Pork Tenderloin with Apples

Ingredients

• 2 lbs Pork Tenderloin
• 2 Apples (Granny Smith or Honeycrisp)
• 1 medium Onion
• 2 cloves Garlic
• 2 tablespoons Olive Oil
• 2 tablespoons Apple Cider Vinegar
• 1/2 cup Chicken Broth (Gluten-Free)
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Dried Rosemary
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 tablespoon Dijon Mustard
• 1 teaspoon Arrowroot Starch (optional, for thickening)
• 1 tablespoon Water (optional, for thickening)

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Trim any silver skin from the pork tenderloin and cut into 1-inch thick medallions.

3. 3

   Season the pork with salt, pepper, thyme, and rosemary.

4. 4

   Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork medallions on all sides until browned, about 2-3 minutes per side. Remove pork from skillet and set aside.

5. 5

   Add sliced onions and minced garlic to the skillet and cook until softened, about 5 minutes.

6. 6

   Add sliced apples, apple cider vinegar, and chicken broth to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.

7. 7

   Stir in Dijon mustard. Place the seared pork medallions on top of the apple mixture in the skillet.

8. 8

   Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

9. 9

   If desired, thicken the sauce by whisking together arrowroot starch and water. Stir into the skillet and simmer on the stovetop for a minute or two until thickened.

10. 10

    Let the pork rest for a few minutes before serving. Spoon the apple mixture over the pork and serve immediately.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.