Michigan Apple Committee posted on October 25, 2018 |
2 tablespoons Dijon mustard
1 ½ teaspoons granulated garlic
¾ teaspoon kosher salt
1 2-pound pork tenderloin, trimmed
1 tablespoon olive oil, plus 1 teaspoon
1 small yellow onion, chopped (about 1 cup)
3 medium Michigan gala apples, cored and cut into ½” cubes (no need to peel), about 2 ½ cups
1 teaspoon dried herbes de Provence (or Italian herbs, or poultry herb seasoning)
¾ cup beef or chicken broth
3 tablespoons heavy cream, or whole milk plain Greek yogurt
fresh parsley, for garnish
Preheat the oven to 400 degrees.
Rub the pork roast with the mustard, garlic and salt, and set aside. Heat the tablespoon of olive oil in a large oven-safe saute pan over medium high heat. Add the coated pork roast, and brown on all sides, about 2-3 minutes per side. When you place the pork on the final side for browning, add the remaining teaspoon of oil, onion, apple and herbs to the pan, stirring with a wooden spoon. Let cook until onion and apple begin to soften, about 2-3 minutes. Deglaze the pan with the broth, and stir well with the wooden spoon to make sure all the onion and apple are moistened by the broth. Place the whole pan in the oven and roast until meat thermometer reads 155 degrees, about 15-20 minutes.
Remove the pan from the oven, and use tongs to set the meat on a serving platter. Cover the meat loosely with foil and let rest a few minutes while you finish the sauce. Whisk in the cream and top with fresh parsley. Slice the roast, and serve topped with the apple-onion gravy.
Prep/Cook time: 30-35 minutes