Apple Rosemary Pork Tenderloin

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1.5 lb pork tenderloin
• 3 medium crisp apples
• 3 sprigs fresh rosemary
• 4 garlic cloves
• 3 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 4 sprigs fresh thyme
• 1 medium yellow onion

Instructions

1. 1Preheat the oven to 400°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Pat the pork tenderloin dry with paper towels so the seasoning adheres and the exterior can brown.
3. 3In a small bowl whisk the olive oil, Dijon mustard, apple cider vinegar, salt, and pepper into a loose paste.
4. 4Rub the paste all over the pork, then tuck whole rosemary and thyme sprigs underneath and on top of the meat.
5. 5Core the apples and slice them into thick half-moons that will hold their shape while roasting.
6. 6Peel and cut the onion into wedges; smash the garlic cloves lightly so they release aroma without burning.
7. 7Scatter the apple slices, onion wedges, and garlic the pork on the sheet pan in a single layer.
8. 8Drizzle any remaining paste over the fruit and vegetables, then toss gently with your hands so everything is lightly coated.
9. 9Roast for 22 to 28 minutes until the pork reaches 145°F in the thickest part and the apples are tender with golden edges.
10. 10Rest the pork on a cutting board for 5 minutes so the juices redistribute, tenting loosely with foil.
11. 11Meanwhile return the pan to the oven for 3 extra minutes if the apples need more caramelization.
12. 12Slice the pork into medallions, arrange over the roasted apples and onions, and spoon the pan juices over everything before serving.