Sliced pan-seared pork tenderloin teams up with a crisp apple-fennel slaw in this comforting weeknight dinner that’s perfect for fall. The simple pan sauce, which features apple cider and two types of mustard, adds brightness and balance to this cozy meal.
How to Make It
Preheat oven to 450°F.
Combine potato slices and 1 tablespoon oil on a rimmed baking sheet lined with parchment paper. Bake at 450°F for 10 minutes or until tender.
Heat 1 tablespoon oil in a skillet over medium-high. Top pork slices with 1/4 teaspoon salt and pepper. Add to pan; cook 5 minutes on one side. Remove from pan; add cider, and cook 1 minute. Stir in mustards. Remove pan from heat; stir in butter. Add pork to pan; let stand 3 minutes.
Combine potatoes, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, apple, fennel bulb, and remaining ingredients in a bowl. Serve slaw with pork and pan sauce. Garnish with fennel fronds.
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