- 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.