Granted, it’s 18 degrees outside and not exactly time for fall and apples, but this remains a favorite recipe that my sister-in-law, Elizabeth, passed along to me some time ago. I serve with rice and a light salad.
About 5 sweet-tart apples, peeled and cut into wedges
1 T. butter, melted
1 T. fresh lemon juice
1 (1 ½ lb.) pork tenderloin
¼ tsp. salt
¼ tsp. pepper
1 T. olive oil
1 small onion, thinly sliced
½ c. white wine
1/2 C cream
3 T. Dijon mustard
2 T. chopped fresh rosemary leaves
1. Preheat oven to 400 degrees.
2. Toss apples with butter and lemon juice in lightly greased 13 x 9 baking dish or a dutch oven. Bake at 400 for 20-25 minutes. Sprinkle salt and pepper over pork tenderloin. Heat oil in a skillet and brown the tenderloin for about 7 minutes. Place tenderloin in the center of the 9x 13 baking dish with apples. Set aside.
3. Cook onion in skillet 5 minutes. Turn heat to high and add wine; cook about 2 minutes, scraping bottom of skillet. Stir in cream, mustard and rosemary.
4. Pour cream mixture over tenderloin, and bake at 350, basting occasionally, 20-25 minutes or until meat thermometer reads 155. Let stand 5-10 min.