Use the leftover pork to make tacos or sandwiches with Dijon mustard.
Roasted Pork Tenderloin with Apples
“This pork tenderloin is easy to assemble and prepare—plus, it makes for a nice alternative to turkey or roast beef, which are so often served during the holidays. And who doesn’t love a one-pot dish?!”
2 tablespoons of grapeseed oil
1 (2 pounds) boneless center cut pork loin, trimmed and tied
salt and pepper
2 tablespoons whole grain mustard
1 medium onion, sliced
2 carrots, sliced
1 fennel bulb, greens removed and sliced
3 sprigs fresh thyme
2 tablespoons apple cider vinegar
2 apples, peeled, cored and cut into slices
1. Preheat the oven to 400°F.
2. In a large ovenproof skillet heat the grapeseed oil over high heat. Season the pork loin all over generously with salt and pepper. Spread the mustard generously as well.
3. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set aside.
4. Add the onion, carrot, fennel, and thyme and stir until the vegetables are browned, about 8 minutes. Add the apple cider vinegar and let it reduce for another minute or two. Add the apples and return the pork to the skillet.
5. Transfer to the oven and roast for 30-35 minutes, or until cooked through.
6. Slice and serve on a platter with the veggies and apples around, and pour any sauce that has accumulated in the skillet over the top.