Pork Tenderloin with Roasted Apples (for MartianIceQueen)

Okay, this recipe had eighty-one reviews!!! And the majority are decidedly positive - the extreme tenderness of the pork & ridiculous ease of this recipe seem to be the two big contributing factors. Comments/suggestions include: serve with red potatoes & double sauce for them to soak up; try non-grainy Dijon; fennel lovers added some - fennel haters reduced or cut out all together. All seemed happy; add white wine to sauce; use Calvados (apple brandy) instead of apple juice.

Oh, and this comment cracked me up, so I had to share. We need to make sure unpossible learns to cook this for ladies... "Holy rock my world Batman. I made this one my 1st anniversary with my GF, and served it up with nugget potatoes and green beans in butter. This has become my fave for Pork Tenderloin. Needless to say, guys, if you're looking to impress her, and enhance the *ahem* romance - then definately make this dish. The shaggability rating is off the charts!"

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

Preheat oven to 450°F. Season pork with salt and pepper.

Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate. Cool slightly. Spread mustard over top and sides of pork; press fennel seeds into mustard. Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; sauté over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop apple-onion mixture.

Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F, about 15 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes.

Meanwhile, pour white wine over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.