The Recipe

Rosemary Pork Tenderloin with Harvest Apples

Name: Rosemary Pork Tenderloin with Harvest Apples
Prep time: 15 min
Cook time: 40 min
Yield: Makes 6 servings
Ingredients: 2 pounds (about 5) Fuji or other sweet-tart apples, peeled and each cut into 8 wedges; 2 tablespoons butter, melted; 1 tablespoon fresh lemon juice; 1 (1 1/2-pound) pork tenderloin; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1 tablespoon olive oil; 1 small onion, thinly sliced; 1/2 cup white wine or apple juice; 1 cup heavy cream; 3 tablespoons Dijon mustard; 2 tablespoons chopped fresh rosemary leaves

COOK TIME : 40 minutesPREP TIME : 15 minutes

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Rosemary Pork Tenderloin with Harvest Apples

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Ingredients

DESCRIPTION

Apples are available year-round but best during the autumn harvest season. For this recipe, choose crisp, firm sweet-tart apples such as Fuji or Braeburn. Damon Haynes, sommelier of Il Palio restaurant at the Siena Hotel in Chapel Hill, North Carolina, su

INGREDIENTS

2 pounds (about 5) Fuji or other sweet-tart apples, peeled and each cut into 8 wedges
2 tablespoons butter, melted
1 tablespoon fresh lemon juice
1 (1 1/2-pound) pork tenderloin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
1 small onion, thinly sliced
1/2 cup white wine or apple juice
1 cup heavy cream
3 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary leaves