- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon Ginger-Cardamom Rub
- 2 pork tenderloins (12–16 ounces each)
- Salt and pepper to taste
- 1 tablespoon butter
- ½ cup chicken stock or white wine
- 1 medium onion, sliced ¼-inch thick
- 2 Granny Smith apples, peeled and cut in ½-inch slices
- Juice of 1 orange
- Preheat oven to 325°
- In a small bowl, mix together 1 tablespoon olive oil, Dijon mustard and Essential Spice Ginger-Cardamom Rub. Rub each pork tenderloin with mixture. Season with salt and pepper to taste.
- In large saute pan, heat butter over medium heat. Place pork in pan and brown on all sides (this will take at least 5 minutes on each side to achieve a nice crust). Remove pork to baking dish.
- Turn heat to low and add chicken stock or white wine to deglaze pan (to get all the bits off bottom of pan). Pour over pork.
- Increase heat to medium-low, and add remaining tablespoon olive oil. Add onions and apples to saute pan and cook 5 minutes so they begin to soften, stirring occasionally. Spoon onions and apples over pork. Squeeze orange juice over pork.
- Roast in oven for about 15 minutes, depending on desired doneness (145°–165°). Let rest 10 minutes before slicing into pieces approximately ¾-inch thick.