Pork Tenderloin with Roasted Apples and Onions
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.