- Yield6 servings
- Prep time
- Cook time
Pork tenderloin is a lean cut of meat that’s very easy to prepare at home.
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- 1 tsp extra virgin olive oil
- 1 yellow onion, sliced thin
- 1 cup water (or more as needed)
- 2 Stemilt apples, diced
- 1/2 tbsp unsalted butter
- 1 1/2 to 2 pounds pork tenderloin
- 1 tbsp high heat oil (such as grapeseed) or clarified butter
- Salt and fresh ground black pepper to taste
Heat olive oil on low in a large skillet. Add the onions with a pinch of salt. Sweat the onions, stirring, until they begin to caramelize. Turn up the heat to medium-low. Once a brown glaze has formed on the bottom of the skillet, pour approximately 2-3 tablespoons of water into the pan to de-glaze and use a spatula to scrape up the brown bits and stir them into the onions. Repeat this glazing and de-glazing process until the onions have been thoroughly caramelized and taste both sweet and bitter, approximately 25-35 minutes. Use more or less water as needed. Set the caramelized onions aside.
Turn the pan down to medium and add the apples. Allow them to sauté briefly and then add the butter to the pan. Sauté the apples in the butter, tossing frequently, until they begin to brown. Take care not to overcook the apples or they will turn mushy. Set aside.
Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil. Use a sharp knife to trim any silver skin from the tenderloin. Season the meat generously with salt and pepper on all sides.
Heat a large skillet on medium high with the high heat oil. Sear the meat on all sides, making sure it has a nice brown crust. Place the pork tenderloin on the prepared baking sheet and cook in the oven until a meat thermometer reads 145 degrees F, approximately 15-20 minutes. Remove from oven, cover with foil and allow the meat to rest for 10 minutes. Slice and serve with the caramelized onions and apples.