Apple Cream Pork Tenderloin

"A recipe from D. Jean Rice, of Ohio."
 
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photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
1hr 10mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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