Pork Tenderloin With Apples and Onions – Inspired Taste (Video)

Today I’d like to share a recipe that has been a favorite of our family for a couple of years. This recipe brings together a melt-in-your-mouth pork tenderloin with a glorious sauce of apples and onions that perfectly complements the entire meal! We love pork tenderloin, but I like to change it up a bit, and this recipe from Joanne and Adam over at Inspired Taste was just what I was searching for when deciding what to make for dinner. You can learn more about them here. Although this is the only recipe of theirs that I’ve tried so far, it appears that they have a slew of wonderful categories, so that you can find exactly what you need based on diet, ingredient, etc. Please be sure to check them out, and let me know what you think.

My favorite part of this recipe is the sauce that happens from cooking the apples and onions together. You can certainly cook them a little less, but for me, I always allow them to cook a little bit extra, as the sauce is just so velvety and delicious, the flavors meld together to create a lovely sauce. Let’s jump right in!

Ingredients

• 2 pork tenderloins (about 1 1/2-pounds each)
• 2 tablespoons vegetable oil, plus more as needed
• 1 1/2 teaspoons salt, plus more as needed
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh thyme leaves
• 1/4 teaspoon ground black pepper
• 2 apples, cored and sliced (I used Granny Smith)
• 2 onions, sliced
• 1 cup chicken stock
• 1 tablespoon butter

Instructions

Preheat oven to 425⁰ F.

Use paper towel to pat pork tenderloin dry, then use a sharp knife to remove the silverskin – which is very tough connective tissue that will not melt during the cooking process, which is why we need to remove it.

Rub pork with 1 tablespoon oil and the salt.  I did not use as much salt as the recipe calls for, simply because we try to watch our sodium intake, but you could certainly use all 1 ½ teaspoons if you prefer. 

Heat 1 tablespoon olive oil in cast iron or another oven-safe skillet over medium heat for 2-3 minutes, until oil shimmers.  Sear pork on all sides until golden brown, about 12 minutes total.

Meanwhile, chop 1 tablespoon fresh thyme, core, peel and slice 2 apples and slice 2 onions.  Cut apples in half once sliced. I like to use at least one additional apple, if I have them on hand.

Once pork is browned, remove and set aside.  Add in apples and onions, cooking for 5 minutes, then add in thyme. 

Brush pork with 1 tbsp Dijon mustard and 2 tsp thyme.

Add pork back to pan on top of the apple and onion mixture.  Bake for 10-15 minutes, or until the internal temperature of the pork reaches a minimum of 145⁰ F.  I used the probe on my instant read thermometer so I would not have to keep opening the oven to check the temperature.

Remove pork to cutting board, and let rest for 10 minutes. Meanwhile place skillet back on stove-top over medium heat. Add chicken stock, scraping any bits of deliciousness from the bottom of the pan.  Bring mixture to a simmer, and cook until reduced by half.  Add in butter, stir until incorporated into sauce. 

Slice, pour sauce over pork, and serve immediately. 

That’s it!  We enjoy this over green beans and with mashed potatoes for sure, but I am sure this would be wonderful with a low-carb side, such as salad or even mashed cauliflower.  Please let me know when you give this a try, and be sure to visit Adam and Joanne over at Inspired Taste, and tell them I said hello!!

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