What's for Dinner?: Pork Tenderloin with Onions and Apples

Pork tenderloin is a versatile cut of meat. Here, the classic combination of pork and apples is enhanced by the flavors of onions and horseradish.





INGREDIENTS

1 pork tenderloin, approximately 1-1.5 pounds
1/2 cup heavy whipping cream
1/4 cup sherry
2 tablespoons creamed horseradish
1 teaspoon Dijon mustard

2 teaspoons butter
1 medium onion, sliced
1 Granny Smith apple, peeled, cored and sliced


METHOD

Preheat oven to 325 degrees. Salt and pepper pork tenderloin and place in shallow roasting pan.

Mix together the heavy cream, sherry, horseradish and mustard.
Baste pork with this mixture and place in oven. Roast pork until slightly pink in center (approx. 140 degrees on a meat thermometer). The amount of time will vary with the thickness of the pork roast. Baste occasionally with creamy horseradish sauce.

About 15-20 minutes before the roast is done, melt the butter in a skillet and saute the onions and apples until the onions are transparent and the apples are soft.


Just before serving, slice the pork roast. Add the pan juices and any remaining creamy horseradish sauce to the skillet with the onions and apples and warm through. Serve several slices of pork per person with onion, apples and cream sauce on top of each portion.



Suggested accompaniments include rice pilaf (shown above) or mashed potatoes along with a green vegetable.