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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Preheat oven to 450F . Season pork with salt and pepper.
Heat 2 T oil in large nonstick skillet over medium high heat. Add pork and
sear until all sides are brown, turning occasionally, about 5 minutes.
Transfer pork to plate. Cool slightly. Spread mustard over top and sides
of pork; press fennel seeds into mustard. Add remaining 1 T oil to
skillet. Add onion slices and apples; saute over medium heat until golden,
about 5 minutes. Spread evenly in skillet and sprinkle with salt and
pepper. Place pork atop apple-onion mixture.
Transfer skillet to oven and roast until a
pple-onion mixture is soft and
brown and meat thermometer inserted into center of pork registers 150F ,
about 15 minutes. Transfer pork to platter and tent with foil. Let stand
5 minutes.
Meanwhile, pour white wine over apple-onion mixture in skillet. Stir
mixture over high heat until slightly reduced, about 2 minutes. Cut pork
on diagonal into 1/2 inch thick slices. Spool apple-onion mixture onto
plates. Top with pork and serve.
Contributor: Bon Appetit February 2004 p 119
| Ingredients:
1 pork tenderloin
3 Tablespoon(s) olive oil
2 Tablespoon(s) whole grain mustard
2 Teaspoon(s) fennel seeds
1 onion; sliced
2 granny smith apple; peel, core, slice
1/2 Cup(s) white wine or apple cider |
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