pork tenderloin with roasted applies and onions

1 large pork tenderloin (about 14 ounces0
3 tbls olive oio, divided
2 tbls whole grain dijon mustard
2 tsp fennel seeds
1 large onion, sliced
2 medium granny smith apples, peeled, cored, sliced 1/4
inch thick
1/2 cup white wine or apple cider. (i used the cider)

preheat oven to 450 deg. season pork with salt and pepper.
heat 2 tbls oil in a non stick oven proof skillet over medium-high heat. add pork and sear until brown on all sides, about 5 minutes. transfer pork to a plate and let cool slightly. spread mustard over top and sides of pork. press fennel seeds into mustard. add remaining tbl oil to skillet add onions and apple slices and sautee over medium heat until golden, about 5 minutes. spread evenly in skillet and sprinkle with salt and pepper. place pork on top of apple and onion mixture.
transfer skillet to oven and roast until apple and onion mixture is soft and brown and meat thermometer inserted into pork reads 150 deg. about 15 minutes. transfer pork to platter and tent with foil. let stand for 5 minutes.
meanwhile, pour white wine or cider over apple onion mixture in skillet. stir mixture over high heat until slightly reduced, about 2 minutes. cut pork on diagonal into 1/2 inch thick slices. spoon applie onion mixture onto plates. top with pork and serve.

this is from the feb. issue of bon appetit. i tried it and it was very moist and tasted great with the cider instead of the white wine. some of the other recipes they have include "moroccan chicken with eggplant, tomatoes and almonds, pasta rustica with smoked mozzerella, braised orange ginger short ribs with dried apricots, escarole soup with garbanzo beans and pasta, seared pepper scallops with orange-soy glaze, steak and onion sandwich with horseradish mayonnaise and some very special breakfast ideas. if anyone interested in any of these will be glad to post them.