Pork Tenderloin With Onion Apple Cream
|Pork tenderloin||1 Pound|
|Whipping cream||6 Tablespoon|
|Cream sherry||2 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Prepared horseradish||1⁄2 Teaspoon|
|Onion||1 Large, thinly sliced|
|Golden delicious apples||1 Small, thinly sliced|
Place pork on a rack in a shallow roasting pan.
In a small bowl, stir together whipping cream, sherry, mustard, and horseradish; brush half of mixture over pork.
Roast, uncovered, in a 325° oven, brushing often with cream mixture, for 45 to 60 minutes or until pork meat in center is no longer pink when slashed.
Melt butter in a wide frying pan over medium heat; add onion and apple and cook, stirring often, until onion is soft (about 20 minutes).
Transfer pork to a platter and keep warm.
Pour pan drippings and any remaining cream mixture into onion mixture.
Bring to a boil over high heat; season to taste with salt and pepper.
Pass sauce at the table.