Pork Tenderloin with Roasted Apples and Onions

• 1 large pork tenderloin (about 14 ounces)
• 3 tablespoons olive oil, divided
• 2 tablespoons whole grain Dijon mustard
• 2 teaspoons fennel seeds
• 1 large onion, sliced
• 2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick
• 1/2 cup dry white wine or apple cider

1. Preheat oven to 450F.
2. Season pork with salt and pepper.
3. Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat.
4. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes.
5. Transfer pork to plate.
6. Cool slightly.
7. Spread mustard over top and sides of pork; press fennel seeds into mustard.
8. Add remaining 1 tablespoon oil to skillet.
9. Add onion slices and apples; saute over medium heat until golden, about 5 minutes.
10. Spread evenly in skillet and sprinkle with salt and pepper.
11. Place pork atop apple-onion mixture.
12. Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150F, about 15 minutes.
13. Transfer pork to platter and tent with foil.
14. Let stand 5 minutes.
15. Meanwhile, pour white wine over apple-onion mixture in skillet.
16. Stir mixture over high heat until slightly reduced, about 2 minutes.
17. Cut pork on diagonal into 1/2-inch-thick slices.
18. Spoon apple-onion mixture onto plates.
19. Top with pork and serve.

pork tenderloin, olive oil, whole grain dijon mustard, fennel seeds, onion, apples, white wine

Taken from www.epicurious.com/recipes/food/views/pork-tenderloin-with-roasted-apples-and-onions-109169 (may not work)