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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Rosemary Pork Tenderloin With Harvest Apples

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions