Roasted Pork Tenderloin with Apples and Carrot Purée
Pork with Sautéed Apples:
- 2 tbsp Koops’ Dijon Mustard
- 2 tbsp Pernod liqueur
- 1 tsp honey
- 2 cloves garlic, minced
- ¾ tsp pepper
- ¾ tsp salt, divided
- 2 pork tenderloins (10 to 12 oz each)
- 2 tbsp butter
- 2 Honeycrisp apples, cored and cut into 1-inch cubes
- ½ bulb fennel, chopped
- 2 shallots, chopped
- 1 tbsp finely chopped fresh rosemary
- 12 oz carrots, peeled and chopped
- 2 tbsp butter
- 2 tbsp 35% heavy cream
- 1 tsp Koops’ Dijon Mustard
- ¼ tsp each salt and pepper
- 1 tbsp finely chopped fresh chives
- Pork with Sautéed Apples: Preheat oven to 450˚F. Stir together mustard, Pernod, honey, garlic, pepper, and ½ tsp salt. Pat pork tenderloins dry with paper towel; rub mustard mixture all over pork tenderloins. Let stand for 10 minutes.
- Melt butter in skillet set over medium-high heat; cook pork tenderloins for 5 to 7 minutes or until golden brown all over. Transfer to parchment paper-lined baking tray; roast for 15 to 18 minutes or until instant-read thermometer inserted into thickest part of pork tenderloins registers 155°. Transfer pork to carving board; cover lightly with foil and let stand for 10 minutes before slicing.
- In same skillet set over medium heat, cook apples, fennel, shallots, rosemary and remaining salt for 5 to 8 minutes or until golden and tender.
- Carrot Purée: Meanwhile, cook carrots in pot of boiling salted water for 8 to 10 minutes or until tender; drain well. In food processor or blender, purée carrots, butter, cream, Koops’ Dijon Mustard, salt and pepper. Transfer to serving dish; sprinkle with chives. Serve with pork and apple mixture.
- Substitute any other anise-flavored liqueur, such as Anisette or Sambuca, for Pernod.
- Garnish with fennel fronds if desired.
There’s no better time to try some new recipes like this one. This succulent roasted pork tenderloin, marinated in Koops’ Dijon Mustard and served with apples and carrot purée will satisfy your craving for something tasty and new.