Roast pork tenderloin with brandied apples
With tender brandied apples and fresh rosemary, this is a king among pork tenderloin recipes. Slice roast into medallions and serve with sweet brandied apples. So delicious, you'll definitely be going in for seconds.
- 2 pork tenderloins , about 500 g each
- 2 tbsp Dijon mustard
- 1/4 tsp salt
- 1 tbsp olive oil
- 2 tbsp butter
- 2 red apples , preferably Red Delicious, cored and thinly sliced
- 1 tbsp granulated sugar
- 1 tbsp chopped fresh rosemary
- 1/4 cup brandy
- Preheat oven to 375F. Line a baking sheet with parchment and set aside. Brush pork with Dijon and sprinkle with salt. Season with pepper.
- Heat a large non-stick frying pan over medium-high. Add oil, then pork. Sear meat, turning often, until dark golden brown, 5 to 7 min. Transfer pork to prepared sheet.
- Roast in centre of oven until a meat thermometer inserted into thickest part of meat reads 160F, 20 to 22 min. Transfer to a cutting board. Let stand 5 min.
- Melt butter in same frying pan over medium. Add apples, sugar and rosemary. Cook until apples are tender, 3 to 5 min. Add brandy and boil for 1 min. Slice pork tenderloin into medallions. Divide among 6 plates. Serve with apple mixture.
Nutrition (per serving)
- 37 g,
- 9 g,
- 10 g,
- 1 g,
- 266 mg.
A scrumptious British Columbia pinot noir that does a hostess proud. Its flavours are a bouquet of summer berries, cherry, raspberry, mint and plum. This elegant fruitiness echoes and elevates the flavours of pork and apple. Quail’s Gate Pinot Noir, British Columbia, $25.