In a small bowl, whisk together the Dijon mustard, maple syrup, olive oil, garlic powder, onion powder, salt, and pepper. Reserve some marinade for basting later.
Place the pork tenderloin in a resealable plastic bag or a shallow dish and pour the marinade over it. Marinate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
Core and slice the apples into thin wedges. Toss with a pinch of cinnamon and a dash of lemon juice.
Heat a large, oven-safe skillet over medium-high heat. Add olive oil and sear the pork tenderloin for about 2-3 minutes on each side.
Remove the pork from the skillet. Pour chicken broth into the skillet and add apple wedges. Place the pork back in the skillet and bake for 25-30 minutes until the internal temperature reaches 145°F (63°C).
Let the pork rest for about 10 minutes before slicing and serve with glazed apples and broth.
Notes
A delightful dish that combines savory pork tenderloin with sweet and tart apples, creating a gourmet experience.
