Pork Tenderloin with Onions and European Apples

PREPARING

1. Preheat your oven to 190°C (375°F).
2. Pat the pork tenderloin completely dry with a paper towel, then season it generously on all sides with salt and pepper.
3. In a large, oven-safe skillet (cast-iron is ideal), heat 1 tbsp of oil over medium-high heat.
4. Once the oil is hot, carefully place the tenderloin in the skillet. Sear for about 2 minutes on each side, until the meat is deeply and evenly browned. Remove the tenderloin from the skillet and set it aside on a plate.
5. Reduce the heat under the skillet, add the remaining half tablespoon of oil, and then add the sliced onion. Sauté, stirring, for about 3 minutes, until it begins to soften.
6. Add the apple wedges to the onion and cook together for another 3-4 minutes, until the fruit has slightly softened and started to caramelize.
7. Pour the apple juice into the skillet and bring it to a simmer, scraping up all the delicious browned bits from the bottom of the pan.
8. Place the seared tenderloin back into the skillet, nestled on top of the apples and onions. Spoon the pan sauce over the meat.
9. Transfer the entire skillet to the preheated oven and roast for 15-20 minutes. The meat is ready when its internal temperature reaches 62-63°C / 145°F (check with a kitchen thermometer).
10. Remove the skillet from the oven and let the tenderloin rest for about 10 minutes before slicing.
11. Slice the meat into 1.5 cm (about ½ inch) thick medallions and serve directly over the apples and onions with the sauce from the pan. Enjoy!