Rosemary Pork Tenderloin with Harvest Apples

Rosemary Pork Tenderloin with Harvest Apples
Photo by Charles E. Walton IV

Ingredients

  • 2 pounds (about 5) Fuji or other sweet-tart apples, peeled and each cut into 8 wedges
  • 1 cup heavy cream
  • 1 small onion, thinly sliced
  • 1 (1 1/2-pound) pork tenderloin
  • 2 tablespoons chopped fresh rosemary leaves
  • ¼ teaspoon salt
  • 1 tablespoon fresh lemon juice
  • + 5 more ingredients
    • 2 tablespoons butter, melted
    • ½ cup white wine or apple juice
    • 3 tablespoons Dijon mustard
    • 1 tablespoon olive oil
    • ¼ teaspoon freshly ground pepper

1. Preheat oven to 400°. 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 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....

View full recipe at My Recipes

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