In the words of Peter Brady, "pork chops and applesauce, ain't that swell". This dish takes the cake (Sorry, Carol Brady) with deliciously sauteed pork tenderloin laid on a bed of apples and onions and roasted to perfection. This recipe was created by our friend, Tory over at Nourishing The Glow.
- 1 ½ lb pork tenderloin, fat trimmed
- Salt and fresh black pepper
- ¼ tsp garlic powder
- 2 tablespoons ghee, melted
- 2 cloves garlic, minced
- 3 granny smith apples, peeled and chopped
- 1 large sweet onion, chopped
- ¼ cup dijon mustard
- 2 ½ tablespoons honey
- 1 tablespoon olive oil
- 3 tablespoons Bonafide Provisions Chicken Bone Broth
- Fresh Rosemary, minced
- Preheat the oven to 350 degrees F. Season the pork with salt, pepper, and garlic powder, and sear in a skillet over medium-high heat until browned on each side. Lightly grease a dutch oven or roasting pan with olive oil and transfer the pork into a prepared pan. Using a mixing bowl, toss onions, apples, and garlic in with the ghee until well coated. Season with salt and pepper to taste. Place the onions, apples, and garlic, around the pork. Roast in preheated oven for 45-50 minutes, or until the pork reaches an internal temperature of 145 degrees F. At the halfway mark, add 2 tablespoons bone broth and toss the apples and onions to prevent burning. Allow to cool in pan for 10 minutes before slicing.
- While the tenderloin is roasting, quickly whip up the honey-dijon. In a small bowl, add mustard, honey, olive oil, and 1 tablespoon broth. Whisk with a fork until well combined.
- To serve: Brush the honey-dijon sauce over the top of the tenderloin. Garnish with rosemary and serve with apples/onions. Enjoy!