Herb-Crusted Pork with Apple Compote

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 1/2 lb pork tenderloin
• 3 medium Honeycrisp or Granny Smith apples
• 8 fresh sage leaves
• 2 tbsp fresh thyme leaves
• 1 tbsp chopped fresh rosemary
• 2 tbsp Dijon mustard
• 3 tbsp olive oil
• 2 tbsp butter
• 1 shallot
• 1/2 cup apple cider
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp flaky sea salt
• 3/4 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. 1Pat the pork tenderloin dry and trim any silver skin. Rub it all over with Dijon, then press the chopped sage, thyme, rosemary, salt, pepper, and garlic powder firmly onto the surface to form a fragrant crust.
2. 2Heat a large cast-iron or heavy skillet over medium-high with most of the olive oil until nearly smoking.
3. 3Sear the pork on all sides, turning every 2 minutes, until deeply golden and an instant-read thermometer reaches 140°F in the center, about 12 to 15 minutes total. Transfer to a cutting board and tent loosely with foil to rest.
4. 4In the same skillet, lower heat to medium and add the remaining oil plus butter. Sauté the minced shallot until translucent, about 1 minute.
5. 5Add diced apples (leave the peels on for color) and cook 4 to 5 minutes, stirring occasionally, until they begin to soften and take on a little color.
6. 6Pour in the apple cider, vinegar, and brown sugar. Simmer briskly 5 to 7 minutes until the liquid reduces to a glossy spoonable compote and the apples are tender but still hold shape.
7. 7Taste the compote and adjust with a pinch more salt or a splash of vinegar for brightness. Slice the rested pork into thick medallions against the grain.
8. 8Spoon the warm apple compote over and the pork slices, drizzle any resting juices back into the pan sauce, and finish with a few extra thyme leaves and flaky salt.