Roasted Pork Tenderloin with Apple

2 (1-1.5 lbs.) pork tenderloin

1 ½ tsp. Dijon mustard

1 tbsp. fresh thyme leaves, chopped

¼ tsp. ground black pepper

2 apples, cored and sliced

2 onions, sliced

1 cup chicken stock

Heat oven to 425°. Trim each tenderloin of the silver skin. Pat pork dry with paper towels. Then, using your hands, sprinkle 1 ½ tsps. of salt, and rub until both tenderloins are evenly coated. Spray a heavy-bottomed, oven-safe skillet with cooking spray and heat over medium heat. When the pan is hot, add the pork tenderloins and cook, turning occasionally, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through). Add apples and onions to pan and cook while stirring until lightly browned around the edges, about 5 minutes. Stir in 1 tsp. of thyme. Use a pastry brush (or your fingers) to rub the seared pork, all over, with the mustard, 2 teaspoons of thyme, and the black pepper. Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven. Roast 10 to 15 minutes or until an internal thermometer, inserted into the thickest part of the meat, registers between 145° and 150°. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 10 minutes. While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced to half. Slice pork into 1-inch slices then serve on bed of apples and onions with pan sauce drizzled on top.

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