Ingredients
2 (1 1/2 pound) pork tenderloins
2 teaspoons vegetable oil
1 teaspoon sea salt
2 tablespoons vegetable oil, divided, or more as needed
3 medium Granny Smith apples – peeled, cored, and sliced into eighths
2 medium sweet onions, sliced vertically
3 teaspoons chopped fresh thyme, divided
¼ teaspoon ground black pepper, or to taste
1 tablespoon Dijon mustard
1 cup chicken stock
1 tablespoon butter
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Trim silver skin from pork tenderloins; pat dry using paper towels. Rub 2 teaspoons vegetable oil over tenderloins, then rub with sea salt.
Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers. Cook tenderloins in hot oil, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
Add remaining 1 tablespoon vegetable oil to any drippings in the skillet. Cook apples and onions in hot oil, stirring occasionally, until onions turn translucent, about 5 minutes; add more oil if the skillet gets dry. Season with 1 teaspoon thyme and black pepper; stir gently to combine. Remove from heat.
Use a pastry brush to spread Dijon mustard evenly over tenderloins. Sprinkle with remaining 2 teaspoons thyme. Nestle tenderloins into the skillet with apple mixture.
Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the skillet from the oven and transfer pork to a large platter. Cover with aluminum foil and let rest.
Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by half, 8 to 10 minutes. Pour into the skillet with apple mixture. Cook over medium-high heat until boiling, about 5 minutes; stir in butter until melted.
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