Ingredients
2 tablespoons canola oil, divided 1 pork tenderloin (1 pound), cut in half3 tablespoons honey mustard2 medium apples, thinly sliced 1 large onion, halved and thinly sliced1/2 cup white wine or apple cider1/8 teaspoon salt1/8 teaspoon pepper
Preparation
Preheat oven to 425°. In an ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Brown tenderloin halves on all sides; remove pan from heat. Spread pork with mustard; roast in oven until a thermometer reads 145°, 15-20 minutes.
Meanwhile, in another skillet, heat remaining oil over medium heat; saute apples and onion 7 minutes. Stir in wine; bring to a boil. Reduce heat; simmer, uncovered, until apples and onion are tender, 5-8 minutes. Stir in salt and pepper.
Remove pork from oven; let stand 5 minutes before slicing. Serve with apple mixture.
