This slightly sweet and tender pork roast is quick enough to make for a weeknight, but I often serve it on special occasions. It tastes amazing served with mashed potatoes or over egg noodles. —Trisha Kruse, Eagle, ID
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VERIFIED BY Taste of Home Test Kitchen
- 2 tablespoons canola oil, divided
- 1 pork tenderloin (1 pound), cut in half
- 3 tablespoons honey mustard
- 2 medium apples, thinly sliced
- 1 large onion, halved and thinly sliced
- 1/2 cup white wine or apple cider
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Preheat oven to 425°. In an ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Brown tenderloin halves on all sides; remove pan from heat. Spread pork with mustard; roast in oven until a thermometer reads 145°, 15-20 minutes.
- Meanwhile, in another skillet, heat remaining oil over medium heat; saute apples and onion 7 minutes. Stir in wine; bring to a boil. Reduce heat; simmer, uncovered, until apples and onion are tender, 5-8 minutes. Stir in salt and pepper.
- Remove pork from oven; let stand 5 minutes before slicing. Serve with apple mixture. Yield: 4 servings.
Originally published as Apple-Onion Tenderloin in Simple & Delicious December/January 2017