This juicy and tender pork dish comes together easily for a weeknight dinner. It doesn’t require a lot of hands-on time, so you’ll be able to whip up some mashed potatoes or greens to serve on the side while the pork tenderloin is cooking in the oven. This makes it equally great for a dinner party or a weeknight meal.
You probably already have most of the ingredients on hand, like mustard, brown sugar, onions and apples. The pork is tender, and the apple and onion compote adds a sweet touch and textural contrast. The glaze is just a little spicy, creating the perfect blend of flavors for pork tenderloin. Make it this week and show everyone just how delicious your new year will be.
- 2 pounds boneless pork tenderloin
- Freshly ground pepper
- 1/3 cup honey
- 1/3 cup Dijon mustard
- 3 Tablespoons packed brown sugar
- 1 Tablespoon extra virgin olive oil
- 2 medium onions, sliced in 2 Granny Smith apples, cored, sliced in food processor
- 1/2 cup apple juice
- 1/2 teaspoon salt
- Fresh parsley, chopped
- Heat oven to 350° F.
- Sprinkle pork with pepper. Place in roasting pan.
- Bake for 20 minutes.
- Whisk together honey, Dijon mustard, and brown sugar. Reserve about 1/3 of the mixture for drizzling before serving.
- Pour half of remaining honey mustard mixture over pork and continue roasting 30 to 35 minutes or until internal temperature reaches 140°F. Baste pork with honey mustard mixture several times during second half of roasting. Let pork rest 3 to 5 minutes before slicing.
- Heat olive oil in large pan over medium heat. Add sliced onions and cook for 10 minutes, stirring once halfway through. Add apple slices and stir until coated. Cook for 3 to 5 minutes longer, or until apples become tender and mixture is caramel colored. Stir in apple juice and salt. Cook 1 to 2 minutes or until mixture is heated.
- Serve sliced pork tenderloin with caramelized onions and apples. Drizzle with reserved honey mustard glaze and garnish with chopped parsley.