Pork Tenderloin with Caramelized Onions and Apples

I'm a pork tenderloin fan.  It's tasty, lean and not overly expensive.  It's easy to cook, as long as you don't overcook it, and it's great for a quick easy meal or to entertain with.  I've pounded it thin and made schnitzel, sliced it into medallions, sauteed it and made a pan sauce, roasted and barbecued it whole....many possibilities. 
I adapted this recipe from Canadian Living on-line.  I'm not normally one to mix sweet and savory.  I don't like cranberry with my turkey, applesauce with my pork chops or raisins in a curry.  This caught my eye and I think it was because of all of the delicious onions.  This has a perfect amount of sweetness without being overly sweet.  The sweetness from the apple is totally balanced by the natural sweetness of the onion.  It was super easy to prep and make.  This was a mid-week meal for 2.  If you don't have cider, use apple juice and toss in a couple of tbsp of Brandy to give it a little punch (dark rum would probably work well too).  Have a little yourself if you need a little warming up but go easy tiger....you still need to serve dinner.

Pork Tenderloin with Caramelized Onion and Apples

Serves 2

1 pork tenderloin

1 tbsp olive oil

fresh ground pepper

1 large sweet onion, cut in half and thinly sliced

1 tbsp butter

1 apple, peeled, cored and thinly sliced

1 cup low sodium beef broth

1/4 apple cider or 1/4 cup apple juice and 2 tbsp brandy

big sprig of fresh thyme or 1/2 tsp dried

1 tsp of cornstarch

Pre-heat the oven to 350F.  In an ovenproof skillet heat the olive oil over med-high heat.  Season the pork with fresh black pepper and brown all over.  Transfer to the oven and roast for about 20 minutes.  Once the pork is done (it should have a hint of pink inside), transfer it to a carving board board and tent with foil to keep it warm and let it rest until the sauce is done.  In the same skillet, melt the butter  over med heat and add onions, cooking for about 5 minutes until golden.  Add the apple and thyme and saute for about 3-5 minutes until the apple is just starting to soften.  Pour in the beef broth and apple cider or apple juice and brandy making sure to scrape up any brown bits from the saucepan.  Reduce until there is about 3/4 cups liquid left. Dissolve the cornstarch in 2 tbsp of water and add to skillet, cooking until sauce is thickend, about a minute. Check to see if the sauce needs salt and pepper.  Slice the pork and serve with onion apple sauce!