Mustard-Glazed Pork Tenderloin with Apples
Ingredients
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1 tablespoon whole grain mustard
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1 tablespoon Dijon mustard
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½ teaspoon five-spice powder
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½ teaspoon white wine vinegar
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2 tablespoons light brown sugar
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1 tablespoon chopped rosemary
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1 pork tenderloin
Tools
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whisk
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medium bowl
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measuring spoons
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large bowl
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spatula
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chopping board
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knife
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June Pan
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June Food Thermometer
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the bottom position, preheat the June Oven to 400°F on the Roast setting using the button below.
June Oven
Make the marinade
Add the whole grain mustard, Dijon mustard, five-spice powder, vinegar, brown sugar and rosemary to a mixing bowl.
1 tablespoon whole grain mustard
1 tablespoon Dijon mustard
½ teaspoon five-spice powder
½ teaspoon white wine vinegar
2 tablespoons light brown sugar
1 tablespoon chopped rosemary
medium bowl
measuring spoons
Mix the marinade
Mix well to form a paste.
whisk
Season the pork
Place the pork on the June Pan and season both sides with salt and pepper.
1 pork tenderloin
1 tablespoon salt
½ teaspoon black pepper
June Pan
Rub the marinade on the pork
Using a spatula, rub the marinade all over the pork, covering the tenderloin completely. Set aside to marinate while preparing the vegetables.
spatula
Core and dice the apples
Place the base of an apple on the chopping board. To make the first cut, start with the knife blade slightly offset from the stem, about ¼", and slice down. Repeat on the other 3 sides to core the apple. To dice the apple, place a section cut-side down on the board then cut into 1" slices. Cut into chunks crosswise. Repeat with the other 3 sides of the apple. Core and dice the remaining apple. Place the diced apple in a large mixing bowl.
2 apples
chopping board
knife
large bowl
Peel the onion
Place the onion on its side on the chopping board. Using a knife, slice ½" off the top of the onion and peel back the first layer of onion, including the skin.
½ yellow onion
Dice the onion
Turn the onion to lay cut-side down and slice in half vertically. Take one onion half and lay it cut-side down on the board. Hold the top and cut horizontally into the onion starting from the bottom. Repeat cutting horizontally until ½" from the top of the onion. Rotate the onion and slice vertically down through the onion. Dice the onion by slicing downward across the cuts. Add the diced onions to the apples. Reserve remaining onion half for another purpose.
Season the vegetables
Add the remaining rosemary, olive oil, remaining salt and pepper to the large bowl with the apples and diced onions.
1 tablespoon chopped rosemary
3 tablespoons extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
Mix the vegetables
Mix well until the apple and onion pieces are coated with the seasoning.
Add the vegetables to the June Pan
Place the pork in the center of the June Pan and arrange the apple mixture around both sides.
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of thickest part of the pork.
June Food Thermometer
Roast the pork
Place the pork on the bottom shelf of the June Oven. Plug the June Food Thermometer into the closest jack. June will notify you when the pork is ready.
Cut into ½"-thick slices
When the pork is done, transfer to a plate and allow the pork to rest 5 minutes. Cut the pork into ½"-thick slices and serve with the cooked apples and onions.
