As these pork tenderloins bake, you brush
them with a creamy sherry baste. The same sauce enriches the
slow-cooked apple and onion slices that accompany the meat.
1 large Golden Delicious apple, peeled,
cored, and thinly sliced
Parsley sprigs (optional)
Prepare Sherry Baste.
Fold and tie narrow end of each pork tenderloin
under to give meat an even thickness. Place meat on a rack in
a baking pan; brush with Sherry Baste. Bake in a 425*F (220*C)
oven until meat thermometer inserted in thickest part of meat
registers 150 to 155*F (65*C), about 20 to 25 minutes; baste
often during cooking.
Meanwhile, melt butter in a wide frying
pan over medium heat. Add onion and apple and cook, stirring
often, until onion is soft and golden, about 20 minutes.
When meat is done, add remaining Sherry
Baste to apple mixture and bring to a boil; transfer to a small
serving bowl.
To serve, cut meat across the grain into
thin slanting slices; discard string. Garnish meat with parsley,
if desired. Offer apple mixture to spoon over individual servings.
Makes 4 to 6 servings.
Sherry Baste
2/3 cup whipping cream
1/4 cup cream sherry
2 teaspoons Dijon mustard
1 teaspoon prepared horseradish
1/2 teaspoon salt
Combine all ingredients in a small bowl
and mix well.
