Ginger-Cardamom Roasted Pork with Apples & Onions


  • 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


  1. Preheat oven to 325°
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.