Apple Glazed Pork Tenderloin

Name: Apple Glazed Pork Tenderloin
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters apple butter; 4 apples (recommended: a mix of Golden Delicious and McIntosh); 59 milliliters melted butter; 3 Tbsps Dijon mustard; 1 Tbsp chopped fresh rosemary leaves; 59 milliliters honey; 1 kilograms pork tenderloin; 8 servings Salt and freshly ground black pepper

Apple Glazed Pork Tenderloin might be a good recipe to expand your main course recipe box. One portion of this dish contains about 36g of protein, 12g of fat, and a total of 369 calories. This recipe serves 8. It is a good option if you're following a gluten free diet. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up rosemary leaves, apples, dijon mustard, and a few other things to make it today. To use up the apples you could follow this main course with the Hot Caramel Apples as a dessert.

Instructions

Preheat the oven to 350 degrees F.

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Oven

Peel, core, and cut the apples into 1-inch dice and toss with melted butter in a large bowl. Scatter the apples in the bottom of a roasting pan fitted with a rack.

Ingredients you will need

Apple

Butter

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Roasting Pan

Bowl

Season the tenderloin generously with salt and pepper and place on the rack in the roasting pan.

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Salt And Pepper

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Roasting Pan

Whisk together all remaining ingredients in a small bowl.

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Whisk

Bowl

Put the tenderloin in oven until internal temperature registers 160 to165 degrees on an instant-read thermometer, about 30 to 40 minutes. During the last 10 minutes of cooking brush with half of the glaze.

Ingredients you will need

Glaze

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Kitchen Thermometer

Oven

Remove from oven, brush with remaining glaze and allow to rest for 10 minutes on a cutting board before slicing.

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Glaze

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Cutting Board

Oven

Serve with roasted apples.

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Apple

Equipment

Ingredients

Servings:

chopped fresh rosemary leaves 59milliliters

honey 1kilograms

pork tenderloin 8servings

Salt and freshly ground black pepper

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Sur de los Andes Malbec with a 4.9 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.