Ingredients
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1 lb pork tenderloin
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6 tablespoons half-and-half
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2 tablespoons cream sherry
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1 teaspoon Dijon mustard
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1/2 teaspoon prepared horseradish
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2 tablespoons butter or 2 tablespoons margarine
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1 large onion, thinly sliced
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3 apples, cored and thinly sliced (Golden Delicious, Fuji, or Melrose preferred)
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salt (to taste)
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black pepper (to taste)
Instructions
- 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.