Recipe Tuesday: Pork tenderloin with apples and onion

This is one of those meals I make when I don’t really feel like messing with it. Chop things up real quick, toss it in the oven, and ignore it until the meat thermometer beeps.

1 pork tenderloin
1/2 teaspoon salt
1 tablespoon itallian seasoning
1 Tablespoon balsamic vinegar
1 Tablespoon honey
3 apples sliced, honeycrisp or other ones that retain their shape when cooked
1 yellow onion, sliced up vertically (Not into rings, in other words)

Slice the apples/onions first, then put the pork tenderloin in a ~9×12 pan, or whatever pan fits your tenderloin. I have a pyrex roasting pan I use most of the time. Fill the sides of the pan with the apples and onions. It’s okay if some of them are on top of the pork as well.
Sprinkle the itallian seasoning and salt over the pan, then the honey and balsamic. Put it in a 350* oven for ~1 1/2 to 2 hours or until your meat thermometer says 145*. (Technically, it should be 155, but I’ve eaten mine more medium well for years without issue. If you’re at all worried, it can go longer, but it dries out easily)

When it’s done, slice it up, and serve with all the apples/onions. Nom!


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