If I had to choose my favorite flavor combination for pork, it would have to be fresh rosemary and mustard. For this specific baked pork tenderloin, I coated the tenderloin first in a mixture of coarse grain and Dijon mustards, then sprinkled it with chopped fresh rosemary. In the pan along with the seasoned pork I placed diced sweet apples and quartered shallots—both of which roast beautifully in a touch of chicken stock next to the pork itself. Such a lovely pork dish that I guarantee you will make time-and-time again!
(To view this recipe, click on the blue title of the blog post above*)
Rosemary-Dijon Pork Tenderloin with Apples & Shallots
Ingredients:
- (1) 1-1 1/2 lb. pork tenderloin (preferably organic)
- salt and pepper
- olive oil
- 1 Tablespoon coarse grain mustard
- 2 Tablespoons Dijon mustard
- 2 Tablespoons chopped, fresh rosemary
- 1 large apple, diced
- 4 shallots, peeled and quartered
- 1/2 cup chicken stock
Directions:
- Preheat the oven to 350 degrees. Season both sides of the pork tenderloin with salt and pepper. In a small bowl, combine both mustards together until smooth; with a spoon or brush, brush the mustard mixture on to the top and sides of the tenderloin. Sprinkle with the chopped, fresh rosemary.
- Place the pork in a foil-lined roasting pan surrounded by the apples and shallots. Pour the stock around the apple and shallots.
- Bake the pork in the preheated oven for 35-40 minutes, or until the pork has reached an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing and serving with the apple-shallot mixture.
Tagged: apples, baked apples, coarse grain mustard, Dijon mustard, fresh rosemary, pork, pork tenderloin, pork with apples, rosemary-Dijon pork tenderloin, shallots
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