This week’s Sunday Roast was also my Heart’s birthday dinner – his choice: pork tenderloin with apples & a good grainy Dijon mustard, roasted vegetables (red potatoes, parsnips, and carrots), homemade applesauce.
Sliced open two tenderloins, not all the way through.
spread with grainy Dijon mustard and Macintosh apple slices
then tied up and coated with some more Dijon mustard and a little olive oil.
Vegetables were tossed with olive oil and Herbs de Province
Homemade applesauce: three granny smith apples & two red delicious – a little water & a little rum / brown sugar / allspice / cloves – brought to a boil and simmered for 30 minutes
Tenderloin roasted for 50 minutes at 375-degrees
Vegetables roasted with the tenderloin and then continued to roast for an additional 20 minutes at 425-degrees while the tenderloin “rested”
Gravy: one package dry pork gravy mix, 3/4c water, 1/2c Merlot, heaping scoop of grainy Dijon mustard, splash of Worcestershire sauce, and freshly ground pepper
All served up – YUM!