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Sliced pork tenderloin over white beans and apple wedges in a cast-iron skillet on a wooden table

Skillet Pork Tenderloin with Apples and White Beans

Pork tenderloin sears in one skillet, then roasts on a bed of cannellini beans, onion and apple. About 42 g protein per serving, from pork and beans.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pork
  • 2 pork tenderloins (about 340 g each, 680 g total); silver skin trimmed
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 2 tbsp olive oil divided
Beans and apples
  • 1 yellow onion medium (about 200 g); halved and sliced 5 mm thick
  • 2 firm apples (about 360 g total); Honeycrisp or Granny Smith, cored, cut into 1 cm wedges
  • 3 cloves garlic sliced
  • 2 cans cannellini beans (425 g / 15 oz each); drained and rinsed, about 480 g beans
  • 240 ml low-sodium chicken broth / 1 cup
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/4 tsp kosher salt
  • 2 tbsp fresh parsley chopped, for serving

Method
 

  1. Heat the oven to 220 C / 425 F with a rack in the middle. Pat the tenderloins dry, trim off any silver skin, and rub them with 3/4 tsp salt, the pepper and the thyme.
  2. Heat 1 1/2 tsp of the oil in a 30 cm / 12-inch oven-safe cast-iron skillet over medium-high heat for 2 minutes, until it shimmers. Sear one tenderloin for 5 to 6 minutes, turning every 1 to 2 minutes, until browned on all sides. Move it to a plate, add another 1 1/2 tsp oil, and sear the second tenderloin the same way.
  3. Reduce the heat to medium. Add the remaining 1 tbsp oil and the onion, and cook for 4 minutes, scraping up the browned bits, until softened. Add the apple wedges and garlic and cook for 2 minutes, until the garlic is fragrant.
  4. Stir in the broth, mustard, vinegar and 1/4 tsp salt, then add the beans. Simmer for 3 minutes, then turn off the heat.
  5. Tuck the thin tail of each tenderloin under itself and nestle both on top of the beans, pouring in any juices from the plate. Roast uncovered for 12 to 15 minutes, checking from 12 minutes, until a thermometer in the thickest part reads 145 F / 63 C. The center will be faintly blush pink.
  6. Wearing a mitt, set the hot skillet on the stovetop. Move the pork to a cutting board and rest it for 5 minutes, then slice it into 1.5 cm rounds. Stir the beans, spoon them onto plates, top with the pork, and sprinkle with parsley.

Notes

  • Sear one tenderloin at a time so the skillet stays hot and the crust browns.
  • Pull the pork at 145 F / 63 C and rest it 5 minutes before slicing.
  • Slice across the grain into rounds about 1.5 cm thick.
  • Use a mitt on the skillet handle after it comes out of the 220 C / 425 F oven.