96% would make again
Easy One-Pan Pork Tenderloin Dinner With Apples And Onion
featured in 5 Sheet Pan Dinners For The Easiest Week Ever
for 4 servings
- 3 tablespoons canola oil, divided
- 2 lb boneless pork tenderloin (910 g), trimmed of excess fat and silverskin
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 3 tablespoons canola oil
- 1 large red onion, sliced
- 4 cloves garlic, crushed
- 2 medium apples, sliced
- 1 cup hard cider (240 mL)
- Calories 624
- Fat 29g
- Carbs 25g
- Fiber 4g
- Sugar 16g
- Protein 59g
Estimated values based on one serving size.
- Pat the pork tenderloin dry and generously season with salt and pepper on all sides.
- Heat 2 tablespoons of canola oil in a large cast iron skillet over medium-high heat, until the oil is shimmering and just starting to smoke.
- Place pork in the hot skillet and sear until well browned, about 1½-2 minutes. Flip and repeat searing on all sides.
- Remove the pork from the skillet and set aside.
- Preheat the oven to 375˚F (190˚C).
- Heat the remaining tablespoon of oil in the skillet.
- Add the onion to hot skillet and toss to coat in the oil. Add the garlic and apples and cook until the apples and onion begin to soften.
- Pour the cider over apples and onion and bring to a simmer.
- Return the pork to the skillet, on top of the apple and onion mixture. Spoon the cooking liquid over the pork and transfer the entire skillet to the oven.
- Bake for 15-20 minutes, until the internal temperature of the pork reaches 145˚F (62˚C.)
- Remove the skillet from the oven and let the pork rest for 10 minutes before slicing. Serve the sliced pork over a bed of the apples and onions.