Pork Tenderloin with Apples, Onions and Currants

One of the other things I can sneak in and pretend it is chicken is pork tenderloin.  At this point, may daughter know that it isn't but I have served this to multiple picky kids and they all ate it and even asked for seconds.  The meat is nice and tender and the gravy has a great savory flavor with a hint of sweet from the fruit that is added.  I even tricked my niece who eats nothing into eating this!  OK, no great feat tricking a five year old… You can make this same recipe with thick cut bone in pork chops adjusting the oven time according to size.

Ingredients:

1 pork tenderloin

1 large onion, halved lengthwise and sliced into 1/4 inch half rounds

2 small granny smith apples, peeled, cored and sliced

1/4 cup of dried Zante currants

2 tbsp of butter

2 tbsp of flour

2 cups of vegetable broth

1-2 tsp of brown mustard

Kosher salt and pepper

Canola oil

Preheat oven to 425.  Heat a pan over medium high heat with enough canola oil to coat the bottom until shimmering.  Season pork on all sides with salt and pepper.  Brown in pan for 5 minutes on each side or until you have developed a nice crust.  Place the pork on a plate to rest.  Add onions to the heated pan and allow to slightly brown and soften, about about 5 minutes per side.  Add in apples and sauté for about 2 minutes.  Melt butter into pan mixing and then sprinkle flour over mixture and cook 1 minute longer.  Pour in vegetable broth stirring.  Add currants and mustard and bring to a rapid boil.  Taste for seasonings. Add apple onion mixture to a baking dish and place pork on top. Bake for 15-25 minutes until desired internal temperature is reached (145 for medium rare, 165 for medium).  

Serve with baby roasted yukon gold or red potatoes that have been washed and tossed with canola oil, salt and pepper and roasted from the time the oven comes to temperature turning once halfway through to brown evenly (about 45 minutes).  Steamed broccoli makes a great simple side to this flavorful dish.