Roasted Pork Tenderloin with Glazed Pinata Apples

Category : Pork

Author : Stemilt Growers

Hits : 3398

Rating :


Date : 05/02/2009


1 each Pork Tenderloin (roughly 1 pound)
10 sage leaves
1 tsp. Chopped Savory
1 tsp. Dijon Mustard
2 Pinata Apples, sliced in sixth''s
2 tbsp. whole Butter
½ cup water
3 tbsp. White Sugar
2 tbsp. Kosher Salt
2 tbsp. olive oil
¼ cup bourbon


Preheat oven to 375
Rub Dijon mustard, salt and savory on the pork tenderloin.
In a sauté pan on medium heat, sauté the tenderloin in olive oil until golden brown on all sides, place in oven for 12 minutes.

In a separate pan, simmer the sugar and water until almost dry, a caramel should begin to form, add the butter and apples and glaze them evenly, add the bourbon and sage, cook until dry.

Serve apples as a side with the sliced tenderloin.

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