Ingredients

1 large pork tenderloin (about 14 ounces)

3 tablespoons olive oil, divided

2 tablespoons whole grain Dijon mustard

2 teaspoons fennel seeds

1 large onion, sliced

2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick

• 1/2 cup dry white wine or apple cider

Description

Serve With: Red-skinned Potatoes Roasted With Thyme, And Steamed Green Beans.

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