Braised pork tenderloin with apples

Ingredients:

• 1 pork tenderloin (about 700 g)
• 2 tbsp. l. olive oil
• 1 large red onion, finely chopped (about 2 cups)
• 3 cloves garlic, grated
• 1 cup spelt
• 1 and 1/4 cups natural sugar-free non-alcoholic apple cider
• 1 and 1/4 cups lightly salted chicken broth
• 1 tbsp grainy Dijon mustard
• 1 tbsp regular Dijon mustard
• 3 sprigs of thyme
• 1 Honeycrisp or Pink Lady apple, cored and cut into 0.5cm thick slices.
• Half a small head of escarole, coarsely chopped (about 4 cups)
• 1/4 cup chopped fresh parsley

Preparation:

1. Preheat oven to 190°C.
2. Heat 1 tablespoon olive oil in a large Dutch oven over high heat. Pat the pork dry with paper towels and season all sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Add to the pan and cook until golden brown on all sides, about 6 minutes. Transfer to a plate.
3. Reduce heat to medium-high and add the remaining 1 tablespoon olive oil and red onion to the pan. Cook, stirring frequently, until translucent, about 3 minutes. Add the garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper and cook, stirring, until fragrant, about 1 minute. Add the spelt and cook for 1 minute. Stir in the apple cider and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the chicken broth, all of the mustard, and thyme and bring to a vigorous simmer, about 2 minutes.
4. Return the pork to the pan along with any juices. Roast in the oven until a meat thermometer inserted into the thickest part of the tenderloin registers 145°F (63°C), 15–20 minutes. Transfer the pork to a cutting board, cover loosely with foil, and let cool.
5. Add the apple to the spelt. Bake until most of the liquid has evaporated and the spelt and apples are tender, 15–20 minutes.
6. Remove the thyme sprigs from the spelt and stir in the escarole until wilted. Slice the pork into 1cm-thick medallions. Serve the pork over the spelt and apples, garnished with parsley.