Pork Tenderloin With Onion Apple Cream Recipe
Ingredients
| Pork tenderloin | 1 pound | |
| Whipping cream | 6 Tablespoon | |
| 2 tablespoons cream sherry | ||
| Dijon Mustard | 1 Teaspoon | |
| Prepared horseradish | 1/2 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1 Large, thinly sliced | |
| 1 small golden Delicious apple, thinly sliced | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place pork on a rack in a shallow roasting pan.
In a small bowl, stir together whipping cream, sherry, mustard, and horseradish; brush half of mixture over pork.
Roast, uncovered, in a 325° oven, brushing often with cream mixture, for 45 to 60 minutes or until pork meat in center is no longer pink when slashed.
Melt butter in a wide frying pan over medium heat; add onion and apple and cook, stirring often, until onion is soft (about 20 minutes).
Transfer pork to a platter and keep warm.
Pour pan drippings and any remaining cream mixture into onion mixture.
Bring to a boil over high heat; season to taste with salt and pepper.
Pass sauce at the table.
In a small bowl, stir together whipping cream, sherry, mustard, and horseradish; brush half of mixture over pork.
Roast, uncovered, in a 325° oven, brushing often with cream mixture, for 45 to 60 minutes or until pork meat in center is no longer pink when slashed.
Melt butter in a wide frying pan over medium heat; add onion and apple and cook, stirring often, until onion is soft (about 20 minutes).
Transfer pork to a platter and keep warm.
Pour pan drippings and any remaining cream mixture into onion mixture.
Bring to a boil over high heat; season to taste with salt and pepper.
Pass sauce at the table.
Chef
