Easy One-Pan Pork Tenderloin Dinner With Apples And Onion
3 tablespoons canola oil, divided
2 lb boneless pork tenderloin (910 g), trimmed of excess fat and silverskin
1 tablespoon salt
1 tablespoon freshly ground black pepper
3 tablespoons canola oil
1 large red onion, sliced
4 cloves garlic, crushed
2 medium apples, sliced
1 cup hard cider (240 mL)
How to Make It
Pat the pork tenderloin dry and generously season with salt and pepper on all sides.
Heat 2 tablespoons of canola oil in a large cast iron skillet over medium-high heat, until the oil is shimmering and just starting to smoke.
Place pork in the hot skillet and sear until well browned, about 1½-2 minutes. Flip and repeat searing on all sides.
Remove the pork from the skillet and set aside.
Preheat the oven to 375˚F (190˚C).
Heat the remaining tablespoon of oil in the skillet.
Add the onion to hot skillet and toss to coat in the oil. Add the garlic and apples and cook until the apples and onion begin to soften.
Pour the cider over apples and onion and bring to a simmer.
Return the pork to the skillet, on top of the apple and onion mixture. Spoon the cooking liquid over the pork and transfer the entire skillet to the oven.
Bake for 15-20 minutes, until the internal temperature of the pork reaches 145˚F (62˚C.)
Remove the skillet from the oven and let the pork rest for 10 minutes before slicing. Serve the sliced pork over a bed of the apples and onions.
Liquid Measuring Cup
One-Pot or Pan
Cast Iron Pan
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