- 2 pork tenderloin
- 1 tbsp of avocado oil, coconut oil or olive oil
- 1 ½ tsp salt
- 1 tbsp dijon mustard
- 1 tbsp of fresh thyme (or 2 tsp of dry)
- ¼ tsp black pepper
- 2 apples, cored and sliced
- 2 onions, peeled and sliced
- Rinse and dry pork.
- Season with salt and pepper.
- Preheat oven to 425F.
- Brown in a pan with a bit of oil for 4-5 minutes per side.
- Once pork is browned on all sides, set into a baking dish or small roasting pan.
- Saute the onions and apples in the pan used for the pork and season with salt, pepper and half of the amount thyme.
- Meanwhile, brush the browned pork tenderloins with mustard and season with remaining thyme.
- Once onions are translucent (approx 3-5 minutes), place the onion and apple mixture on top of the pork.
- Roast the tenderloins in the oven for 25-30 minutes or until internal temperature 150F.
- Remove dish from oven and cover with foil for about 10 minutes, allowing the temperature of the meat to rise. Pork is cooked when juices run clear.