Prep 10 mins
Cook 1 hr
A recipe from D. Jean Rice, of Ohio.
- 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)
- Preheat oven to 375 degrees F.
- Place pork in a shallow roasting pan.
- In a mixing bowl, combine half and half, sherry, Dijon mustard, and horseradish; brush half of this mixture over the pork.
- Bake the pork, uncovered, basting with remaining cream mixture, until pork is done to your preference (up to 45 minutes for 155-160 degrees).
- Meanwhile, melt butter in skillet; add onions and apples; saute until soft, about 15 minutes.
- Place pork on platter and keep warm.
- Pour pan drippings and remaining cream/baste into skillet with onions, bring to a boil, and season to taste with salt and pepper.
- Serve sauce with sliced pork when serving.
Wonderful Sunday dinner! We enjoyed it very much. The apple / onion was perfect with the tenderloin. Loved the cream mix over the tenderloin, next time I may add just a wee bit more horseradish. The apple/onion with the cream mix added was sublime, great combination of flavours. I just cooked my tenderloin for 35 minutes, turned out perfect, lovely tender and moist. A very flavourful dinner!! Thanks for posting I will be making it again.
Tasted great! We doubled the recipe and had to add raspberry wine instead of sherry, but the raspberry didn't come out at all, it was just good! Takes some time, but worth it for a weekend dinner.