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3/4 to 1-pound pork tenderloin
6 Tbls. cream (I've used soy milk since I never have cream on hand)
2 Tbls. cream sherry
1 tsp. Dijon mustard
1/2 tsp. prepared horseradish
1 Tbls. butter or margarine
1 large onion, thinly sliced
1 small golden Delicious apple, thinly sliced (I've used any variety of apple I have on hand)
Salt and pepper
Put pork on a rack in a shallow roasting pan. Stir together cream, sherry, mustard and horseradish in a small bowl. Brush half of mixture over pork and roast uncovered at 325 degrees, brushing often with cream mixture, for 45 to 60 minutes or until pork meat is no longer pink in the center 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 the onion mixture. Bring to a boil over high heat, season to taste with salt and pepper. Pass the sauce at the table
6 Tbls. cream (I've used soy milk since I never have cream on hand)
2 Tbls. cream sherry
1 tsp. Dijon mustard
1/2 tsp. prepared horseradish
1 Tbls. butter or margarine
1 large onion, thinly sliced
1 small golden Delicious apple, thinly sliced (I've used any variety of apple I have on hand)
Salt and pepper
Put pork on a rack in a shallow roasting pan. Stir together cream, sherry, mustard and horseradish in a small bowl. Brush half of mixture over pork and roast uncovered at 325 degrees, brushing often with cream mixture, for 45 to 60 minutes or until pork meat is no longer pink in the center 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 the onion mixture. Bring to a boil over high heat, season to taste with salt and pepper. Pass the sauce at the table