- pork tenderloins (altogether about 1 ½ kg)
- 1 tsp (about 5 ml) freshly ground pepper
- ½ tsp (2 ml) salt
- ½ tsp (2 ml) fresh rosemary (chopped)
- 2 tbsp (30 ml) olive oil
- ½ cup (125 ml) white wine
- 1 tbsp (15 ml) Dijon mustard
- ¼ cup (60 ml) butter
- 3 cups (750 ml) sliced cooking apples
- ½ cup (125 ml) brown sugar
- Set the oven to 350F (180C).
- Season pork on all sides with pepper, salt, and rosemary.
- Heat the oil in large skillet over high heat.
- Add pork tenderloins and sear on all sides until just brown (1 minute per side?).
- Place seared meat in roasting pan and into the HOT oven (if not yet hot, wait until ready).
- Remove skillet from high heat and let cool slightly.
- Roast pork for about 25-30 minutes (170F/77C inside temp).
- Return the skillet to medium high heat.
- Add white wine, scrape pan to loosen any meat bits.
- Cook 1-2 minutes, until slightly reduced.
- Whisk in the mustard, then remove skillet from heat, set aside.
- Melt butter in medium saute pan.
- Add apples and sprinkle on brown sugar.
- Stir occasionally, gently, so that all fruit is evenly covered and evenly heated up.
- Cook until liquid is syrupy but apples still firm (3-4 minutes).
Put it all together
- Reheat mustard sauce, add any pan drippings from roasting pan.
- Add tenderloins to skillet and cook briefly, turning at least to coat evenly with the sauce.
- Let stand for a few minutes.
- Slice pork diagonally in thick slices.
- Place on individual plates or on a hot serving platter, decorate with apples.
- Serve with roasted new potatoes and salad..