Eosinophilic Esophagitis Friendly Pan-Roasted Pork Tenderloin with Apples
Total time55 min
Prep time15 min
Cook time35 min
4.5(28)
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Learn more →Ingredients
4 servings
- 1 pork tenderloin (about 1 ¼ lb)
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- ½ tsp dried thyme
- 2 tbsp olive oil
- 2 medium apples (such as honeycrisp or braeburn), cored and cut into ½-inch wedges
For the pan sauce
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium shallot, thinly sliced
- ½ cup dry white wine (such as sauvignon blanc or pinot grigio)
- ½ cup low-sodium chicken broth
- 1 tsp dijon mustard
For serving
- 1 tsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the pork tenderloin dry with paper towels, then rub it all over with the salt, pepper, and dried thyme.
- 2
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the tenderloin and sear, turning every 2 minutes, until browned on all sides, about 8 minutes total.
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