| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 40 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 40 min |
| Yield: | 8 servings |
Ingredients
- 4 apples (recommended: a mix of Golden Delicious and McIntosh)
- 1/4 cup melted butter
- 3 pounds pork tenderloin
- Salt and freshly ground black pepper
- 1/2 cup apple butter
- 3 tablespoons Dijon mustard
- 1/4 cup honey
- 1 tablespoon chopped fresh rosemary leaves
Instructions
- Preheat the oven to 350 degrees F.
- Peel, core, and cut the apples into 1-inch dice and toss with melted butter in a large bowl. Scatter the apples in the bottom of a roasting pan fitted with a rack.
- Season the tenderloin generously with salt and pepper and place on the rack in the roasting pan. Whisk together all remaining ingredients in a small bowl. Put the tenderloin in oven until internal temperature registers 160 to165 degrees on an instant-read thermometer, about 30 to 40 minutes. During the last 10 minutes of cooking brush with half of the glaze. Remove from oven, brush with remaining glaze and allow to rest for 10 minutes on a cutting board before slicing. Serve with roasted apples.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 371 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Sugar | 24 g |
| Protein | 36 g |
| Cholesterol | 126 mg |
| Sodium | 705 mg |
| Serving Size | 1 of 8 servings |
| Calories | 371 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Sugar | 24 g |
| Protein | 36 g |
| Cholesterol | 126 mg |
| Sodium | 705 mg |
Reviews
Directions about the glaze is just dropped. There is no mention of how the glaze is made.
from previous reviews i made sure to alter where necessary. i added cinammon too in the mustard honey glaze, as i didn’t have apple butter and worried. i added more on the apples and some nutmeg also. i used rosemary and thyme. it was tender and tasty, not a michelin dish, but it will do.
This recipe was overall pretty good. I used a blend of herbs (herbs de provence rather than simply rosemary – thought the rosemary alone would be too overpowering. The glaze was good but I do think something was missing. Will make again and play around with the recipe.
Very good. I just made this for the second time tonight. I will say that I had to cook it for about an hour, and high altitude is not an issue. Also, since I didn’t have any honey this time, I used maple syrup and that was perfect!! Big hit for my family, and very easy, though not a workday meal.
Very easy and not very good. The apples turn out well, but they are just baked apples. The sauce for this dish is bad- i would almost recommend leaving out the honey and just using the apple butter and mustard. Also, the rosemary is the wrong herb for these flavors-it’s too overpowering. Would not make again.
my husband and i loved this dish!
Very easy to make and it had great flavor. My family loved it. I prepped the apples and sauce ahead of time, so it made it very convenient to throw right in the oven when we got home around dinner time.