Recipe by Sue Lau
A recipe from D. Jean Rice, of Ohio.
Top Review by Derf
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.
- 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 See How It's Made
- 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.