Friday, September 24, 2010

Rosemary Pork Tenderloin with Harvest Apples

Another fall favorite, adapted from, September 2004.

Rosemary Pork Tenderloin with Harvest Apples
Serves 6

4 to 5 baked apples
2 tablespoons butter, melted
1 tablespoon fresh lemon juice
1 pork tenderloin
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 tablespoon olive oil
1 small onion, thinly sliced
½ cup white wine, apple juice, or apple cider
1 cup heavy cream or whole milk
3 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary

1. Preheat oven to 350°. Season tenderloin with salt and pepper and set aside.
2. Cook onion in skillet 5 minutes. Turn heat to high, and add wine, juice, or cider; cook about 2 minutes, scraping bottom of skillet. Stir in cream or milk, mustard, and rosemary.
3. Pour cream mixture over tenderloin, and bake at 350°, basting occasionally, 20 to 25 minutes or until meat thermometer inserted into thickest portion registers 155°. Let stand 5 to 10 minutes. (The pork will continue to cook.) Slice into 1/2- to 3/4-inch slices, and serve with baked apples and mustard cream sauce.

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