2 Tbsp. canola oil
1 (2-lb.) pork tenderloin, trimmed
Salt and freshly ground pepper
1 medium onion, thinly sliced
2 carrots, thickly sliced
2 stalks celery, thickly sliced
3 cloves garlic, peeled & diced
1 tsp finely chopped fresh rosemary
1 tsp fresh thyme
2 Tbsp. olive oil
2 apples, peeled, cored and cut into slices
4 Tbsp. apple cider vinegar
2 cups apple cider
4 Tbsp. whole grain mustard
2 Tbsp. cold butter
Preheat the oven to 400 degrees F.
Heat the vegetable oil over medium-high heat in a large skillet. Season the pork with salt and pepper. Sear the pork until golden brown on all sides, about 2 to 3 minutes each side. Add a bit more oil if tenderloin sticks to pan.
Transfer the pork to an ovenproof baking pan and set aside.
Add the onion, carrot, celery, garlic, herbs and olive oil to pan. Sauté until the vegetables are browned, about 5 to 8 minutes.
Add cooked vegetables and sliced apples to baking pan, arranging around and on top of the pork tenderloin.
Place pan in oven and roast the pork loin about 25 to 30 minutes or until a thermometer inserted registers 140 to 150 degrees F.
Place pork on a cutting board and cover loosely with foil. Let stand for 5 minutes.
Return the baking pan to stove and using a high heat, add the cider vinegar. Using a wooden spoon, scrape up any loose bits. Reduce by half then add the apple cider and reduce in half again. Turn off the heat then add whisk in cold butter and mustard. Add salt and pepper to taste.
On a larger platter, arrange apples and vegetables. Place pork loin slices over apple mixture and drizzle sauce over meat.
Pork tenderloin is a very lean cut of meat. At this inside temperature, the meat should be slightly pink. Be sure not to overcook the meat as it will become dried out.
Tart and crisp apples like Granny Smith and Cortland are ideal for this dish.
Roasted pork tenderloin pairs well with roasted vegetables like Brussels sprouts, sweet potato, carrots, parsnips and small potatoes. Boost your vegetable intake further by serving over mashed cauliflower.