Rosemary Pork Tenderloin with Harvest Apples

Name: Rosemary Pork Tenderloin with Harvest Apples
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters white wine or apple juice; 2 Tbsps butter, melted; 3 Tbsps Dijon mustard; 2 Tbsps chopped fresh rosemary leaves; 907 grams (about 5) Fuji or other sweet-tart apples, peeled and each cut into 8 wedges; 237 milliliters heavy cream; 1 Tbsp fresh lemon juice; 1 Tbsp olive oil; 1 small onion, thinly sliced; 0 teaspoons freshly ground pepper; 680 grams pork tenderloin; 0 teaspoons salt

You can never have too many main course recipes, so give Rosemary Pork Tenderloin with Harvest Apples a try. One serving contains 429 calories, 25g of protein, and 25g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a gluten free and primal diet. If you have apple juice, pepper, pork tenderloin, and a few other ingredients on hand, you can make it. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Toss apples with butter and lemon juice in a lightly greased 13- x 9-inch baking dish or shallow ovenproof Dutch oven.

Ingredients you will need

Lemon Juice

Apple

Butter

Equipment you will use

Baking Pan

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.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Oven

Frying Pan

Remove apples from oven; place tenderloin in center of baking dish. Set aside.

Ingredients you will need

Apple

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Rosemary

Mustard

Cream

Onion

Wine

Equipment you will use

Frying Pan

Pour cream mixture over tenderloin, and bake at 350, basting occasionally, 20 to 25 minutes or until meat thermometer inserted into thickest portion registers 15

Ingredients you will need

Cream

Meat

Equipment you will use

Kitchen Thermometer

Oven

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.

Ingredients you will need

Cream Sauce

Mustard

Apple

Pork

Equipment

Ingredients

Servings:

118milliliters

white wine or apple juice 2Tbsps

butter, melted 3Tbsps

Dijon mustard 2Tbsps

chopped fresh rosemary leaves 907grams

(about 5) Fuji or other sweet-tart apples, peeled and each cut into 8 wedges 237milliliters

heavy cream 1Tbsp

fresh lemon juice 1Tbsp

olive oil 1small

onion, thinly sliced 0teaspoons

freshly ground pepper 680grams

pork tenderloin 0teaspoons

salt

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.

Deep purple color. Aromas of ripe red and black fruit mixed with spicy notes of vanilla, clove, cinnamon and cigar box. Hints of confectionery. Concentrated palate with sweet tannins and a velvety texture.