Pork Tenderloin with Apples & Onions

Name: Pork Tenderloin with Apples & Onions
Yield: 6 servings
Ingredients: 900 g Pork tenderloin; 15 ml Olive oil; 1 tsp Thyme, dried; 1 tsp Salt; Black pepper, to taste; 300 g Apple; 250 g Onion; 10 ml Cooking oil; 150 ml Stock; 20 ml Mustard, Dijon; 10 g Honey; 15 ml Lemon juice; Black pepper, to taste; 15 g Parsley (optional)

Pork medallions with softened apples and onions in a light Dijon and honey sauce.

Serves 6

Ingredients

Pork

900 gPork tenderloin
15 mlOlive oil
1 tspThyme, dried
1 tspSalt
Black pepper, to taste

Apples and onions

300 gApple
250 gOnion
10 mlCooking oil
150 mlStock
20 mlMustard, Dijon
10 gHoney
15 mlLemon juice
Black pepper, to taste
15 gParsley (optional)

Equipment

Frying pan

Method

Slice the pork tenderloin into medallions and season with dried thyme, salt and black pepper. Sear in the pork-group olive oil, then remove from the pan.
Slice the apples and onions. Cook them in the apples-and-onions-group oil until softened. Add the stock, Dijon mustard and honey, and simmer until reduced to a light sauce.
Return the pork briefly and cook until it is cooked through. Finish with lemon juice and black pepper; add the optional parsley if using.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.