Roast Pork Tenderloin with Apples

This recipe is tasty (two thumbs up from both kids), and pretty quick.  Using a smaller cut like pork tenderloin keeps the cooking time down, and the roasted apples and onions reduce to a nice sauce for serving.

Gather Up:

• 2 pork tenderloins, about 2-1/2 lbs total
• 1 to 2 tbsp coconut oil (not pictured)
• 1 tsp sea salt
• 1 tbsp yellow mustard
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/4 tsp black pepper
• 8 cloves, whole
• 2 apples, cored and sliced
• 1-1/2 yellow onions, sliced
• 1/4 cup raisins
• 2 tbsp butter
• 1/2 cup dry white wine

Start out heating the oven to 425 degrees (convection roast if your oven has the setting).  Heat a large oven-safe skillet (at least 10″ x 2″ deep) over medium-high heat and melt one tablespoon of coconut oil.  Sprinkle the outside of the pork with the sea salt.  Sear the tenderloins on all sides, then transfer to a large plate while moving on to the next step.

Add the apples, onions, and raisins to the skillet.  Saute these (add a little more oil if needed) until they start to soften and lightly brown on the outside (about 5 minutes).

While the apples and onions are cooking, spread the outside of the pork with the mustard, then combine the thyme, basil, and black pepper together in a small bowl.  Sprinkle 3/4 of this mixture all over the outside of the pork, then add the remainder to the apple mixture along with the cloves.

Stir the herbs and cloves into the apples and onions, then place the tenderloins on top.  Transfer the pan to the pre-heated oven and roast for about 12 to 15 minutes, or just until a quick-read thermometer reads 145 degrees at the center of the thickest part.

Transfer the tenderloin back to a plate and cover with foil to rest.  Meanwhile, return the skillet to the stove top over medium heat and add the butter and white wine.  Bring to a simmer and cook, stirring occasionally, for about 10 minutes until the wine is reduced and the apples and onions are soft and syrupy.

Slice the tenderloin into 1/2-inch thick slices and serve over top the apples and onions.