Pork and apples are a classic fall combination. In this dish, the pork is marinated to give it flavor and cooked with apples and onions so it doesn’t dry out. Serve it over Skinny Garlic Mashed Potatoes. Serves 6.
For the Pork
2 pork tenderloins, about 12 ounces each
1 teaspoon Dijon mustard
3 tablespoons sherry vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 clove garlic, minced
1 tablespoon vegetable oil
For the Apples and Onions
1 teaspoon vegetable oil
1 large white onion, sliced
3 tart apples, such as Honeycrisp, Cortland or Pink Lady, cored and sliced
3/4 cup apple cider
- Using a sharp knife, remove and discard any whitish-silver skin and visible fat from the tenderloins.
- In a mixing bowl, whisk the mustard, vinegar, olive oil, salt, pepper and garlic together. Pour the mixture into a resealable, plastic bag, add the trimmed tenderloins and marinate for at least 30 minutes or overnight in the refrigerator.
- Preheat a large skillet over high heat. Add the vegetable oil and swirl it around to coat the bottom of the pan.
- Remove the pork tenderloins from the bag and shake off any excess marinade. Lay the tenderloins in the skillet and don’t move for a minute or two until a brown sear forms. Turn the tenderloin and sear it on all sides. Transfer to a platter.
- Add a teaspoon of vegetable oil if needed to the skillet along with the apples and onions. Sauté until the onions are lightly caramelized and the apples soften, about 8 minutes. Add the apple cider, pork and any juices that have accumulated on the platter. Continue cooking for 8 to 12 minutes, turning the pork once about halfway through until an instant-read thermometer inserted into the thickest part of the meat registers 140°F for medium or 155°F for well done.
- Transfer the pork to a cutting board and let rest for a minute or two.
- Slice the pork and serve it over Skinny Garlic Mashed Potatoes with a large spoonful of the apple mixture on top.