Charles E. Walton IV
Prep Time
15 Mins
Cook Time
40 Mins
Makes 6 servings

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).

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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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