Roast pork tenderloin with brandied apples

Makes 6 Servings



pork tenderloins, about 500 g each
2 tbsp
Dijon mustard
1/4 tsp
1 tbsp
2 tbsp
red apples, preferably Red Delicious, cored and thinly sliced
1 tbsp
chopped fresh rosemary
1/4 cup


  • 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.


Calories 316, Protein 37 g, Carbohydrates 9 g, Fat 10 g, Fibre 1 g, Sodium 266 mg.

Wine Pairings

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.

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