Pork Tenderloins with Onion-Apple Cream
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.
2/3 cup whipping cream
1/4 cup cream sherry
2 teaspoons Dijon mustard
1 teaspoon prepared horseradish
1/2 teaspoon salt
2 pork tenderloins (about 1 1/2 pounds total), trimmed of fat
2 tablespoons butter or margarine
1 large onion, thinly sliced
1 large Golden Delicious apple, peeled, cored, and thinly sliced
Parsley sprigs (optional)
- For Sherry Baste: Combine all ingredients in a small bowl and mix well. Makes about 1 cup.
- 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.
- 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.
- When meat is done, add remaining Sherry Baste to apple mixture and bring to a boil; transfer to a small serving bowl.
- To serve, cut meat across the grain into thin slanting slices; discard string. Garnish meat with parsley, if desired.
- Offer apple mixture to spoon over individual servings.
Makes 4 to 6 servings.