I’m nearing the end of my Whole30 challenge and I’m happy to say, it hasn’t been as challenging as I thought and I have seen some results. More on that later…
It’s been a fun creative exercise for me to come up with recipes that are quick, easy, satisfying and delicious, all while meeting Whole30 guidelines.
This dinner is easy enough to pull together after work. It uses pork tenderloin that you slice into medallions so they cook in just a few minutes. Be sure to get the skillet nice and hot before browning the pork so you get a nice sear on the outside and good caramelization in the skillet. Caramelized onions, apples and apple cider add some sweetness without having to add any sugar to the recipe. Dijon mustard and cider vinegar balance out the sweet with a nice savory note.
I served this over Green Giant’s Riced Butternut Squash. I love using Green Giant’s Riced Veggies as an alternative to rice and grains. Green Giant just added 4 new varieties to their existing line of Riced Veggies: Butternut Squash, Kohlrabi, Beets and Broccoli and I’m obsessed with all of them!
I was lucky enough to develop some recipes for them with these products. I can’t decide which is my favorite! The quality is exceptional and there’s nothing in the package except veggies. Since they’re frozen, it’s easy to keep them on hand and best of all, the ony prep required is opening the package! They’re super versatile and really make it easy to work extra veggies into your diet. Stay tuned for more of my recipes with these great products.
- 2 tablepoons Dijon style mustard , divided
- 3 cloves garlic , minced
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon coarse salt
- 3/4 pound pork tenderloin , cut into 3/4-inch pieces
- 2 tablespoons olive oil
- 1 large sweet onion , sliced
- 1 large apple , sliced
- 3/4 cup apple cider
- 2 tablespoons apple cider vinegar
- 1 package Green Giant® Riced Veggies - Butternut Squash cooked according to package directions
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Combine 1 tablespoon mustard, garlic, thyme and salt and rub all over pork medallions. Heat a large nonstick skillet over medium-high heat until pan is very hot. Add pork and cook 2 minutes each side or until browned. Remove and set aside.
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In same skillet, heat olive oil over medium heat. Add onion and cook, 15 minutes, stirring occasionally, until onions are golden and very tender. Add apple slices and cook 3 minutes or until softened. Add apple cider, cider vinegar and remaining mustard and bring to a boil over high heat. Return pork and any juices to skillet and cook 2 minutes or until desired doneness.
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Serve pork, onions and apples over hot Riced Butternut Squash. Sprinkle with additional fresh thyme, if desired.
