Pork tenderloin with caramelized onions and apples

Today's dinner was a little rushed and last minute. This recipe comes together pretty fast with manageable prep.

I don't have any sides with recipes for you, but we had cream of broccoli soup. I would also recommend roasted vegetables or scalloped potatoes (recipe to follow at a later date) and even a nice salad.

My recipe was adapted from this one here:

http://www.canadianliving.com/food/pork_tenderloin_with_caramelized_onions_and_apple.php#comments_anchor

Basically I made less, and had to find a substitution for the apple cider and beef stock.

INGREDIENTS:
2 onions
3-4 tbsp extra-virgin olive_oil
1 apple, peeled, cored and thinly sliced
1 pork tenderloin, about 500g
pepper
1.5 cups beef stock (I added about 3/4 of a beef bouillon cube to boiling water and whisked till it dissolved)
1/4 cup water
1 tbsp sugar
2 tsp (10 mL) cornstarch

DIRECTIONS:

Preheat oven to 350F. Season pork with pepper. In large ovenproof skillet, heat about 1-2 tbsp oil over medium-high heat; brown pork all over. Transfer to oven; roast until juices run clear when pork is pierced, about 25-30 minutes. Transfer to carving board; tent with foil and let rest for 10 minutes before slicing.

While pork is cooking, cut onions in half lengthwise; thinly slice crosswise. In large skillet, heat about 2 tbsp of the oil over medium heat; fry onions, stirring often, until tender and golden, about 10 minutes. Stir in apple; cover and cook until tender, about 10 minutes.

Dissolve the bouillon cube in boiling water, whisking. Add the sugar and water, allowing the sugar to dissolve. When the pork is done and resting, pour fat from skillet. Add beef-flavored liquid; bring to boil over medium-high heat, scraping brown bits from bottom of pan. Boil until reduced to about half. Dissolve cornstarch in 2 tbsp (25 mL) cold water; stir into skillet and cook until thickened.

I added the onion-apple mixture to the pan to slightly reheat then spooned it over the plated, carved pork.

Unfortunately I don't have a picture right now (like I said - dinner was a little rushed and hectic!) but will post something next chance I have to take one!

This pork was nice and easy to prepare, and with my modifications still turned out nice. It had a nice sweet flavor and the pork wasn't dry at all. This is a definite must-try. I will be making this one again!