Horseradish-Herb Encrusted Pork Tenderloin with Apples
In the fall apples always start to push their way into my menus, and the combination of roast pork, apples and onions is a classic that I love. Add rosemary, mustard and horseradish and we've got a perennial favorite. This dish is easy to do for a crowd too, since it can mostly be done ahead.
1 pork tenderloin, about 1 lb
2 T dijon mustard
2 tsp fennel seeds, lightly crushed
1 T rosemary, chopped
3 T fresh horseradish, grated
1 Granny Smith apple, peeled, cored, sliced
1 medium onion, peeled, sliced
3 T butter
3/4 C dry white wine
salt, hot sauce to taste
Sear pork in a skillet on high heat until browned all over, about 5 minutes. Remove to a side plate. Sauté the onion and apple slices in 1 tablespoon of the butter in the skillet about 5 minutes on medium heat, stirring occasionally. Remove from heat.
Spread the mustard over the surface of the pork. Mix the rosemary, fennel seeds, horseradish and spread the mixture over the surface of the pork, pressing it into the mustard. Sprinkle the pork lightly with salt.
Spread the apple-onion mixture evenly in the bottom of the skillet and place the pork on the mixture. Roast in a preheated 450º oven until the pork reaches an internal temperature of 150º, about 15 minutes. Remove pork to a side plate and cover with foil to rest for 15 minutes.
Add the wine to the skillet and reduce quickly by about 1/3. Cut the remaining 2 tablespoons butter into bits and stir into the apple-onion-wine mixture. Correct seasoning.
To serve, place the apple-onion mixture on a warmed serving platter or individual plates. Slice the pork in 1/4" slices and arrange on the bed of apples and onions. Garnish with parsley or other chopped herbs.
We served this with a green salad and a few of Alanna's Nana's Peroghies, both blueberry and cheese, which was a perfect pairing.