Description
6 ingredients to dinner!
Ingredients
- 3 whole Apples Cut Into Wedges
- 2 cups Baby Carrots
- 1 whole Large Onion, Cut Into 8 Or So Wedges
- ½ cups White Wine
- Salt, Pepper And Olive Oil
- 2-¼ pounds Pork Tenderloin, Cut Into 2 Pieces If Necessary
- 4 Tablespoons Grainy Mustard
- Bread For Serving, If Desired
Preparation
Preheat oven to 375ºF. Arrange apples, carrots, and onion wedges in the bottom of a large baking dish. Pour the wine into the bottom of the dish, and sprinkle the mixture generously with salt and pepper. Drizzle with olive oil.
Place pork on top of the vegetable mixture. Brush mustard evenly over the pork to coat all over, then sprinkle with salt and pepper. Drizzle more olive oil over the pork.
Bake the dish uncovered for 20–30 minutes until pork reads 145ºF on a meat thermometer. This may take slightly longer depending on your pork and oven; be patient if it does! Let the pork rest for 15 minutes, then remove to a cutting board and slice into rounds.
Serve the pork with veggies, some of the pan drippings, and bread for sopping up the juices. Enjoy!
