Pork Tenderloin, Apples & Onions

An easy dinner that comes together in one pan and since it roasts on a bed of apples and onions, it’s absolutely delicious!

Ingredients

• Pork Tenderloin  ·  1 
• Large Onion, thinly sliced  ·  1 
• Garlic Cloves, minced  ·  3 
• Herbies Pork Spice Mix  ·  2 tablespoons 
• Herbies Rosemary Leaves, ground  ·  1/2 teaspoon 
• Dijon Mustard  ·  1/2 tablespoon 
• Chicken Broth  ·  1/2 cup 
• Apple Cider  ·  1/2 cup 
• Honey Crisp Apples, thinly sliced  ·  2 
• Williamson Wines Extra Virgin Olive Oil  ·  2 tablespoons 
• Butter  ·  1 tablespoon 
• Herbies Thyme Leaves, rubbed  ·  1/2 teaspoon 

Instructions

Pre heat your oven to 375 degrees.

Start by seasoning the pork tenderloin with Herbie's Pork Spice, make sure to really rub it into the tenderloin to form a nice crust.

Next, slice your apples. Keeping the skins on cut them into 1/4's and then thinly slice each side in 1/8th inch slices. Set aside.

Heat the Williamson Wines Olive Oil in a large pan with sides over medium high heat. Once the oil begins to shimmer add the whole pork tenderloin to the pan. To get a nice sear on all sides add another tablespoon of olive oil mid way through searing to ensure that the entire tenderloin is seared evenly. About 4 min on each side. The pork will not be cooked all the way through but remove from the pan onto a plate and set aside.

Next, whisk the chicken stock, Dijon mustard in a small bowl to break up all of the clumps.

Add the slice apples and onions to the same pan you seared the pork in and turn the heat up to medium temperature and cook for 3-4min. Season with a pinch of salt and deglaze the pan with the chicken stock mustard mixture.

Then add the thyme, rosemary, garlic and stir to combine then add the apple cider and reduce the liquid by 1/2. Add the pork tenderloin back to the pan and roll it around a few times so it is coated with liquid and the apples/onions.

Bake in the oven for about 20-25 minutes. Remove the tenderloin from the pan so it can rest then add 1 tablespoon of butter to the pan to tighten up the sauce.

Slice the pork add the slices back to the pan and coat with the finished sauce. Garnish with fresh rosemary if you'd like and serve immediately. Enjoy with Joy Sauvignon Blanc.