PORK TENDERLOINS WITH MUSTARD AND APPLES are an easy, quick, yet truly delicious meat main course — a real treat that can also be served at a refined lunch with guests, ensuring you make an impression without much effort or expense.
Dijon mustard gives this prized, fairly mild cut the right touch of savoriness and zest, while the apples and honey provide a sweet, fresh note that complements the dish perfectly. Don’t be surprised by the apples: their taste is quite neutral and the gentle sweetness doesn’t interfere; on the contrary, it heightens the recipe’s appeal.
The dish is simple, as I mentioned, but be careful about one detail: cooking times. The meat must be cooked through (it’s pork, so do not leave it rare), yet still slightly pink, while the apples should retain some crunch — avoid turning them into the sad stewed apples of childhood…
- Difficulty: Very easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lb pork tenderloin
- to taste Dijon mustard (whole-grain)
- 2 Golden apples
- 4 tbsp butter
- 2 tbsp honey (wildflower, chestnut or honeydew)
- 1 sprig rosemary
- to taste salt
- to taste black pepper
Tools
- 2 Pans
- 1 Brush
Steps
Preparing the PORK TENDERLOINS WITH MUSTARD AND APPLES is very easy and quick. First, trim the pork tenderloin of excess fat, then slice it into medallions about 1 1/4 inches thick so you get round medallions. Salt them on all sides, massaging so the salt penetrates well into the meat.
Take the jar of mustard and use a brush to spread it over the entire tenderloin — don’t be afraid to be generous; it should be flavorful, and the apple sauce will sweeten it. Heat a pan with half of the butter and brown the pork tenderloins on all sides; the pan must be very hot to get a proper sear.
Season with salt and black pepper and continue cooking for another 3 minutes over medium heat, taking care not to burn them. Remember, the cooking should be medium, so don’t overdo it, otherwise the meat will become tough.
Once the medallions are cooked, remove them from the pan and let them rest for a few minutes so the meat juices redistribute.Peel the apples, remove the cores and dice them into not-too-small cubes. Melt the butter in a pan and sauté the apples for a few minutes with the rosemary. Add the honey and continue cooking for 2 minutes until they caramelize.
Plate and serve the mustard pork tenderloins immediately with the apples, drizzling with a few tablespoons of the apples’ pan juices.
