Sally's Recipe Of The Week: Pork With Apples And Onions
Pork Tenderloin with Apples and Onions
Here is what you will need:
1 large pork tenderloin
3 tablespoons olive oil
2 tablespoons Dijon mustard
2 teaspoons fennel seeds
1 large onion, sliced
2 apples, peeled, cored, sliced 1/4 inch thick
1/2 cup dry white wine
Trim the tenderloin of excess fat and silver skin.
Peel, core and slice the apple and peel, half and slice your onion. Heat 2 TBS oil in a large oven safe skillet and preheat your oven to 450.
Season the pork with salt and pepper.
Brown the pork on all sides, takes about 4 to 5 minutes. Remove from pan and set aside. Add the final TBS of oil into the pan.
Add onions and apples to the pan and saute until they start to soften. Season with salt and pepper and spread out evenly across pan.
Spread the mustard over the top and sides of pork then press fennel seeds into mustard. Place the pork, mustard side up on top of the apples and onions and put in the oven for about 15 minutes. You don't want the pork well done, it should have a light pink center.
When done, remove the pork from the pan, place on a plate and cover with foil.
Add the wine to the pan and cook it down over medium high heat for 2 to 3 minutes.
Slice the pork into medallions and serve on top of the apple and onions. Lets Eat!!