From my happy freezer, I took out two little 1 lb pork tenderloins thinking about a quick, herbal, honey mustard roast with apples and leftover sandwiches. It’s a shame that I didn’t have fresh thyme and rosemary The dried herbs were okay but I like to see that bright green during the preparation.
I also still seem to have a problem with identifying cooking apples. That’s what I like about farmers’ markets; you can ask somebody. These apples were too soft for roasting and just held their shape. Still, the flavor was fantastic and the honey, mustard, wine flavored sauce from the pan bottom was perfect to drizzle over the pork slices.
Pork Tenderloin with Apples and Onions
2 one pound pork tenderloins
2 tbsp melted butter
2 tbsp Dijon mustard
2 tbsp honey
2 cooking apples, cored and sliced into wedges
2 small onions, quartered
A squeeze of lemon juice
1 1/2 tbsp melted butter
1/2 cup white wine
Season the pork with salt, pepper and rosemary. Mix the butter, mustard and honey together, then brush all over the pork. Reserve the rest for basting.
Toss the apples and onions with some thyme, the lemon juice and butter, then put into the bottom of a roasting pan. Pour the white wine on top.
Place the tenderloins on top of the apples and roast in a 425 F oven for 20 minutes, baste with the reserved mustard mixture and continue to cook for another 20 minutes. Serve with parsley new potatoes.
Wine suggestion: Cremant de Bourgogne