Six ingredients to dinner, guys. Six!
It’s a Monday-after-a-snowy-weekend, is what I’m trying to say.
We are having a mustard moment, and you’re along for the ride. I wish I could say I was a blogger that posts really thoughtful things that are a nice variety of food in terms of ingredients, style of food, and difficulty, but really you just have to make what I make if you want to follow along with this life. I’m a part-time blogger and full-time everything else. Hence, six ingredient dinners.
But! The ingredients are GOOD. And also affordable and flavorful. Nothing too weird, but the combo of apples and mustard and pork is one that I really love. This is also a one-dish meal, baked in the oven, which means cleanup is so easy and nothing is spattering all over the stove. You’ll love it.
You need pork tenderloin – the packages that I see have 2 small tenderloins in them and are about 2 pounds each. You want that one! Or one long tenderloin that you can cut into 2 pieces to fit into a baking dish. Then you need apples, an onion, a handful of baby carrots, white wine, and some kind of mustard. Any kind of mustard! Salt, pepper, and olive oil should be in your house already, please and thank you.
To prep, turn the oven to 375F and cut the apple and onion into thick slices – about 1/2 inch or so. Arrange the apples and vegetables in the bottom of a large baking dish, then pour the wine in the bottom of the dish.
Sprinkle the veggies and apples liberally with salt and pepper and drizzle them with olive oil. Be generous!
Now, place the pork on top of the apple mixture and spread mustard all over it – this will roast and make a great crust on the meat. I squirted it directly from the bottle and then used a basting brush to smear the mustard over the pork, but you could even use your fingers!
When the pork is coated in the mustard, sprinkle more salt and pepper over the pork.
Bake the dish uncovered for 20-30 minutes until the vegetables are tender and the pork reads 145F on a meat thermometer. This may take a little longer depending on how thick your pork is, so just keep checking every 10 minutes if after 30 minutes your pork isn’t done.
Let the pork rest for 15 minutes out of the oven, then slice it. It should still be slightly pink on the inside.
Serve with veggies and omg the pan juices. Bread is NECESSARY for these pan juices.
That, my pets, is it! No mess or fuss, just lovely ingredients thrown together in the oven to make the quickest meal. Feels fancy, isn’t. The best way to be.
- 3 apples, cut into wedges
- 2 cups baby carrots
- 1 large onion, cut into 8 or so wedges
- 1/2 cup white wine
- salt, pepper, and olive oil
- 2 - 2.5 pounds pork tenderloin, cut into 2 pieces if necessary
- 4 tablespoons grainy mustard
- bread for serving, if desired
- Preheat the oven to 375F. Arrange the apples, carrots, and onion wedges in the bottom of a large baking dish. Pour the wine into the bottom of the dish, and sprinkle the mixture generously with salt and pepper. Drizzle with olive oil.
- Place the 2 pieces of pork on top of the vegetable mixture. Brush the mustard evenly over the pork to coat it all over, then sprinkle the pork with salt and pepper. Drizzle more olive oil over the pork.
- Bake the dish uncovered for 20-30 minutes until the pork reads 145F on a meat thermometer. This may take slightly longer depending on your pork and oven, be patient if it does! Let the pork rest for 15 minutes, then remove to a cutting board and slice into rounds. Serve the pork with veggies, some of the pan drippings, and bread for sopping up the juices.