Best 2 Apple Cream Pork Tenderloin Recipes

PORK TENDERLOIN WITH PRUNE, PEAR, AND APPLE CHUTNEY IN A HAZELNUT CREAM SAUCE

Steps:

• Chutney: Add wine, sugar, and bay leaf to pot and bring to a boil. Add the prunes and coriander and cook until soft. Add apple and pear and cook until soft. Combine cornstarch and water to make a slurry. Whisk in cornstarch and bring to a boil to thicken and remove bay leaf.
• Cream Sauce: Saute the onion, celery, carrots, and parsnip until soft, then add tomato paste and saute, stirring constantly, for 3 minutes. Be careful not to burn the tomato paste. Add veal stock and reduce by half.
• In a separate saute pan over low heat, add 3 tablespoons butter and melt. Add flour and cook, stirring constantly, to make a roux. Cook over low heat until roux is brown, about 15 minutes. Whisk brown roux into the vegetable/stock mixture to thicken. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to cook out the flour taste. Season with salt and pepper and strain.
• In another saute pan, melt remaining 2 tablespoons butter and saute hazelnuts for a few minutes. Add 1/2 cup of the sauce and the orange juice and bring to a boil and cook for 2 to 3 minutes. Add heavy cream, salt and white pepper and cook for 2 to 3 minutes. Reserve excess brown sauce for another use.
• Slice tenderloin into 1/2-inch thick slices. Place each slice in between 2 pieces of plastic wrap and pound to 1/8-inch thick. Season flour with salt and pepper. Dredge the pork in the flour. In a large saute pan, add some of the oil and heat over medium-high heat. Add the pork and saute until golden brown on each side, about 2 minutes per side.
• Serve with chutney and cream sauce.

APPLE CREAM PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees F.
• Place pork in a shallow roasting pan.
• In a mixing bowl, combine half and half, sherry, Dijon mustard, and horseradish; brush half of this mixture over the pork.
• Bake the pork, uncovered, basting with remaining cream mixture, until pork is done to your preference (up to 45 minutes for 155-160 degrees).
• Meanwhile, melt butter in skillet; add onions and apples; saute until soft, about 15 minutes.
• Place pork on platter and keep warm.
• Pour pan drippings and remaining cream/baste into skillet with onions, bring to a boil, and season to taste with salt and pepper.
• Serve sauce with sliced pork when serving.