Ingredients for Apple Cream Pork Tenderloin
- 1 1/2-2 lb pork tenderloin
- not used
- not used
- 2 tablespoons Dijon mustard
- 1 tablespoon prepared horseradish
- 2 tablespoons butter
- 1 medium onion
- 2 medium apples
- salt, to taste
- freshly ground black pepper, to taste
- 1 cup heavy cream
- 1/4 cup dry sherry
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How to Make Apple Cream Pork Tenderloin
- Preheat oven to 375°F (190°C).
- Place the 1.5-2 lb pork tenderloin in a shallow roasting pan.
- In a medium mixing bowl, whisk together 1 cup heavy cream, 1/4 cup dry sherry, 2 tablespoons Dijon mustard, and 1 tablespoon prepared horseradish.
- Brush half of the cream mixture evenly over the pork tenderloin.
- Bake the uncovered pork tenderloin for 25-30 minutes, basting with the remaining cream mixture every 10 minutes, until a meat thermometer inserted into the thickest part registers 145°F (63°C) for medium. Let rest for 10 minutes before slicing.
- Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 1 medium onion, thinly sliced, and 2 medium apples (such as Honeycrisp or Fuji), peeled, cored, and sliced.
- Sauté until the onions and apples are softened and lightly caramelized, about 15-20 minutes.
- Place the rested pork tenderloin on a serving platter and keep warm.
- Pour the pan drippings from the roasting pan into the skillet with the onions and apples. Add the remaining cream mixture and bring to a simmer. Season to taste with salt and freshly ground black pepper.
- Serve the sliced pork tenderloin topped with the delicious apple cream sauce.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
65g
Fat
33g
Carbs
8g
