‹ Michigan Apple Recipes

Roasted Pork Tenderloin with Mustard Apple Relish


  • 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

Nutrition Facts:

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.

Roasted Pork Tenderloin

Recommended Apple Varieties