Here’s a deliciously easy and affordable meal that is sure to please! For this recipe you are going to need the following:
2 pork tenderloins
2 tablespoons mustard
1 large red onion, sliced into rings
1/8 cup dry sherry
1/8 cup water
3 Granny Smith apples, cored and sliced into 8 wedges each
4 tablespoons butter
4 teaspoons granulated sugar
24 baby yellow potatoes, scrubbed
Salt & Pepper
Here’s what you need to do:
Wash and pat dry the pork. Season generously with salt & pepper. Slather with mustard.
Heat a large skillet – preferably cast iron – with some olive oil. Sear one side, at high heat, and flip over. Spread the onion rings over the tenderloins and reduce heat to medium.
Cook the meat, flipping every 5 to 6 minutes until onions caramelize and meat is cooked through, about 30 minutes. When the skillet dries up add the sherry and de-glaze the pan. Continue cooking, flipping the tenderloins every 5 to 6 minutes. If the pan dries up again de-glaze with some of the water.
While the pork is cooking, melt the butter in another skillet. Add the apple slices and sprinkle with granulated sugar.
Cook apples until caramelized, flipping over occasionally being careful not to mash them.
Cut the tenderloins into medallions and add the caramelized apples. Serve with roasted potatoes.
For the potatoes:
Preheat the oven to 400 degrees. Place the scrubbed potatoes into an oven proof dish. Drizzle with olive oil and season with salt & pepper. Roast in oven for 35 to 40 minutes. Serve with the pork medallions.