Apple Glazed Pork Tenderloin

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1.5 lb pork tenderloin
• 2 large Honeycrisp apples
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 3 garlic cloves
• 2 tbsp Dijon mustard
• 1/2 cup apple cider
• 2 tbsp olive oil
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1 tbsp unsalted butter

Instructions

1. 1Preheat the oven to 400°F and position a rack in the center. Pat the pork tenderloin dry with paper towels and season it generously all over with salt and black pepper.
2. 2Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Sear the pork on all sides until deeply golden brown, about 2 to 3 minutes per side, then transfer it temporarily to a plate.
3. 3Core the apples and cut them into thick wedges, leaving the skins on for color and texture. Smash the garlic cloves lightly with the side of a knife.
4. 4Lower the heat to medium and add the apple wedges and smashed garlic to the same skillet. Sauté for 3 to 4 minutes, stirring once or twice, until the apples begin to soften at the edges and pick up a light golden color.
5. 5Stir in the Dijon mustard and apple cider, scraping up any browned bits from the bottom of the pan. Nestle the seared pork back into the skillet among the apples.
6. 6Tuck the thyme and rosemary sprigs the pork and apples. Dot the butter over the top so it melts into the glaze as it cooks.
7. 7Transfer the skillet to the oven and roast for 15 to 18 minutes, or until an instant-read thermometer inserted into the thickest part of the pork reads 145°F. The apples should be tender but still hold their shape.
8. 8Remove the skillet from the oven and tent loosely with foil. Let the pork rest for 5 to 8 minutes so the juices redistribute.
9. 9Slice the pork into medallions on a slight bias. Spoon the warm apple glaze and pan juices over the slices and finish with a few fresh thyme leaves before serving.