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1 lb Pork Tenderloins
6 Tablespoons Half-and-half
2 Tablespoons Cream Sherry
1 teaspoon Dijon Mustard
1/2 teaspoon prepared Horseradish
2 Tablespoons Butter or Margarine
1 large Onion, thinly sliced
3 Apples, cored and thinly sliced (Golden Delicious, Fuji, or Melrose preferred)
Salt (to taste)
Black Pepper (to taste)
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Preheat oven to 375 degrees F. Place pork in a shallow roasting pan. In a mixing bowl, combine half and half, sherry, Dijon mustard, and horseradish; brush half of this mixture over the pork. Bake the pork, uncovered, basting with remaining cream mixture, until pork is done to your preference (up to 45 minutes for 155-160 degrees). Meanwhile, melt butter in skillet; add onions and apples; saute until soft, about 15 minutes. Place pork on platter and keep warm. Pour pan drippings and remaining cream/baste into skillet with onions, bring to a boil, and season to taste with salt and pepper. Serve sauce with sliced pork when serving.
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