Pork Tenderloin with Apples and Pan Gravy

apples and onions

I bought pork tenderloin on sale and immediately set out in search of a new recipe. I always seem to have apples and onions on hand. And who doesn’t love a bit of gravy! To make this rustic, yet elegant dish you will need a large cast iron skillet.

Ingredients:  (Save and print the complete recipe at the bottom of the page.)

  • pork tenderloin (there are two pieces in the package, about 1- to 1-1/2 pounds each)
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons salt
  • 1 tablespoon course-ground Dijon mustard
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon ground black pepper
  • 4 apples, cored and thinly sliced (I used yellow delicious)
  • 2 large onions, thinly sliced
  • 1-2 cups chicken stock
  • 2 tablespoons unsalted butter
  • tablespoon of flour

Step 1: Preheat oven to 425 degrees. Heat a tablespoon of canola oil in a cast iron skillet. Slather the pork tenderloin pieces with the other tablespoon of oil. Sprinkle liberally with salt and pepper. Add the pork to the skillet and sear the meat until it is a nice golden brown, about 10 minutes. Searing seals in the juices and gives the meat a lovely appearance.

Sear pork tenderloin in a cast iron skillet

Step 2: Transfer the pork to another platter. Add apples and onions to the skillet with a tablespoon of butter, tablespoon of apple cider vinegar and half of the chopped thyme. Saute until tender and slightly browned, about five minutes. While apples are cooking, slather the pork with course-ground Dijon mustard. Sprinkle with remaining half of the thyme. Add more black pepper if desired.

Pork tenderloin slathered in course Dijon mustard

Step 3: When apple onion mixture is tender, remove from heat. Return browned pork to the skillet, arranged on top of the apples. Put cast iron skillet in the 425-degree oven for about 15 minutes. Roasting time will vary. Use an instant-read meat thermometer. Remove pork when center temperature reaches 145 degrees.

Note: Oven temperatures vary. It took about 15 minutes for the pork to reach 145 in my oven. Other readers report it takes a bit longer. Use your trusty meat thermometer to be sure.

Pork Tenderloin with Apples & Onions roasted in a cast iron skillet

Step 4: Remove skillet from oven. Transfer pork to a cutting board. Tent with aluminum foil and allow pork to rest. It will continue cooking for the first few minutes and all of the juices will be reabsorbed. While pork rests, return skillet to the stove. Add 1 cup of chicken stock and simmer, scraping up any bits from the bottom and sides of the pan. Simmer until liquid is reduced by half, 2-3 minutes.

Apples in cast iron skillet

Step 5: Transfer apples and onions to a serving platter with a slotted spoon. Be sure to reserve those pan juices! Continue to simmer juices in the skillet and add remaining cup of broth and tablespoon of butter. When bubbling, whisk in 1 tablespoon of flour. Continue whisking until smooth and thickened. Turn off heat. Remove foil from pork and slice. Arrange on top of apples and onions on the platter. Drizzle pan gravy over the top of the pork.

Pork Tenderloin with Apples & Onions

Sprinkle with a little chopped fresh parsley if desired. Serve with green beans or another green vegetable.

Pork Tenderloin with Apples, Onions & Pan Gravy

And if you’re in need of a dessert to accompany this fabulous meal I recommend you get creative with chocolate cake. Or better yet let your kids be creative with chocolate cake!

snowman cake

Enjoy!

 

Pork Tenderloin with Apples and Pan Gravy
 
Ingredients
  • Pork tenderloin (there are two pieces in the package, about 1- to 1-1/2 pounds each)
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons salt
  • 1 tablespoon course-ground Dijon mustard
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon ground black pepper
  • 4 apples, cored and thinly sliced (I used yellow delicious)
  • 2 large onions, thinly sliced
  • 1-2 cups chicken stock
  • 2 tablespoons unsalted butter
  • 1 tablespoon of flour
Instructions
  1. Preheat oven to 425 degrees. Heat a tablespoon of canola oil in a cast iron skillet.
  2. Slather the pork tenderloin pieces with the other tablespoon of oil. Sprinkle liberally with salt and pepper.
  3. Sear pork in a cast iron skillet until it is a nice golden brown, about 10 minutes. Searing seals in the juices and gives the meat a lovely appearance.
  4. Transfer the pork to another platter. Add apples and onions to the skillet with a tablespoon of butter, tablespoon of apple cider vinegar and half of the chopped thyme. Saute until tender and slightly browned, about five minutes.
  5. While apples are cooking, spread course-ground Dijon mustard over pork surface. Sprinkle with remaining half of the thyme. Add more black pepper if desired.
  6. When apple onion mixture is tender, remove from heat.
  7. Return browned pork to the skillet, arranged on top of the apples.
  8. Put cast iron skillet in the 425-degree oven for 25-30 minutes. Roasting time will vary. Use an instant-read meat thermometer. Remove pork when center temperature reaches 145 degrees.
  9. Remove skillet from oven. Transfer pork to a cutting board. Tent with aluminum foil and allow pork to rest. It will continue cooking for the first few minutes and all of the juices will be reabsorbed.
  10. While pork rests, return skillet to the stove. Add 1 cup of chicken stock and simmer, scraping up any bits from the bottom and sides of the pan. Simmer until liquid is reduced by half, 2-3 minutes.
  11. Transfer apples and onions to a serving platter with a slotted spoon. Be sure to reserve those pan juices!
  12. Continue to simmer juices in the skillet and add remaining cup of broth and tablespoon of butter. When bubbling, whisk in 1 tablespoon of flour. Continue whisking until smooth and thickened. Turn off heat.
  13. Remove foil from pork and slice. Arrange on top of apples and onions on the platter. Drizzle pan gravy over the top of the pork.
  14. Sprinkle with a little chopped fresh parsley if desired.
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3 Comments

  • comment-avatar
    Nanny January 6, 2014 (7:26 pm)

    That really looked yummy!!!!

  • comment-avatar
    Julienne January 7, 2014 (3:29 am)

    This recipe is very good but it took longer than 15 mins to get the tpayure of the pork up to 145….. More like 35 mins.

    • comment-avatar
      Jennifer Kiko January 7, 2014 (7:54 am)

      Thanks for your feedback, Julienne! Roasting times will vary, that’s why I always use a meat thermometer. I will make an additional notation in the recipe. Happy cooking!