Apple Mustard Pork Tenderloin & Homemade Applesauce

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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.

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Sliced open two tenderloins, not all the way through.

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spread with grainy Dijon mustard and Macintosh apple slices

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then tied up and coated with some more Dijon mustard and a little olive oil.

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Vegetables were tossed with olive oil and Herbs de Province

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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

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Tenderloin roasted for 50 minutes at 375-degrees

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Vegetables roasted with the tenderloin and then continued to roast for an additional 20 minutes at 425-degrees while the tenderloin “rested”

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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

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All served up – YUM!

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