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
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
measuring spoons
medium bowl
1 tablespoon Dijon mustard
½ teaspoon five-spice powder
½ teaspoon white wine vinegar
2 tablespoons light brown sugar
1 tablespoon chopped rosemary
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 tablespoon salt
1 pork tenderloin
June Pan
½ teaspoon black pepper
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 slices into 1" pieces. Repeat with the other 3 sides of the apple. Place the diced apple in a large mixing bowl and repeat with the remaining apple.
2 apples
large bowl
chopping board
knife
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 skin.
½ yellow onion
Dice the onion
Turn the onion to lay cut-side down and slice in half through the root. 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, salt and pepper to the large bowl with the apples and diced onions.
¼ teaspoon black pepper
1 tablespoon chopped rosemary
3 tablespoons extra-virgin olive oil
1 teaspoon salt
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. Select cooking preferences using the button below.
June Food Thermometer
Roast the pork
Place the food on the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. Roast the food until the vegetables are tender and the pork is cooked to your preference, about 25 minutes. June will notify you when the food is ready. If desired, follow directions on your June Oven to continue cooking.
June Oven
Slice and serve
When the food is ready, transfer the pork to a plate and allow to rest 5 minutes. Cut the pork into ½"-thick slices and serve with the cooked apples and onions.
