Apple Cream Pork Tenderloin |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A recipe from D. Jean Rice, of Ohio. Ingredients:
1 lb pork tenderloin |
6 tablespoons half-and-half |
2 tablespoons cream sherry |
1 teaspoon dijon mustard |
1/2 teaspoon prepared horseradish |
2 tablespoons butter or 2 tablespoons margarine |
1 large onion, thinly sliced |
3 apples, cored and thinly sliced (golden delicious, fuji, or melrose preferred) |
salt (to taste) |
black pepper (to taste) |
Directions:
1. Preheat oven to 375 degrees F.
2. Place pork in a shallow roasting pan.
3. In a mixing bowl, combine half and half, sherry, Dijon mustard, and horseradish; brush half of this mixture over the pork.
4. Bake the pork, uncovered, basting with remaining cream mixture, until pork is done to your preference (up to 45 minutes for 155-160 degrees).
5. Meanwhile, melt butter in skillet; add onions and apples; saute until soft, about 15 minutes.
6. Place pork on platter and keep warm.
7. Pour pan drippings and remaining cream/baste into skillet with onions, bring to a boil, and season to taste with salt and pepper.
8. Serve sauce with sliced pork when serving.
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