Roasted Pork Tenderloin with Caramelized Apples and Mustard Sauce

4-6 people..

  • 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

Mustard sauce

  • ½ cup (125 ml) white wine
  • 1 tbsp (15 ml) Dijon mustard

Caramelized apples

  • ¼ cup (60 ml) butter
  • 3 cups (750 ml) sliced cooking apples
  • ½ cup (125 ml) brown sugar
  1. Set the oven to 350F (180C).
  2. Season pork on all sides with pepper, salt, and rosemary.
  3. Heat the oil in large skillet over high heat.
  4. Add pork tenderloins and sear on all sides until just brown (1 minute per side?).
  5. Place seared meat in roasting pan and into the HOT oven (if not yet hot, wait until ready).
  6. Remove skillet from high heat and let cool slightly.
  7. Roast pork for about 25-30 minutes (170F/77C inside temp).

Make sauce

  1. Return the skillet to medium high heat.
  2. Add white wine, scrape pan to loosen any meat bits.
  3. Cook 1-2 minutes, until slightly reduced.
  4. Whisk in the mustard, then remove skillet from heat, set aside.

Caramelize apples

  1. Melt butter in medium saute pan.
  2. Add apples and sprinkle on brown sugar.
  3. Stir occasionally, gently, so that all fruit is evenly covered and evenly heated up.
  4. Cook until liquid is syrupy but apples still firm (3-4 minutes).

Put it all together

  1. Reheat mustard sauce, add any pan drippings from roasting pan.
  2. Add tenderloins to skillet and cook briefly, turning at least to coat evenly with the sauce.


  1. Let stand for a few minutes.
  2. Slice pork diagonally in thick slices.
  3. Place on individual plates or on a hot serving platter, decorate with apples.
  4. Serve with roasted new potatoes and salad..
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