As these pork tenderloins bake, you brush them with a creamy sherry baste. The same sauce enriches the slow-cooked apple and onion slices that accompany the meat.

Pork Tenderloins with Onion-Apple Cream

Sherry Baste:

2/3 cup whipping cream

1/4 cup cream sherry

2 teaspoons Dijon mustard

1 teaspoon prepared horseradish

1/2 teaspoon salt

 

Pork Tenderloins:

2 pork tenderloins (about 1 1/2 pounds total), trimmed of fat

 

Onion-Apple Cream:

2 tablespoons butter or margarine

1 large onion, thinly sliced

1 large Golden Delicious apple, peeled, cored, and thinly sliced

Parsley sprigs (optional)

1. For Sherry Baste: Combine all ingredients in a small bowl and mix well. Makes about 1 cup.
2. For Pork Tenderloins: Fold and tie narrow end of each pork tenderloin under to give meat an even thickness. Place meat on a rack in a baking pan; brush with Sherry Baste. Bake in a 425°F (220°C) oven until meat thermometer inserted in thickest part of meat registers 150°F to 155°F (65°C), about 20 to 25 minutes; baste often during cooking.
3. For Onion-Apple Cream: Melt butter in a wide frying pan over medium heat. Add onion and apple and cook, stirring often, until onion is soft and golden, about 20 minutes.
4. When meat is done, add remaining Sherry Baste to apple mixture and bring to a boil; transfer to a small serving bowl.
5. To serve, cut meat across the grain into thin slanting slices; discard string. Garnish meat with parsley, if desired.
6. Offer apple mixture to spoon over individual servings.

Makes 4 to 6 servings.