2 1-poundsPork TenderloinRinsed and patted dry with paper towels
1/2largeVidalia Sweet OnionPeeled and thinly sliced, yellow onion may be substituted
1largeAppleCored and sliced into thin wedges
1poundSmall Red PotatoesCut into bite size pieces
Instructions
Marinating the ingredients:
Add the apple cider, vegetable oil, mustard, garlic, thyme, salt and pepper into a gallon zippered plastic bag.
Seal and shake to combine the ingredients.
Add the pork tenderloins, and seal the bag squeezing as much air out as possible.
Refrigerate for at least four hours or overnight.
Cooking the Tenderloins:
Preheat oven to 350°F.
In a 13 by 9-inch baking dish add the potatoes in a single layer, followed by the onions and apple slices.
Place the pork tenderloin on top and evenly distribute the marinade in the pan.
Bake for 45 minutes, check the internal temperature with a food thermometer and remove the pork tenderloins from the oven when they reach 145°F (for medium rare) or 150°F (medium).
When removing the tenderloins, check the potatoes for doneness. If cooked, remove with the tenderloins; if needing to cook longer leave in the oven until they are done.