There are certain cold October evenings, after all is said and done, that you just need the smell and warmth of a roasted meaty meal coming from the oven.On these certain nights, you might also need to enjoy a glass of cab sauv, followed by chamomillee tea in a blanket with Netflix.
We are upon the precipice of some of the most beautiful days of the year in Ontario. Days sunny and colorful, nights refreshingly chilly enough to break out last years christmas sweater. These are the kind of days you have to stop and smell the flowers for, soak them up with all you have. A perfect way to end off a day of all adventure, or pick you up after a busy day at work, is a roast pork tenderloin with all of the trimmings.
Pork tenderloin is one of my favourite cuts of meat, satisfying and flavourful but low in fat. I almost always pair it with mustard and rosemary, but on special occasions I like to do the extra work and prepare some sauteed apples and onions. It is a truly decadent seasonal meal that you will want to share with company. It warms you from the inside out the way an autumn meal should.
I prepared this pork tenderloin, along with roasted potatoes, garlic and carrots. You can choose any of your favourites that would pair nicely.
Rosemary Dijon Roasted Pork Tenderloin Recipe (Serves 4)
- 1 large pork tenderloin
- 2 medium onions, sliced
- 2 medium apples, sliced
- tablespoon dijon
- tablespoon maple syrup
- salt and pepper
- 1 cup chicken broth
- tablespoon butter
- pork marinade* below
Pork Marinade (can make ahead)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1/4 cup lemon juice
- teaspoon fresh thyme, minced
- teaspoon fresh rosemary, minced
- 2 teaspoons dijon mustard
- 2 teaspoons maple syrup
- salt and pepper
- Prepare pork marinade: Combine all marinade ingredients in zip loc bag or tupperware. Marinate from 3 hours to overnight.
- Preheat oven to 425 farenheit
- Sear the pork: In a large pan on medium high heat, heat up 2 teaspoons of oil until shimmering hot. Sear pork on all sides until completely golden brown and lightly crusted. (Takes about 10 minutes) Transfer to large plate
- Cook the apples: Using the same pan, add in sliced apples and onions and cook on medium until lightly browned around edges. (5 minutes)
- Using a pastry brush our your hands, rub the seared pork with the additional 1 tablespoon of maple syrup and dijon mustard
- In a casserole dish, layer the seared pork ontop of the bed of onions and apples. Generously season with salt and pepper.
- Cook pork and apples for 18-25 minutes, or until registers 150 degrees farenheit in the center.
- Before you cut: Place the pork aside on a large plate and cover with tin foil for 10 minutes to rest.
- While the pork rests, place the apples and onions back on the stove set to medium. Add chicken stock and butter and bring to a low boil. Allow to simmer until half of the liquid has reduced.
- Slice the pork in diagonal 1 inch peices, served ontop of the apples. Drizzle pork with remaining pan juices.