Apples are available year-round but best during the autumn harvest season. For this recipe, choose crisp, firm sweet-tart apples such as Fuji or Braeburn. Damon Haynes, sommelier of Il Palio restaurant at the Siena Hotel in Chapel Hill, North Carolina, suggests pairing this dish with a Lis Neris Isonzo de Friuli Chardonnay 2002 (about $14) or Lis Neris Gris-Pinot Grigio Venezia Giulia 2002 (about $21).
2 pounds (about 5) Fuji or other sweet-tart apples, peeled and each cut into 8 wedges
2 tablespoons butter, melted
1 tablespoon fresh lemon juice
1 (1 1/2-pound) pork tenderloin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
1 small onion, thinly sliced
1/2 cup white wine or apple juice
1 cup heavy cream
3 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary leaves
How to Make It
Preheat oven to 400°.
Toss apples with butter and lemon juice in a lightly greased 13- x 9-inch baking dish or shallow ovenproof Dutch oven. Bake at 400° for 20 to 25 minutes. Season tenderloin with salt and pepper; brown in hot oil over medium-high heat in a heavy-bottom skillet 7 minutes. Remove apples from oven; place tenderloin in center of baking dish. Set aside.
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.
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 apples and mustard cream sauce.
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