It is watermelon season and I was looking for something without feta and didn't find…
Recipe & photo from https://glutensugardairyfree.com/recipe-items/appl…
- 1 large pork tenderloin (about 1 ½ pounds)
- 2 Apples (Granny Smith, Macintosh, or Braeburn)
- 1 Tablespoon fresh thyme leaves
- 3 Tablespoons Dijon mustard
- 1 Yellow Onion, sliced
- ½ Cup Apple cider
- 2 Tablespoons Coconut Oil
- 1 ½ Teaspoon Salt
- ½ Teaspoon fresh black pepper
- Preheat oven to 425º Fahrenheit.
- Season the pork tenderloin all over with the 1 teaspoon of salt and the black pepper.
- Peel, core, and slice the apples into ¼ inch slices, and put into a bowl. Add the sliced onions, and toss to mix.
- In a large skillet, add the coconut oil, and let it melt over medium high heat. Then sear the pork on all sides until brown, about 5 minutes.
- Remove the pork, and put on a plate to cool.
- Add the apple onion mixture to the skillet, and sauté until the onions start to get soft, about 3 minutes.
- Put the onion mixture in a baking dish, and add the apple cider and ½ teaspoon of salt. Stir to mix.
- Mix the mustard with the fresh thyme leaves, and then rub all over the pork tenderloin.
- Place the tenderloin on top of the onion and apple mix, and put into the oven.
- Roast for 15-20 minutes or until the meat thermometer registers 150º Fahrenheit.
- Transfer the pork to a platter, and let sit for 5 minutes to redistribute the juices.
- Slice the pork into ½ inch slices, and pour the apple and onion mixture over the slices.