Apples are at their peak, so we’ve elevated a dreary classic – pork chops and applesauce – and made it exciting again. Pair it with a nice Riesling or Gewürztraminer.

Yield: 4 servings

Preheat oven to 400˚F. In a large sauté pan on medium heat, add 2 tablespoons oil. Add onions, and season with salt and pepper.  Cook until soft, about 6 minutes. Add garlic, and cook another 2 minutes. Transfer onions to a narrow glass baking dish lined with parchment.

In a small bowl, toss apples with remaining tablespoon oil, and season with salt and pepper. Transfer apples to baking dish.

Put fennel seeds in a coffee grinder, and pulse until fine. Brush tenderloin with mustard, and season with salt and pepper. Sprinkle ground fennel seeds evenly over entire tenderloin, and place in baking dish. Bake until a meat thermometer registers 150˚F, about 20 minutes. Let pork stand for 10 minutes before slicing and serving.