Method

1. 1

   Pat the pork tenderloin dry and season it evenly with the salt and black pepper. Core and slice the apples, slice the onion, and strip the thyme leaves from the stems.

   5 min
2. 2

   Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side, turning until browned on all sides.

   10 minMedium-high heat
3. 3

   Transfer the pork to a plate. Add the onion and apples to the hot skillet and sauté for 3 minutes, stirring occasionally, until slightly softened.

   3 minMedium-high heat
4. 4

   Stir the apple cider, Dijon mustard, and thyme into the skillet, scraping up any browned bits. Return the pork and any juices to the pan.

   2 minMedium heat
5. 5

   Reduce the heat to medium-low, cover, and simmer for 10 to 15 minutes, turning the pork once, until the thickest part reaches 145°F.

   15 minMedium-low heat
6. 6

   Transfer the pork to a cutting board and rest for 3 minutes. Slice and spoon the apples, onion, and cider pan sauce over the pork.

   3 min