Pork Tenderloin with Apples & Onions

I look at the pork tenderloin packs at Costco and feel a bit of dismay.
Whatever can I do with these now?
The two pack actually has two tenderloins in each pack... which give you 4 tenderloins.
A bit much for a small family, or only two, like we are these days.
I do love tenderloin as it's so tender and lean and delicious when grilled.
But what to do in the winter....?
Here's a perfect Fall idea that is very easy and super delicious.
We made this with one tenderloin, which made 2 dinners and 2 lunches.  
The other tenderloin, I shredded into smaller pieces and sauteed like Mexican fajitas.
Again it made 2 dinners and 2 lunches.
The other two? I froze them, after all, there is only so much tenderloin two people can eat in a week.

My husband's comments on this recipe were "I would never order this in a restaurant, but it's really good".  He repeated that after eating this for lunch a day or so later.  I'd say that was a vote of confidence.  I tend to agree, I wasn't sure I would like the sweetness of the apples but I found it balanced by the onions and mustard with the tender pork.
 
My inspiration recipe came from this great site.  Please give it a read if you find my instructions too simple.       

Serves 4
Ingredients


1 pork tenderloins (approx 1 1/2-pound, remove silverskin

2 Tbsp vegetable oil, plus more as needed

Salt and Pepper

1 Tbsp Dijon mustard

2 tsp chopped fresh thyme leaves, or 1 tsp dried thyme

2 apples, cored and sliced (something tangy with a firm texture)

1 onion, sliced

1/2 cup chicken stock

1 Tbsp butter

Preheat the oven to 400 degrees.

Prepare Apples and Onions. I cut the apples in pretty big chunks and I did NOT peel them.

Pat pork dry with paper towels and then rub with oil and salt & pepper.

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, turning occasionally, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).

Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add a bit more oil.

Add the onions then cook, stirring occasionally, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme (fresh), or 1/2 tsp of dried thyme.

Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, more thyme (1 tsp fresh or 1/2 tsp dried), and the black pepper.  

Add the apples and cook for 3-4 minutes more.

Place the seared pork tenderloins on top of the apples and onions, and then slide into the hot 400 degree oven. 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.

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, add the butter and continue to stir.  Taste sauce for salt and pepper, and if desired, add a bit more dijon mustard.

Slice pork in 3/4 inch slices on the diagonal and serve at once over a bed of the apples and onion mixture.
 

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