2 (1 to 1-1/2-pound) pork tenderloins
2 tablespoons vegetable oil, plus more as needed
1 1/2 teaspoons salt, plus more as needed
2 tablespoons Dijon mustard
3 tsp. chopped fresh thyme leaves
2 tsp. chopped fresh rosemary
1/4 teaspoon ground black pepper
2 apples, cored and sliced (We use Granny Smith, Golden Delicious or Braeburn)
1 onions, sliced
1 cup chicken stock
1 tablespoon butter
Put a heavy bottom or cast iron skillet over medium heat.
Rub oil, salt and pepper on pork tenderloin. Sear tenderloin on each side for about 4 minutes. Remove from pan.
Place apples and onions in the pan, and heat for about 5 minutes, or until the sides of the onions start to brown. While these are cooking, mix 2 tsp. of thyme and 1 tsp. or rosemary with the dijon mustard. Brush over the pork tenderloin.
Add the rest of the thyme and rosemary to the apples and onions.
Place pork on top of the apples and onions, and cook in a 450* for 15 minutes, or until the internal temperature reads about 145.
Remove pork, apples and onions from the pan. Place pork on a cutting board and let rest for about 10 minutes. Return the pan to the stove.
Add chicken stock, and scrap the bottom of the pan with a wooden spoon to release the bits from the bottom of the pan. Bring to a simmer, and let the stock reduce by half.
Stir in the butter, and serve over the pork.