1 large pork tenderloin (about 14 ounces) 3 tablespoons olive oil, divided
2 tablespoons whole grain Dijon mustard
2 teaspoons fennel seeds
1 large onion, sliced
2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick
1/2 cup dry white wine or apple cider
Preheat oven to 450�F. Season pork with salt and pepper.
Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat.
Add pork and sear until all sides are brown, turning occasionally,
about 5 minutes. Transfer pork to plate. Cool slightly.
Spread mustard over top and sides of pork; press fennel seeds into mustard.
Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; saut� over medium heat until golden,
about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper.
Place pork atop apple-onion mixture.
Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat
thermometer inserted into center of pork registers 150�F, about 15 minutes.
Transfer pork to platter and tent with foil. Let stand 5 minutes.
Meanwhile, pour white wine over apple-onion mixture in skillet.
Stir mixture over high heat until slightly reduced, about 2 minutes.
Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates.
Top with pork and serve.
Makes 4 servings.