Pork Tenderloin with Apples and Pan Gravy
  • 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
  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.
Recipe by Farmgirl Follies | Jennifer Kiko at https://www.farmgirlfollies.com/2014/01/pork-tenderloin-with-apples-and-pan-gravy-15919.html