Step 1

Preheat oven to 425.

Step 2

In a small bowl or large measuring cup, combine all ingredients for the sauce. Set aside.

Step 3

Trim all silver skin off of the pork tenderloin. Pat pork dry with a paper towel.

Step 4

Place the pork tenderloin in a gallon sized ziplock bag. Pour 1/2 of the sauce over the pork, setting the remaining sauce aside. Seal the bag and squish the pork tenderloin around in the ziplock to be sure the pork is fully coated. Refrigerate and marinate for 20-40 minutes. This can be done up to a day in advance.

Step 5

Once the meat is marinated, heat one table spoon of avocado oil in a cast iron skillet over medium high heat.

Step 6

Remove the pork tenderloin from the ziplock and place it in the hot cast iron skillet, searing for four minutes on each side until browned.

Step 7

Remove the pork tenderloin from the skillet and set aside on a plate or cutting board.

Step 8

Turn the heat down to medium. Add extra avocado oil if the skillet looks dry. Add the onion and apple to the skillet and add a sprinkle of salt. Sauté the onion and apples about 5 minutes.

Step 9

Add the pork tenderloin back into the skillet, laying it on top of the apples and onions. Pour the remaining sauce over the pork.

Step 10

Place the entire cast iron skillet into the oven. Cook for 20 minutes or until an internal thermometer reads 145-150 degrees.

Step 11

Remove the skillet from the oven. Place the pork on a cutting board and loosely cover with foil. Allow to sit for 5-10 minutes before slicing.

Step 12

Slice the pork in one inch pieces and serve alongside the apples and onions.