If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is a great fall recipe we love to make after a day of apple picking at Carter Mountain Orchard. It is my variation of an old roast chicken recipe that was cut from a magazine and stuffed in my recipe box. My favorite part is the beautiful golden color of the sauce. It's best when prepared as is but in a pinch you can substitute chopped garlic for whole cloves and heavy cream for the creme fraiche. —Lori
- 2 pork tenderloins (3/4 lb each)
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground white pepper
- 4 cloves garlic, peeled
- 2 Golden Delicious apples, peeled and sliced
- 1 cup apple cider
- 4 tablespoons Dijon mustard
- 1 cup creme fraiche
- 2 tablespoons chopped fresh parsley
- Heat oven to 400 degrees F. Brush tenderloins with olive oil; sprinkle with salt and pepper. Place on a roasting pan. Bake 30 to 35 minutes or until meat thermometer reads 160 degrees F.
- Meanwhile, bring a small pan of water to a boil. Add garlic and cook 5 minutes; drain.
- In a skillet, add garlic, apple, cider, and mustard. Simmer gently for 10 minutes, turning apple slices occasionally. Stir in creme fraiche; mash garlic cloves with a fork. Simmer 5 minutes, or until sauce thickens slightly. Stir in parsley. Spoon over thinly sliced tenderloin medallions.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Pork with Cider
Food Blog Links We Love
All the colors of the summer
Food blog links we love.
What to eat and listen to tonight.
We've got the summer blues.
Are marinades worth it?
Have a ball (jar).