home cooked dinners by the season

Pan Seared Apple Pork

Pan Seared Apple Pork

Serves 4


  • 1-1/4 to 1-1/2 lb pork tenderloin
  • Kosher salt
  • Fresh ground black pepper
  • 1 tablespoon chopped fresh thyme
  • 2 to 3 tablespoons Dijon mustard
  • 1/3 cup all-purpose flour
  • 6 tablespoons olive oil, plus more if needed
  • 1-1/2 cups thinly sliced sweet or yellow onion (1/2 medium size)
  • 2 cups thinly sliced apple (1 medium size)
  • 1/2 cup white wine, apple cider or chicken broth


Cut pork into 8 equal pieces (to make this easy to do, cut the tenderloin in half then cut each half into 4 equal pieces). In between wax paper or plastic wrap, pound each piece to 1/4 to 1/2-inch thickness. Sprinkle one side with salt and pepper and thyme, patting thyme onto meat. Turn and repeat with other side. Brush mustard on one side of pork then dredge in flour, shaking off excess (pork can be prepared to this point and refrigerated several hours).
Heat 3 tablespoons of olive oil over medium heat in a large skillet; in a single layer add 4 pieces of pork and cook until browned, about 2 to 3 minutes. Turn and repeat cooking just until pork is cooked through, about 2 to 3 minutes (remove one piece of pork and cut into it if you aren't sure it is cooked). Remove pork and keep warm. Wipe out skillet with paper towels and repeat process with remaining 4 pieces of pork.
If necessary add 1 to 2 tablespoons of olive oil to the same skillet and add onions; cook and stir until softened about 2 to 3 minutes. Add apples and cook and stir until apples are softened and onions are lightly browned, about 3 to 4 minutes. Add wine and cook until simmering, stirring to scrape up any browned bits on bottom of the pan, about 1 minute or so. Season with salt and pepper then spoon apples and onions over pork.