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1 pound pork tenderloin
6 tablespoons half and half cream
2 tablespoons cream sherry
1 teaspoon Dijon-style mustard
1/2 teaspoon prepared horseradish
2 tablespoons butter or margarine
1 large onion, thinly sliced
3 OHIO Golden Delicious, Fugi or Melrose apples, thinly sliced
Preheat oven to 325ºF.
Place pork on a rack in shallow roasting pan.
In small bowl, stir together cream, sherry, mustard, and horseradish.
Divide and set aside.
Brush half of the mixture over pork.
Roast, uncovered, brushing occasionally with cream mixture for 45 minutes or until internal thermometer reaches 155ºF to 160ºF.
Melt butter in skillet; add onions and apples. Saute until soft, about 15 minutes.
Transfer pork to platter and cover.
Pour pan drippings and remaining cream mixture into skillet. Bring to a boil, season to taste with salt and pepper.
Slice pork and pour warm sauce over meat before serving.
Nutritional Information Per Serving:
Calories (kcal) 302.6; Total Fat (g) 12.7; Carbohydrate (g) 20.7; Protein (g) 25.3
Ohio Apple Marketing Program www.ohioapples.org
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