Adapted from Bon AppetitIngredients:1 large pork tenderloin (about 14 ounces)
3 tablespoons olive oil, divided
2 tablespoons whole grain Dijon mustard (or to taste)
2 teaspoons chopped rosemary
1 large onion, sliced
2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick
1/2 cup dry white wine
Preheat oven to 450°F. Season pork with salt and pepper.
Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate. Cool slightly. Spread mustard over top and sides of pork; press fennel seeds into mustard. Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; sauté over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper.
Place pork atop apple-onion mixture.Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F, check after about 15 minutes. If not done, cover and roast another 10 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes.
Meanwhile, pour white wine over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.
Note to the readers: By next Monday I will be all married and honeymooning in Ireland! This is exciting, nerve wracking, and a bit time consuming. My hope is to have a blog scheduled for next Monday, but I can't promise. Keep and eye on the Twitter feed for the status of this. The good news is I'll have my wedding brunch and a bunch of Irish restaurants and bars to review once back, not to mention the upcoming exciting project of the Thanksgiving Lobsters. Oh yeah. It's always an adventure at Epicurette in New York.