Mustard Pork & Apple Skillet

Method

1. 1

   Prep the ingredients

   Cut the pork tenderloin, potato, and parsnip into pieces; core and slice the apple, then strip the thyme leaves.
2. 2

   Boil the roots

   Put the potato and parsnip in a large pot, cover with salted water, and bring to a boil over high heat; lower to medium and simmer.

   18 min
3. 3

   Brown the pork

   Heat the olive oil in a large deep skillet over medium-high heat; season the pork tenderloin with 1/2 tsp salt and 1/4 tsp black pepper, then turn the pieces to brown both sides.

   8 min

   Tip: Brown in batches if the skillet is crowded.

4. 4

   Simmer with apple

   Add the apple, vegetable broth, dijon mustard, apple cider vinegar, butter, and thyme; cover the skillet and simmer over medium-low heat, turning pork once.

   15 min

   Tip: Check the thickest pork piece with a thermometer; medallions can vary in size.

5. 5

   Drain and plate

   Drain the potato and parsnip in the large pot, then divide them among plates with the pork and apple pan sauce.

   2 min
6. 6

   Taste and serve

   Taste the pan sauce, potato, and parsnip; adjust with up to 1/4 tsp salt and a few grinds of black pepper, then serve.