Juicy Roasted Pork Tenderloin
Ingredients
- 2 pork tenderloins
about 1 1/2-pounds each
- 2 tablespoons vegetable oil
plus more as needed
- 1 1/2 teaspoons salt
plus more as needed
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh thyme leaves
- 1/4 teaspoon ground black pepper
- 2 apples
cored and sliced, we like Granny Smith, Golden Delicious or Braeburn
- 2 onions
sliced
- 1 cup chicken stock
see our homemade chicken stock recipe
- 1 tablespoon butter
Directions
- 1
Heat oven to 425 degrees F. Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
- 2
Pat pork dry with paper towels and then rub with one tablespoon of the oil and 1 1/2 teaspoons of salt. Heat a tablespoon of oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, occasionally turning, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
- 3
Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add two to three teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add extra oil).
- 4
Add the apples and onions then cook, occasionally stirring, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.
- 5
Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and the black pepper. Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven.
- 6
Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
- 7
While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
- 8
To serve, slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.
Juicy Roasted Pork Tenderloin
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About this Recipe
Craving a perfectly tender, incredibly juicy pork tenderloin that tastes like it came from your favorite restaurant? This recipe is your secret weapon, transforming a simple cut of meat into a flavorful centerpiece with minimal effort.
The real magic here lies in searing the pork tenderloin before it hits the oven. This crucial step locks in moisture and develops a rich, golden crust, ensuring every bite is moist and packed with flavor. Roasting it atop a fragrant bed of apples and onions infuses the pork with subtly sweet and savory notes, creating a delightful pairing.
Expect a beautifully cooked pork tenderloin that's remarkably tender on the inside with a lovely seared exterior. The accompanying apples and onions become wonderfully soft and caramelized, absorbing all the delicious pan juices. This dish delivers a comforting yet elegant experience, proving that simple techniques can yield extraordinary results. It's a truly satisfying meal that feels special without demanding complex skills.
While this recipe shines with its specified ingredients, feel free to experiment with the apple varieties based on your preference; Granny Smith, Golden Delicious, or Braeburn are all excellent choices. For a different flavor profile, consider adjusting the type of mustard if you have a favorite, though Dijon provides a classic tang that complements the pork beautifully.
This Juicy Roasted Pork Tenderloin is perfect for a cozy weeknight dinner or impressive enough to serve guests. The built-in side of apples and onions means you have a complete, well-balanced meal ready to enjoy.