A Fall Feast

I made this for dinner last night and it was sooo easy!! And best of all it made my house smell like fall! I used Honey Crisp apples because my produce place had them and my dad said I had to try them, however the apples were very mushy when they were done, I would have liked them to hold their shape a bit more and have some crunch to them. I would think that maybe Granny Smith would be better. I served this with a salad with Balsamic Dressing and it paired nicely ( that's chef talk :o) Of course my husband had his salad piled high with bacon, cheese and so much ranch it could drown a horse... but hey he got that good lettuce in his system right?
The recipe is from PBS.org Everyday Food I printed a few of their recipes I thought they really did seem easy and "do-able" not like Rachel Ray, you have to buy crazy ingredients for her stuff. However I did make a Hawaiian Chicken Cordon Bleu of hers that Joe liked... of course he didn't eat the Hawaiian part just the chicken and ham.... OK I give up on him!!!


Pork Tenderloin with Apples and Onions

Serves 4 Prep time: 30 minutes Total time: 1 hour

Ingredients

1/4 cup balsamic vinegar
2 tablespoons maple syrup 3 medium red apples, halved and cored, each cut into 8 wedges
1 large red onion, halved and sliced into 1/2-inch-thick pieces
1 tablespoon olive oil
Coarse salt and ground pepper
2 pork tenderloins, (12 ounces each), trimmed of excess fat

Place one oven rack in top third of oven, and another rack in bottom third. Preheat oven to 450 degrees. Make glaze: In a small saucepan, bring vinegar and maple syrup to a boil over high heat; cook, stirring occasionally, until mixture has reduced to 1/4 cup, 3 to 4 minutes. Remove from heat; transfer 1 tablespoon to a small bowl for drizzling, and set aside. Reserve the rest of the glaze in saucepan.
On a large rimmed baking sheet, toss apples and onion with oil. Season with salt and pepper; arrange in a single layer, and roast until golden, about 15 minutes. Remove from oven and toss.
Meanwhile, line another rimmed baking sheet with aluminum foil; place pork on foil. Season generously with salt and pepper; brush with glaze from saucepan. Return apples and onion to oven, on bottom rack. Place pork on top rack; roast 10 minutes. Remove pork from oven; brush with glaze (discard any remaining in pan). Roast until pork registers 150 degrees on an instant-read thermometer, and apples and onion are tender, about 10 minutes more.
Transfer pork to a cutting board, and let rest 10 minutes. Slice 1/4 inch thick; drizzle with reserved tablespoon glaze. Serve with apples, onion.