicken stock over apple-onion mixture in skillet, lifting any brown bits from the bottom. Sprinkle apples and onions with additional thyme. Bring to a simmer and cook until reduced by half. Add butter and stir until melted. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.

Elegant and easy, savory and sweet pork tenderloin with apples and onions comes with a side and a sauce all-in-one.

The apples in the recipe break down a lot during the cooking process creating a beautiful sauce. I hope you will try this recipe. It’s definitely one of my favorite recipes for fall and the holiday season.

Pork Tenderloin with Apples and Onions

Pork Tenderloin with Apples and Onions

About a Mom
No ratings yet
Servings 6 servings

Ingredients
  

  • 1 large 2 1/2-pound Smithfield All Natural Pork Tenderloin
  • 3 tablespoons vegetable oil divided
  • 1 1/2 teaspoons salt plus more as needed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh thyme leaves divided
  • 1/4 teaspoon ground black pepper plus more as needed
  • 3 Granny Smith apples cored and sliced
  • 2 onions halved and sliced
  • 3/4 cup chicken stock
  • 3/4 cup apple cider or apple juice
  • 1 tablespoon butter

Instructions
 

  • Preheat oven to 450 degrees. Season pork on all sides with salt and pepper.
  • Heat 2 tablespoons oil in a large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate to cool slightly. Spread Dijon mustard over top and sides of pork and sprinkle with half of the thyme. Add remaining 1 tablespoon oil to the skillet. Add onion slices and apples, saute over medium heat until golden for about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop the apple-onion mixture.
  • Transfer the 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 5-10 minutes.
  • While the pork rests, pour apple cider and chicken stock over apple-onion mixture in skillet, lifting any brown bits from the bottom. Sprinkle apples and onions with additional thyme. Bring to a simmer and cook until reduced by half. Add butter and stir until melted. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.
Tried this recipe?Let us know how it was!
View Comments (24)

Leave a Reply

Your email address will not be published.

Recipe Rating




Scroll To Top