Pork Tenderloin with Apples and Onions

1. 1 Pork loinpack 600 g ≈ $5.99 190 g
2. 2 Apples≈ $3.50 per kg 120 g
3. 3 Onions≈ $1.60 per kg 70 g
4. 4 Butterpack 180 g ≈ $1.60 15 g
5. 5 Dried thyme 1 g
6. 6 Apple juicepack 1 l ≈ $3.00 70 ml
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 375°F (190°C). Season pork¹ with salt, pepper, and thyme.

2. Slice apples² into wedges and cut onions³ into half-moons.

3. Arrange onions³ and apples² in a baking dish, then place pork¹ on top with butter⁴ chunks.

4. Pour apple² juice over the pork¹, cover with foil, and roast for 30 minutes.

5. Remove foil and roast another 12–15 minutes until golden and juices run clear.

6. Let pork¹ rest 5 minutes, slice, and serve with apples² and onions³.