- 1 cup ground almonds
- 1/3 cup heavy cream
- 2 tablespoons honey mustard
- 1/2 teaspoon ground dried rosemary
- 2 pork tenderloins, trimmed
- salt and pepper to taste
- Apple-Rosemary Sauce
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 onion, diced
- 1/4 teaspoon ground dried rosemary
- 3 Granny Smith apples - peeled, cored and sliced
- 1/2 cup apple cider
- 1 1/4 cups heavy cream
- Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil in a 9x13 inch baking dish.
- Stir together the almonds, 1/3 cup heavy cream, honey mustard, and 1/2 teaspoon rosemary in a small bowl; set aside. Season the tenderloins with salt and pepper to taste. Spread the almond mixture evenly over the tenderloins and place them into the baking dish.
- Bake in the preheated oven until the almond crust is golden brown and the pork is no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Allow the pork to rest for 10 minutes before slicing.
- While the pork is baking, prepare the apple-rosemary sauce by melting the butter in a saucepan over medium heat. Stir in the garlic, onions, and 1/4 teaspoons of rosemary; cook until the onions have softened and turned translucent, about 5 minutes. Once the onions are tender, add the apples and apple cider. Bring to a simmer over medium-high heat and cook for 5 minutes. Pour in 1 1/4 cups of heavy cream, return to a simmer, then reduce heat to medium-low and simmer uncovered until the sauce has thickened slightly and is flavorful, 5 to 10 minutes. Season to taste with salt and pepper before serving with the pork.
09/07/2019
recipepes.com
almond crusted pork with apple-rosemary sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
