Rosemary Pork Tenderloin with Onions, Cream and Apples

from Cottage Living
via Anne Halsted

serves 6

2 pounds Fuji or other sweet-tart apples, peeled and each cut into 8 wedges
2 tablespoons butter, melted
1 tablespoon fresh lemon juice
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
1 cup heavy cream
3 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary leaves

Preheat oven to 400 degrees. Toss apples with butter and lemon juice in a lightly greased 13-inch by 9-inch baking dish or shallow ovenproof Dutch oven. Bake for 20 to 25 minutes. Season tenderloin with salt and pepper. Brown in hot oil over medium-high heat in a heavy-bottom skillet for 7 minutes. Remove apples from oven and place tenderloin in center ofbaking dish. Set aside. Reduce oven to 350 degrees.

Cook onions in skillet 5 minutes. Turn heat to high, and add wine. Cook about 2 minutes, scraping bottom o f skillet. Stir in cream, mustard, and rosemary.

Pour cream mixture over tenderloin, and bake, basting occasionally for 20 to 25 minutes or until meat thermometer inserted into thickest portion registers 155 degrees. Let stand 5 to 10 minutes (the pork will continue to cook). Slice into 1/2 to 3/4-inch slices, and serve with the apples and mustard cream sauce.

The pork is incredibly moist, and the apples and onions are a great combination with the pork. If you can't find Fuji apples, try Braeburn.