Rosemary Garlic Pork Tenderloin with Roasted Apples and Onions
1 t chopped fresh rosemary
2 cloves garlic, minced
1 T Dijon or coarse mustard
Zest of ½ lemon
2 T lemon juice
2 T olive oil
Coarse sea salt
Freshly ground pepper
1 large pork tenderloin (about 14 ounces)
3 tablespoons olive oil, divided
1 large onion, sliced
2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick
1/2 cup dry white wine or apple cider
Place pork tenderloin in large ziplock bag. Top with rosemary, garlic, mustard, lemon zest and juice, olive oil, salt and pepper and seal bag. Rub ingredients into pork and refrigerate for at least 8 hours.
Preheat oven to 450°F.
Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate. Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; sauté over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop apple-onion mixture.
Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F, 10- 15 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes.
Meanwhile, pour white wine over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.