Ingredients:
- 1/4 cup olive oil, divided
- 2 pork tenderloins, about 1 pound each
- 2 tablespoons dried rosemary leaves
- 4 cups unpeeled thinly sliced red Michigan Apples
- 2 cups thinly sliced onions
- 2 cups Michigan Apple juice
- 2 tablespoons coarse ground Dijon-style mustard
- 1 tablespoon sugar
- 8 servings
Per serving
- Calories: 301
- Total Fat 13g
- Cholesterol 75mg
- Carbohydrates 21g
- Sodium 152mg
- Fiber 3g
- Trans Fat 0g
Preheat oven to 350°F. Brush tenderloins with 2 tablespoons of the oil. Cook in large skillet on medium-high heat until browned on all sides. Remove from heat; cool slightly. Rub tenderloins with rosemary leaves. Place on flat rack in baking pan. Bake for 40 to 50 minutes or until internal temperature of each tenderloin reaches 160°F.
Meanwhile, heat remaining 2 tablespoons oil in large skillet on medium-high heat. Cook and stir apples and onions until tender-crisp, about 5 minutes. Stir in apple juice. Cook until liquid is reduced by half, about 10 minutes, stirring occasionally. Stir in mustard and sugar.
Slice tenderloin and serve with apple-onion mixture.
Suggested Michigan Apple varieties: McIntosh, Empire, Gala, Jonagold, Northern Spy.
Meanwhile, heat remaining 2 tablespoons oil in large skillet on medium-high heat. Cook and stir apples and onions until tender-crisp, about 5 minutes. Stir in apple juice. Cook until liquid is reduced by half, about 10 minutes, stirring occasionally. Stir in mustard and sugar.
Slice tenderloin and serve with apple-onion mixture.
Suggested Michigan Apple varieties: McIntosh, Empire, Gala, Jonagold, Northern Spy.
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