2 (1 1/2 pound) pork tenderloins, 2 teaspoons vegetable oil, 1 teaspoon sea salt, 2 tablespoons vegetable oil, divided, or more as needed, 3 medium Granny Smith apples - peeled, cored, and sliced into eighths, 2 medium sweet onions, sliced vertically, 3 teaspoons chopped fresh thyme, divided, ¼ teaspoon ground black pepper, or to taste, 1 tablespoon Dijon mustard, 1 cup chicken stock, 1 tablespoon butter
Instructions
Preheat oven to 425 degrees F (220 degrees C). Trim pork tenderloins, pat dry, and rub with oil and sea salt. Brown the pork in an oven-proof skillet for 10 minutes, then set aside. Sauté apples and onions in the same skillet until translucent, then season with thyme and pepper. Coat pork with Dijon mustard and remaining thyme before nesting it back into the skillet. Roast for 15 minutes or until the internal temperature reaches 145 degrees F (63 degrees C). While the pork rests, reduce chicken stock by half in a saucepan and add it to the apple mixture. Bring to a boil, stir in butter, and serve the sliced pork over the sauce.
Nutrition
Total Fat 13g 17%, Saturated Fat 4g 19%, Cholesterol 104mg 35%, Sodium 563mg 24%, Total Carbohydrate 13g 5%, Dietary Fiber 2g 7%, Total Sugars 9g, Protein 36g, Vitamin C 7mg 34%, Calcium 24mg 2%, Iron 5mg 30%, Potassium 704mg 15%
