Pork Tenderloin with Apple and Onion

Here's what's cooking at Cocina MKB: Pork Tenderloin with Apple and Onion and Baked Sweet Potatoes. Sweet potatoes are a fence food, some paleo eaters think they're acceptable and some think they're off limits. I err on the side of conservatism, so I don't normally eat them, but they don't make me sick like truly non-paleo foods (grains, dairy, sugar) do, some from time to time I will indulge.

1 1lb pork tenderloin
2 tbsp dried rosemary
1 tbsp dried thyme
1 tbsp dried parsley
1 apple - quartered(I only eat Granny Smiths)
1 onion - coarsely chopped (I like red - but it's just a color preference)
3 garlic cloves
1/4 cup lemon juice

Preheat oven to 400 degrees F.

Toast rosemary thyme and parsley in a skillet for about 3 minutes on high heat moving constantly until they are fragrant. You can skip this step, but it releases the oils in the dried herbs and makes them much more flavorful. Learned that one from one of my favorite butchers at Harry's, Jerry.

Pat the spice mixture over pork tenderloin and let it rest for half an hour

Put the apple, lemon juice and garlic cloves in the blender until kind of a rough mash is formed. Place the mash in a skillet over medium-low heat along with the onions. Cook for 10 minutes. If the mixture starts to fry to the bottom of the pan, add some water to deglaze and turn the heat down a smidge.

In an oven and stovetop safe dish heat 2 tbsp olive oil. Sear the pork tenderloin for 2 minutes then flip and add the onion, apple, garlic mixture to cook while the second side is searing - also for 2 minutes. Place in the preheated oven uncovered for 12-20 minutes until the thickest part is at 137 degrees. The thickest part will be a teeny bit pink, but NOT raw. It will look cooked texture wise, just will have a blush to it.

Cut into 1/4 - 1/2 inch pieces and scoop some of the onion apple mixture onto the pork.

Dig IN!