Pork Tenderloin with Roasted Apples and Onions

[b-man]

Pork Tenderloin with Roasted Apples and Onions


Ingredients:

1 large pork tenderloin (about 14 ounces)
3 tablespoons olive oil, divided
2 tablespoons whole grain Dijon mustard
2 teaspoons fennel seeds
1 large onion, sliced
2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick
1/2 cup dry white wine or apple cider

Preheat oven to 450F. Season pork with salt and pepper. Heat 2
tablespoons oil in large nonstick ovenproof skillet over medium-high
heat. Add pork and sear until all sides are brown, turning
occasionally, about 5 minutes. Transfer pork to plate. Cool slightly.

Spread mustard over top and sides of pork; press fennel seeds into
mustard. Add remaining 1 tablespoon oil to skillet. Add onion slices
and apples; saute over medium heat until golden, about 5 minutes.
Spread evenly in skillet and sprinkle with salt and pepper. Place
pork atop apple-onion mixture.

Transfer skillet to oven and roast until apple-onion mixture is soft
and brown and meat thermometer inserted into center of pork registers
150F, about 15 minutes. Transfer pork to platter and tent with foil.
Let stand 5 minutes.

Meanwhile, pour white wine over apple-onion mixture in skillet. Stir
mixture over high heat until slightly reduced, about 2 minutes. Cut
pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion
mixture onto plates. Top with pork and serve.

B-man

[everhopeful2005]

Pork Tenderloin with Creamy Herb Sauce

1 tablespoon olive oil
1 teaspoon fresh parsley (or more per taste)
1/2 cup minced baby carrots
1/2 tsp seasoned pepper (Lawry's)
1 1/2 lbs pork tenderloin medallions
1/2 tsp beef bouillon granules
2 tsp flour
2/3 cup light cream
1 tsp fresh basil (or more to taste)
1/4 cup dry white wine

Heat oil in a skillet over medium heat, cook carrots in oil for 5 minutes, stirring often. Add pork and cook until lightly browned. Remove only pork and keep warm.

In the skillet, stir together flour, basil, parsley, pepper seasoning and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

Serve and enjoy!

Hope this qualifies me to be here as a newbee!!!!