Here is a simple, but delicious dinner that won’t have leave you washing a pile of pots and pans. Juicy pork is served with the classic combination of apples and onions, with sweet potatoes for a filling twist. I’ve included a trick for speeding up the caramelized onions. Adding a cup of water after the initial sautéing softens them and brings out their natural sugar, so you get a faster caramelization without the risk of burning them. If you’re avoiding potatoes, simply don’t add them. It will still be a delicious and satisfying meal. I hope you enjoy this healthy but comforting dinner!
Tender, succulent pork served over sweet and savory caramelized onions, apples and roasted sweet potatoes make a simple but cozy dinner.
- 2-3 lbs Trimmed Pork Tenderloins
- 2 Yellow Onions, sliced thinly ("1/4 inch)
- 3 Apples (any firm apple, avoid mealier varieties like MacIntosh), unpeeled, cored and sliced (1/2 inch)
- 3 Sweet Potatoes or Yams, unpeeled, cut into 1 inch chunks (optional)
- 1 teaspoon Garlic Powder
- 3 tablespoons of Olive Oil, divided
- Salt to taste
- 4 sprigs Fresh Thyme (optional)
- Preheat oven to 425° F. Toss sweet potatoes or yams with 1 tablespoon of olive oil, garlic powder, and a pinch of salt (1/2 teaspoon). Spread on foil-lined baking sheet and bake for 20-25 minutes, until fork tender. While they roast, move on to the pork, onions and apples. *You can omit sweet potatoes if you're avoiding carbohydrates.
- Heat oven-safe wide-bottomed skillet or sauté pan over high heat. Pat tenderloins dry and sprinkle with salt (1/2 teaspoon). Sear in preheated pan on all sides until browned. Set pork aside and lower heat to medium-high.
- Add remaining 2 tablespoons olive oil and sliced onions and sprinkle with 1/2 teaspoon of salt. Stir until onions begin to brown and turn translucent, 5-8 minutes. Add apples and 1 cup of water and allow to simmer until water evaporates, about 8 minutes, stirring occasionally.
- Once water has evaporated, turn heat to medium-high and continue stirring occasionally until the onions turn a light brown. Remove from heat. Stir in roasted sweet potatoes and sprigs of thyme, if using. Place pork on top of apple mixture and roast in oven until pork reaches an internal temperature of 155° F, (about 20 minutes, depending on size of tenderloins.)
- Allow pork to rest for 10 minutes, then slice pork into 1 inch pieces. Remove sprigs of thyme, season with salt to taste, and serve the apple mixture with the sliced pork.
*If you don't have an oven safe pan, simply transfer apple mixture to casserole or baking dish and lay pork on top. *If apple mixture seems dry, add a splash of olive oil to coat pan.
*This recipe is easily cut in half or doubled.
*I leave the skin on the potatoes and apples for the beneficial fiber, but you can peel them if you prefer to.