I know, I know. I usually post my worknight dinner recipes on Sundays. But, as far as I know, people eat dinner on Monday – Thursday also, so this post is hardly inappropriate. It’s also the perfect time of year for pork tenderloin recipes. Win-win.
Ironically, this seems like the kind of meal you’d make for a Saturday night dinner party or on a Sunday when you have all day to meander around the kitchen.
I actually made this on a Tuesday night, certain that the pork tenderloin I’d bought on Sunday would go bad if I didn’t cook it already.
For all the cooking I do, I’m no expert at cooking meat or poultry based dishes. Yes, I can show off when it comes to boneless skinless chicken breasts but that’s hardly a sign of a gourmet chef.
What’s the point of making pork tenderloin in November if you aren’t going to throw in a handful of apples?
- 1 pork tenderloin (about 1 pound)
- ½ cup dry white wine
- ½ cup water
- 2 tablespoons Dijon mustard
- Coarse salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium-sized apple, peeled, cored and sliced
- Preheat the oven to 450 degrees F. Whisk together wine, water and mustard. Season pork tenderloin with salt and pepper.
- Place the oil in a skillet over medium-high heat and sear the tenderloin well for about 10 minutes, turning meat over as it browns.
- Remove the meat from the skillet and place it in an oven-proof casserole or baking dish. Add the apples and the mustard-white wine sauce.
- Roast tenderloin, spooning sauce over meat about halfway through, until an instant-read thermometer inserted into the thickest part of the meat registers about 145 degrees F (approximately 15 minutes). Let pork rest 10 minutes before slicing. Top with apples and drizzle with sauce.