Serves: 4
Prep time: 15 minutes | Active cooking time: 15 minutes
Inactive cooking time: 15 minutes | Total cook time: 45 minutes
Ingredients
- 2 tablespoons salted butter
- 2 teaspoons oil, suitable for searing
- 1 1/2 pounds pork tenderloin
- Kosher salt and cracked black pepper to taste
- 1 medium-sized red onion, thinly sliced
- 1 medium-sized tart apple, thinly sliced
- 3-4 sprigs lemon thyme
- 1/4 cup apple cider
Recipe
Preheat oven to 400°F. In a cast iron skillet, melt butter and oil over medium to medium-high heat. Season the pork tenderloin with salt and pepper and brown 2–3 minutes per side, until the entire surface of the meat is golden brown. Remove the meat and add onions, apples, and lemon thyme.
Sauté 3–4 minutes, until the onions and apples begin to caramelize. Deglaze the pan with cider and reduce 2–3 minutes. Set the tenderloin on top of the apples, onions, and thyme and place the entire pan in the oven to roast 10–15 minutes, or until an internal meat thermometer reads 155°F. The meat’s internal temperature will rise to 160°F after it’s been removed from the oven.
Slice pork on a bias and serve with jus from the pan and caramelized vegetables.