Pork Tenderloin with Apples and Onions

Name: Pork Tenderloin with Apples and Onions
Total time: 60
Yield: 6
Ingredients: 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; 0.25 teaspoon ground black pepper, or to taste; 1 tablespoon Dijon mustard; 1 cup chicken stock; 1 tablespoon butter

Recipe by Bibi from allrecipes.com

Dinner 60 Mins.

Ingredients

6 servings

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2 (1 1/2 pound) pork tenderloins
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2 teaspoons vegetable oil
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1 teaspoon sea salt
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2 tablespoons vegetable oil, divided, or more as needed
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3 medium Granny Smith apples - peeled, cored, and sliced into eighths
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2 medium sweet onions, sliced vertically

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3 teaspoons chopped fresh thyme, divided
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0.25 teaspoon ground black pepper, or to taste
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1 tablespoon Dijon mustard
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1 cup chicken stock
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1 tablespoon butter

Instructions

Preheat the oven to 425 degrees F (220 degrees C).
Trim silver skin from pork tenderloins; pat dry using paper towels. Rub 2 teaspoons vegetable oil over tenderloins, then rub with sea salt.
Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers. Cook tenderloins in hot oil, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
Add remaining 1 tablespoon vegetable oil to any drippings in the skillet. Cook apples and onions in hot oil, stirring occasionally, until onions turn translucent, about 5 minutes; add more oil if the skillet gets dry. Season with 1 teaspoon thyme and black pepper; stir gently to combine. Remove from heat.
Use a pastry brush to spread Dijon mustard evenly over tenderloins. Sprinkle with remaining 2 teaspoons thyme. Nestle tenderloins into the skillet with apple mixture.
Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the skillet from the oven and transfer pork to a large platter. Cover with aluminum foil and let rest.
Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by half, 8 to 10 minutes. Pour into the skillet with apple mixture. Cook over medium-high heat until boiling, about 5 minutes; stir in butter until melted.
Slice pork and serve over apple mixture.