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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this was outstanding..can't wait to make it again. It's so simple. the recipe makes alot of sauce - enough for two tenderloins in my opinion. followed the recipe with the exception of granny smith apples. The tenderloin stayed tender and moist. Definitely one to make over and over.
I made this for my supper club and everyone loved it! It was the perfect fall dish. It was fairly quick and easy and the flavors really worked well together. This is a new favorite! Only change I made was to use a combination of vermouth and apple cider in place of the wine/apple juice. I used Honeycrisp apples which worked well.
I tried this without the rosemary (my daughter hates rosemary), and the dish still was superb and easy! I would serve this to company--the flavors were perfect for Fall. Like many others, my pork tenderloin did need an additional 10 minutes in the oven.
Wow!! One of the best things I've ever eaten. I followed the recipe and it came out perfect. I did have to cook it a little longer but that was all. I served it with the herb couscous from Oct. '10. This is worthy of company or celebration. I thought is was very easy to make, not a lot of chopping. Make sure and use fresh rosemary.
This dish was delicious! I did make one small adjustment - used 2 rather than 3 tbs. of mustard and found that to be perfect for our tastes. I also had to add about 10 minutes to the oven time for the pork to get the temperature up to 155. - Worthy of serving to guests.
I'd put money that the person that wrote this recipe is bland probably made the dish in a nonstick skillet. You can't build a pan sauce in a nonstick skillet - you should use either cast-iron or a stainless steel pan. Apples, wine, rosemary and mustard are far from bland. And they all go well with pork.
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