Whole 30 Pan-Roasted Pork Tenderloin with Apples

Total time55 min

Prep time15 min

Cook time35 min

Whole 30 Pan-Roasted Pork Tenderloin with Apples

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Ingredients

4 servings

1 pork tenderloin (about 1 ¼ lb)
Whole Boneless Pork Tenderloin Kansas City Steak Berkshire Pork Tenderloin Roasts (Approximate Delivery is 3 - 8 Days)Pork Tenderloin Boneless Whole - 2.00 Lb Open Nature Pork Loin Tenderloin Whole - 1.5 Lb Smithfield Fresh Pork Tenderloin 2 Count, 1.4 - 3.4 lb
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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 tip
Use 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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