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Bone Suckin' Pork with Apples and Onions

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Bone Suckin' Mustard, 1 cup
Pork Tenderloin, 1 large
Olive Oil, 4 Tbsp.
Fennel Seed, 2 tsp
Onion, 1 large, sliced and halved
Apples, 2 Granny Smith, cored and sliced about 1/4 in. thick
Apple Cider, 1/2 cup


Preheat oven to 450°.

Season pork with sea salt and pepper. Heat 2 Tbsp of oil in a large ovenproof skillet over medium high heat. Add pork and sear all sides until pork is brown. Transfer pork to plate and let cool slightly. Spread Bone Suckin' Mustard over the top and sides of pork. Press fennel seeds into Bone Suckin' Mustard on the pork and set aside.

Add remaining olive oil to skillet and heat to medium heat. Add onions and cook until they are translucent. Add 1/2 of apple slices to onions in the skillet and continue to saute for 5 minutes. Place the mustard covered pork on top of the apple and onion mixture and place the rest of the apples around the pork. Place skillet in the oven and cook for 15 minutes or until the pork registers 150° on a meat thermometer.

Transfer pork, apples and onions onto a large platter leaving as many drippings in the skillet as possible. Pour the apple cider into the skillet and turn the heat up to a medium high and simmer for 5 minutes, this should reduce to make a syrupy sauce. Drizzle sauce over the apple and onion mixture around the pork. Serves 4.

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