Easy Roasted Pork Tenderloin and Apple Skillet with Maple Mustard Glaze, Shallots and thyme. A simple paleo-friendly and grain-free one pan recipe for entertaining during the holidays or for a weeknight meal.
¼ cup pure maple syrup, preferably dark robust
2 tablespoons whole grain prepared mustard
2 teaspoons apple cider vinegar
1 tablespoon avocado oil or canola oil
1 pork tenderloin, about 1 ¼ pound
4 shallots, peeled and quartered
2 large apples, peeled, cored and cut into large wedges
1 teaspoon coarse kosher salt
1 teaspoon dry thyme
- Preheat oven to 400 degrees F.
- Stir maple syrup, mustard and cider vinegar in a small bowl.
- Heat oil in a large oven-proof skillet over high heat. Add pork and cook, turning after a few minutes, then every minute or two until browned on all sides, 6 to 8 minutes total. Add shallots and apples and sprinkle with salt and thyme.
- Transfer the skillet to the oven, and let roast until the apples are browning on the bottom, about 5 minutes. Remove the skillet from the oven, stir shallot and apple mixture and drizzle the maple mixture all over the pork and apple mixture. Return the skillet to the oven and roast, stirring the apple mixture and turning the pork occasionally, until the pork registers 136 to 145 degrees F when tested with an instant read thermometer in the thickest part of the tenderloin, 12 to 15 minutes.
- Remove the pork to a carving board or heavy platter and tent with foil. Let rest 10 minutes. Slice on a slight bias into ½-inch thick medallions. Serve the pork with the apples and shallots and any juices from the skillet.
The USDA recommends that Americans cook pork to an internal temperature of 145 degrees F, followed by a rest of 3 minutes. Consuming undercooked meat puts you at risk for food born illness.
- Serving Size: 4 ounces pork, 2/3 cup apples
- Calories: 256
- Sugar: 22
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 24 g