Photo by Lori
Lori's Notes:
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2
pork tenderloins (3/4 lb each)
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2 tablespoons
olive oil
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1/2 teaspoon
sea salt
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1/2 teaspoon
ground white pepper
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4
cloves garlic, peeled
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2
Golden Delicious apples, peeled and sliced
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1 cup
apple cider
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4 tablespoons
Dijon mustard
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1 cup
creme fraiche
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2 tablespoons
chopped fresh parsley
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Heat oven to 400 degrees F. Brush tenderloins with olive oil; sprinkle with salt and pepper. Place on a roasting pan. Bake 30 to 35 minutes or until meat thermometer reads 160 degrees F.
Ask the hotline about this step!Meanwhile, bring a small pan of water to a boil. Add garlic and cook 5 minutes; drain.
Ask the hotline about this step!In a skillet, add garlic, apple, cider, and mustard. Simmer gently for 10 minutes, turning apple slices occasionally. Stir in creme fraiche; mash garlic cloves with a fork. Simmer 5 minutes, or until sauce thickens slightly. Stir in parsley. Spoon over thinly sliced tenderloin medallions.
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Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
