I give this a 3 because while it turned out well, I was not a fan of the sauce. If you like rich cream sauces then go for it. Otherwise, there are better pork and apple recipes.
Rosemary Pork Tenderloin with Harvest Apples
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
- 1. Preheat oven to 400°.
- 2. 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.
- 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 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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