Sunday, February 20, 2011

Pork Tenderloins with Onions & Apples

I had this first at my moms, and was suprised at how much I liked it. It's super simple and inexpensive.

Pork Tenderloins with Onion & Apples

Sherry Base:
1 c whipping cream
1/3 c. cream sherry
1 Tbsp. Dijon mustard
2 tsp. prepared horseradish
1 tsp salt
Combine in Bowl.

4 pork tenderloin
2 Tbsp. butter
Seasoned salt
2 large onions
2 large apples (Golden Delicious are suggested- but I have used others)

Paint tenderloins with Sherry Baste and season tenderloins with seasoning salt and pepper. Preheat oven at 425. Roast tenderloins until done, about 35 minutes (take out when meat thermometer reaches 150)

Meanwhile, melt butter in a large frying pan over medium heat. Add onion and apples and cook, stirring often, until the onions are soft. Add sherry baste and bring to a boil. (This can be done ahead of time and reheated).

Slice meat on the diagonal and serve with apple & onion sauce.
Serve with potatoes or rice.

1 comment:

Eqwatz said...

I'm not so hot on mixing apples with pork especially when someone adds cinnamon to the mess (barf!)

However, you might want to try pork loin roasted with: sweet onion, fresh ginger, fresh garlic, sweet pepper and PLUMS. You don't have to process the plums, just pit and slice. It must be roasted at a low temperature as the sugar content is of a type which will turn black if to hot. I splash it with rum to help it marinade the meat (and normally use a fresh picnic roasted long and slow.) A tiny amount of allspice will make the flavor pop--a very gentle use of the spice as you shouldn't be able to detect it.