Pork Tenderloin with Apples and Onions
This one-pan wonder provides an easy, no-fail method for fork-tender pork, bursting with autumn flavors.
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Cooking tools:
- Instant-read thermometer
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Plate
- Paper towel
Ingredients
- 2-1 lb (907g) pork tenderloins (trimmed of excess skin or fat)
- 1 teaspoon salt
- 2 teaspoons olive oil
- 3 medium (546g) Granny Smith apples (sliced into 16 wedges each)
- 2 medium (500g) onions (sliced)
- 6 cloves garlic (thinly sliced)
- 1/4 cup (62g) apple juice
- 2 tablespoons (30g) Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh thyme (chopped)
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