Smart thermometer saves family from dry meat queen

Growing up we ate a lot of pork tenderloin. Not like every week but a fair amount. Sometimes my mom would pound it out, bread it, and pan fry it, other times it was pre-marinated and baked/roasted. I always liked it. I tried that when Andy and I got married - well the marinated kind and he was not a fan. I love pork in all forms but bacon so I've been looking for a way to get pork tenderloin back into our menu, then I found this recipe. I thought it was an easier recipe than it actually was. I try really hard to make easy meals on Mondays because Mondays are hard. I was excited to use my new Meater meat thermometer because I'm the queen of overcooked meat. (Remember my dry as cork turkey breast on Thanksgiving?) This recipe was a lot of in and out of the pan and oven... but the thermometer made the question of how long to cook it really easy. It was so stinkin' smart... even told me how long to rest the meat. This meal was a winner in our house. Andy had his fair share and even said it was good. So yay for pork tenderloin making a comeback!

Perfect Roasted Pork Tenderloin with Apples

2 pork tenderloins (about 1 1/2-pounds each)
2 tablespoons vegetable oil, plus more as needed
1 1/2 teaspoons salt, plus more as needed
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme leaves
1/4 teaspoon ground black pepper
2 apples, cored and sliced (we like Granny Smith, Golden Delicious or Braeburn)
2 onions, sliced
1 cup chicken stock, see our homemade chicken stock recipe
1 tablespoon butter

PREPARE PORK
Heat oven to 425 degrees F. Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
Pat pork dry with paper towels and then rub with one tablespoon of the oil and 1 1/2 teaspoons of salt. Heat a tablespoon of oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, occasionally turning, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).

PREPARE APPLES AND ONIONS
Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add two to three teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add extra oil).
Add the apples and onions then cook, occasionally stirring, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.

TO FINISH
Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and the black pepper. Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven.
Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
To serve, slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.