Maple and Mustard Glazed Pork Tenderloin with Apples, Fennel and Onion
In-season produce like apples, fennel and onions are the perfect seasonal pair for pork glazed in mustard and maple syrup..
Equipment
- large (12") ovenproof skillet or sauté pan
- cutting board
- chef's knife
- measuring spoons
- meat thermometer
Ingredients
- 1 to 2 pork tenderloins roughly 16 to 20 oz. total
- 3 tablespoon olive oil divided
- 3 tablespoon Dijon mustard
- 1-½ tablespoon maple syrup
- 1 large onion peeled, quartered and sliced ¼ inch thick
- 2 large Honey Crisp apples peeled, cored, sliced ¼ inch thick
- 1 large fennel bulb trimmed, quartered and cored and sliced ¼ inch thick, reserve fronds
- 1 teaspoon dried thyme
- ½ teaspoon salt
- pepper
- 1 cup apple cider substitute dry white wine
- 2 tablespoon unsalted butter
Instructions
- Preheat oven to 425°F. Season pork with salt and pepper.
- Heat 2 Tbsp. oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear on all sides until brown, about 5 minutes. Add remaining oil to the skillet. Add onions, apples and fennel and sauté over medium heat until starting to soften and caramelize, about 10 minutes. Stir in thyme, salt and pepper.
- In a small bowl, whisk together maple syrup and mustard. Brush top and sides of pork with mustard maple. Place pork on top of the onion, apple and fennel mixture.
- Transfer skillet to oven. Roast until a meat thermometer inserted into the center of the pork registers 150°F, about 20 minutes. Transfer pork to a platter and tent with foil.
- Pour apple cider over the apple/fennel/onion mixture and stir over medium-high heat until apple cider is reduced, about 5 minutes. Stir in butter. Spoon evenly onto four plates. Cut pork diagonally into ½” slices and arrange on top of apple/fennel/onion mixture. Garnish with reserved fennel fronds.