what you'll need:
2 - 2.5 lb pork tenderloin
zest of 1/2 lemon
1 tablespoon dried rosemary
1 tablespoon dried thyme
4 cloves crushed garlic
2 tablespoons Dijon mustard
2 granny smith apples, diced into 1 inch cubes
extra virgin olive oil
kosher salt
4 tablespoons butter, melted
2 tablespoons of an herb seasoning blend (or create your own with a mix of rosemary, thyme, sage, oregano, etc)
additional butter and olive oil for the pan
yields: 6 servings
total cook time: 45 minutes (plus time to marinate)
instructions:
Place pork tenderloin in a freezer bag with lemon zest, herbs, half of the crushed garlic, Dijon mustard, apples, a few glugs of olive oil, and kosher salt. Make sure that the pork is fully coated in the mustard and herbs, and refrigerate for at least 1 hour (although it's best to have it sit overnight)
When you're ready to cook the pork, remove from the fridge and preheat the oven to 350 degrees.
Combine 4 tablespoons of melted butter, remaining crushed garlic, and herb seasoning blend.
Heat approximately 1 tablespoon of butter and 1 tablespoon of olive oil in a cast iron skillet over high heat. Once the pan is fully heated, sear the meat so that each side is golden brown. Do not add the apples to the pan while the pork sears, otherwise they will burn.
Remove the pan from the heat, and place the apples surrounding the pork. Pour the butter & herb mix over the tenderloin and apples, and carefully place aluminum foil over the pan. Place into the preheated oven and cook for about 25 minutes, or until the pork's internal temperature is 145 degrees.
Once done, remove from the oven and allow to rest, still tented with foil, for 5-10 minutes.
Slice into 1 inch thick slices against the grain and serve hot with juices from the pan and the cooked apples.
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