By Juanita Franco
Preheat your oven to 220°C (430°F).
Season the pork tenderloin with salt, black pepper, and 1 teaspoon of fresh thyme. Rub the tenderloin with 1 tablespoon of olive oil and 2 tablespoons of mustard.
Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Sear the pork tenderloin on all sides until nicely browned, about 5 minutes total.
Transfer the skillet to the preheated oven and roast the pork for about 20-25 minutes, or until the internal temperature reaches 70°C (160°F).
While the pork is in the oven, peel and thinly slice the apples and onion.
In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and cook until translucent, about 5 minutes.
Add the sliced apples, 1 tablespoon of mustard, and 1 teaspoon of fresh thyme to the onions. Cook until the apples are soft and caramelized, about 8-10 minutes. Season with salt and pepper to taste.
For the sautéed green beans, trim the ends off the beans. In a pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the green beans and sauté until tender-crisp, about 5-7 minutes. Season with salt and pepper.
Cut the cauliflower heads into florets and steam or boil them until tender, about 8-10 minutes.
Once the cauliflower is cooked, drain and transfer to a blender or food processor. Add 2 tablespoons of butter and 1/2 cup of milk. Blend until smooth and creamy, season with salt and pepper.
Once the pork is done, remove it from the oven and let it rest for about 5 minutes before slicing.
Plate the sliced pork tenderloin with a generous serving of apple-onion compote, alongside the sautéed green beans and a dollop of mashed cauliflower.
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By Juanita Franco
This Main Course Dinner recipe is ready in 60 minutes and features pork tenderloin, apples, onion and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 220°C (430°F).
Season the pork tenderloin with salt, black pepper, and 1 teaspoon of fresh thyme. Rub the tenderloin with 1 tablespoon of olive oil and 2 tablespoons of mustard.
Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Sear the pork tenderloin on all sides until nicely browned, about 5 minutes total.
Transfer the skillet to the preheated oven and roast the pork for about 20-25 minutes, or until the internal temperature reaches 70°C (160°F).
While the pork is in the oven, peel and thinly slice the apples and onion.
In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and cook until translucent, about 5 minutes.
Add the sliced apples, 1 tablespoon of mustard, and 1 teaspoon of fresh thyme to the onions. Cook until the apples are soft and caramelized, about 8-10 minutes. Season with salt and pepper to taste.
For the sautéed green beans, trim the ends off the beans. In a pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the green beans and sauté until tender-crisp, about 5-7 minutes. Season with salt and pepper.
Cut the cauliflower heads into florets and steam or boil them until tender, about 8-10 minutes.
Once the cauliflower is cooked, drain and transfer to a blender or food processor. Add 2 tablespoons of butter and 1/2 cup of milk. Blend until smooth and creamy, season with salt and pepper.
Once the pork is done, remove it from the oven and let it rest for about 5 minutes before slicing.
Plate the sliced pork tenderloin with a generous serving of apple-onion compote, alongside the sautéed green beans and a dollop of mashed cauliflower.
Calories per Serving: 520
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