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To make this a complete meal, I also made a delicious sheet pan of roasted onions, sweet potatoes, and carrots using thyme as my herb of choice. I also paired the roasted vegetable side dish and this main pork meal with a simple salad compiled of mixed greens, diced red delicious apples, walnut pieces, salt, pepper, and a drizzle of both olive oil & plain balsamic vinegar.
Ingredients
- 2 pork tenderloin (approximately 2lbs each)
- 2 Red Delicious Apples
- 1/4 of large Visalia onion
- 2 tbsp Red Apple Balsamic Vinegar
- Olive Oil (splash)
- salt & pepper
- 4 Sprigs of fresh Thyme
Instructions
- Pre heat your oven to 400 degrees.
- Cut slits into pork tenderloin about 3/4 of the way through.
- Slice the apples and onions thinly. Place one slice of apple and one slice of onion into each slit in the pork. Continue until all the slits are full, and place tenderloins into an oven proof dish. (Hint: fold the thinner/smaller end of the tenderloin under itself so it will cook more evenly and won’t end up well done.)
- Drizzle 1 tsp of olive oil and 1 tbsp of the Red Apple Balsamic vinegar over each of the tenderloins. Top them both with two springs of fresh time and place in the oven.
- Bake for about 30 minutes, or until a meat thermometer reads 157 degrees in the thickest part of the tenderloin. Remove and promptly tent the tenderloins with tin foil for another 10 minutes. (Tent: loosely cover the tenderloin dish. Do not wrap the foil around tightly.
- Slice and serve warm with the apples and onions.
Keywords: Dinner, pork, apples, thyme, freezer friendly, balsamic vinegar, onions,