Mustard Pork Tenderloin with Apples

Ingredients

• 1 pork tenderloin, about 1 1/4 pounds (570 g), silver skin removed
• 2 tablespoons olive oil, divided
• 3/4 teaspoon fine salt, divided
• 1/4 teaspoon ground black pepper
• 2 medium firm apples, cored and cut into 1/2-inch wedges
• 1 small yellow onion, cut into thin wedges
• 2 garlic cloves, minced
• 3/4 cup low-sodium chicken broth (180 ml)
• 2 tablespoons whole-grain mustard
• 1 tablespoon pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon fresh thyme leaves

Method

1. 01

   Heat a conventional oven to 425°F (220°C). Pat the pork dry and season with 1/2 teaspoon salt and the pepper. Use pork tenderloin, not the much larger pork loin roast; the timing here is for a single narrow tenderloin.

2. 02

   Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Sear the pork for 5–6 minutes total, turning to brown the main sides. Transfer to a plate reserved for the partly cooked pork.

3. 03

   Reduce to medium heat and add the remaining tablespoon oil, apple wedges, onion, and remaining 1/4 teaspoon salt. Cook for about 4 minutes, turning gently, until a few edges begin to color. Add the garlic and stir for 30 seconds.

4. 04

   Whisk the broth, mustard, maple syrup, and vinegar together, then pour into the skillet. Add the thyme and scrape up the browned bits. Return the pork and its collected juices to the pan, resting it among the apples rather than completely submerging it.

5. 05

   Transfer the skillet to the oven and roast for about 12–18 minutes, starting checks at 12 minutes. Insert an instant-read thermometer into the thickest part of the pork; it must reach 145°F (63°C) before leaving the heat. Time depends on the tenderloin's thickness, so use the thermometer rather than color alone. Use oven mitts for the skillet handle, which stays hot after it leaves the oven.

6. 06

   Move the cooked pork to a clean board and rest for at least 3 minutes; 5 minutes makes slicing easier. Meanwhile, simmer the apples and sauce on the stovetop for 2–3 minutes if the sauce needs thickening. Add a splash of water if it reduces too far. Slice the pork across the grain and serve with the apples, onion, and sauce, divided among four plates.

7. 07

   Choose apples that keep some shape, such as Braeburn, Granny Smith, or Pink Lady. If using dried thyme, use 1/2 teaspoon instead of the fresh leaves. For a more substantial dinner, serve with potatoes or a vegetable side prepared separately.

8. 08

   Refrigerate leftovers within 2 hours in a shallow covered container for up to 3–4 days. Reheat the pork gently with some sauce, covered, until it reaches 165°F (74°C). Add a little broth to prevent the slices drying out.