Name: Roasted pork tenderloin with apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz pork tenderloin, patted dry; 3/4 medium Granny Smith apple, cored and sliced into 1/2-inch wedges; 1/2 medium red onion, sliced into 1/2-inch wedges; 2 tsp extra virgin olive oil; 2 1/2 tsp fresh thyme, leaves stripped; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp Dijon mustard

Ingredients

8 items

7 oz pork tenderloin, patted dry
¾ medium Granny Smith apple, cored and sliced into 1/2-inch wedges
½ medium red onion, sliced into 1/2-inch wedges
2 tsp extra virgin olive oil
2½ tsp fresh thyme, leaves stripped
¾ tsp salt
½ tsp black pepper
2 tsp Dijon mustard

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a sheet pan, toss the apple wedges and red onion with half the olive oil, half the salt, and half the thyme. Spread them into a single layer.
Roast the apples and onions alone for 10 minutes while you prepare the pork.
Rub the pork tenderloin, which should be roughly 2 inches thick, with the remaining olive oil. Coat it with the Dijon mustard and season all over with the remaining salt, black pepper, and thyme. If the pork has a thin tail end, tuck it under itself for even cooking.
Carefully place the pork on the sheet pan with the apples and onions. Roast for 15 to 20 minutes until the thickest part of the pork reaches its safe internal temperature and the apples are tender. Done when opaque in the center, 145°F.
Transfer the pork to a cutting board and let it rest for 5 minutes. If the apples need more color, return the pan to the oven for a few minutes while the meat rests. Slice the pork into medallions and serve with the roasted apples and onions.

Nutrition

Ingredients

Instructions

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