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
pork tenderloins (3/4 lb each)
ground white pepper
cloves garlic, peeled
Golden Delicious apples, peeled and sliced
chopped fresh parsley
In This Recipe
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.