Pork Tenderloin with Roasted Apples and Onions

Ingredients

• 0.5 cup apple cider dry white
• 2 teaspoons fennel seeds 
• 2 medium granny smith apples cored peeled sliced
• 3 tablespoons olive oil divided
• 1 large onion sliced
• 14 ounces pork tenderloin 
• 2 tablespoons grain dijon mustard whole

Equipment

• frying pan
• oven
• kitchen thermometer
• aluminum foil

Directions

1. Preheat oven to 450°F. Season pork with salt and pepper.
2. Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat.
3. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes.
4. Transfer pork to plate. Cool slightly.
5. Spread mustard over top and sides of pork; press fennel seeds into mustard.
6. Add remaining 1 tablespoon oil to skillet.
7. Add onion slices and apples; sauté over medium heat until golden, about 5 minutes.
8. Spread evenly in skillet and sprinkle with salt and pepper.
9. Place pork atop apple-onion mixture.
10. Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F, about 15 minutes.
11. Transfer pork to platter and tent with foil.
12. Let stand 5 minutes.
13. Meanwhile, pour white wine over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 minutes.
14. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.