Rosemary Pork Tenderloin With Harvest Apples Recipe

Name: Rosemary Pork Tenderloin With Harvest Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 400u00b0.
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 400u00b0 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 350u00b0, basting occasionally, 20 to 25 minutes or until meat thermometer inserted into thickest portion registers 155u00b0. 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.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Rosemary Pork Tenderloin With Harvest Apples falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Pork Tenderloin With Harvest Apples

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