Pork Tenderloin With Apples
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 21-pound pork tenderloins, each 10 inches long and 2 inches thick
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1tablespoon Dijon mustard
- 4large Granny Smith apples, peeled, cored and each cut into 8 wedges
- ⅓cup fresh lemon juice
- 1tablespoon canola oil
- ¼cup heavy cream
- Dijon mustard to taste
Nutritional analysis per serving (6 servings)
316 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 31 grams protein; 750 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 500 degrees.
- Step 2
Place tenderloins in roasting pan 14 by 12 by 2 inches. Season with salt and pepper to taste. Rub each with 1½ teaspoons mustard. Toss apples with lemon juice and oil and add to pan, spreading around and between tenderloins. Put pan on middle rack of oven. Roast 10 minutes. Turn tenderloins over and gently turn apple pieces with a metal spoon. Roast 12 minutes longer.
- Step 3
Remove the tenderloins to a platter. Combine cream and mustard to taste and stir gently into the apples. Season with salt and pepper.
- Step 4
Slice pork across grain into thin slices and serve with apples, which will have dissolved into a sauce.
Private Notes
Comments
I found that a total of 22 minutes at 500 F resulted in pork more well done than I care for. Next time I'll either lower the heat or cut back on the oven time. Also, the amount of cream needs to be increased to result in a sauce. Using just the amount called for gave me something with a consistency similar to stiff mashed potatoes, rather than a sauce.
The trick is to sear the loin before placing on apples. Some shredded cabbage goes well with apples . A dollop of honey on the apples turns it into a sweet- sour winter triumph.
Oof. Dee-lishous. Loins looked a little underdone, so I wrapped the pan in foil and let it rest while I got sides together. Removed the loins and added 1/4 c sour cream and whole grain mustard to the pan instead. Loved the texture that added. Big flavor and pretty easy.
My apples did not dissolve into a sauce. Given that the sauce is the point of this recipe (I can easily roast tenderloin), this recipe is a fail.
I’m going to try making this again as I think it could be pretty good. I roasted the tenderloin at 375 for 30 minutes and it came out perfectly. However, I decided to add half a cabbage and an onion to the apples, and I sautéed all three in a pan for about 10 minutes before roasting them with the tenderloin. Then I screwed up on how to make the sauce and ended up just stirring the mustard and cream into the apples, onions and cabbage right in the pan, rather than mixing it together first. The result was a mushy mess as the apples had become virtually applesauce at this point and the sauce was very thick. Next time I will take more care to follow the instructions for this part of the cooking. That said we still ate it. Not bad.
I simplified the heck out of this (last-minute nerves). My rub was just salt, pepper and dijon mustard rubbed into both 1-lb. loins. I started them in a 450F oven, then at 12 minutes turned them over and surrounded them with a sliced softened onion, put them back in for 12 more minutes, took them out after 6 - they were exactly 145F. Tented with foil and stirred evaporated milk and dijon in the onion pan until it thickened, then sliced and served with the applesauce. Will sear next time!