Roasted Pork Tenderloin with Mustard Apple Relish
Recipe courtesy of Michigan Apple Committee.
4 tablespoons olive oil - divided use
2 (1 pound) pork tenderloins
2 tablespoons dried rosemary leaves
4 cups unpeeled thinly sliced red Michigan apples
2 cups thinly sliced onions
2 cups Michigan apple juice
2 tablespoons coarse ground Dijon-style mustard
1 tablespoon granulated sugar
- Preheat oven to 350°F (175°C).
- Brush tenderloins with 2 tablespoons of the oil. Cook in large skillet on medium-high heat until browned on all sides. Remove from heat; cool slightly.
- Rub tenderloins with rosemary leaves. Place on flat rack in baking pan. Bake for 40 to 50 minutes or until internal temperature of each tenderloin reaches 160°F (71.1°C).
- Meanwhile, heat remaining 2 tablespoons vegetable oil in large skillet on medium-high heat. Cook and stir apples and onions until tender-crisp, about 5 minutes. Stir in apple juice. Cook until liquid is reduced by half, about 10 minutes, stirring occasionally. Stir in mustard and sugar.
- Slice tenderloin and serve with apple-onion mixture.
Makes 8 servings.
Note: Suggested Michigan Apple varieties: McIntosh, Empire, Gala, Jonagold, Northern Spy.
Nutritional Information Per Serving (1/8 of recipe): Calories: 301; Total Fat: 13g; Cholesterol: 75mg; Total Carbs: 21g; Fiber: 3g; Sodium: 152mg.
Recipe and photograph courtesy of Michigan Apple Committee.