Live Naturally Magazine
Export date: Tue Sep 21 18:04:09 2021 / +0000 GMT

Pork Tenderloin with Apples and Shallots


Pork Tenderloin with Apples and Shallots

One-skillet weeknight dinner.

  • 1 tablespoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • 1 1/4 pound pork tenderloin, trimmed
  • 1 tablespoon ground rosemary
  • 1/4 teaspoon salt
  • Cooking spray
  • 1 tablespoon grapeseed oil
  • 2 tablespoons butter
  • 1/4 cup thinly sliced shallots
  • 2 cups thinly sliced, peeled Braeburn or Granny Smith apples
  • ¼ cups pecans, chopped
  • 1/4 cup apple cider vinegar
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste
  1. Combine mustard and maple syrup and brush over pork tenderloin. Combine rosemary and salt and sprinkle evenly over pork. Heat a large cast-iron skillet over medium-high heat.

  2. Coat skillet with cooking spray plus grapeseed oil. Add pork to skillet; brown for approximately 3 to 4 minutes on each side or until desired degree of doneness. Remove pork from pan; cover with foil to keep warm.

  3. In the same skillet add butter and heat over medium. Add shallots, sliced apples and pecans; sauté 3 minutes or until shallots soften and apples begin to brown. Add apple cider vinegar to skillet, stir and return pork tenderloin to skillet. Use a spoon or pastry brush to coat the tenderloin with juices from the skillet. Cook for an additional 2 minutes until pork is cooked through and apples are tender. Stir in fresh thyme. Season with salt and pepper.