1 cup ground Almonds
1/3 cup heavy cream
2 tablespoons honey mustard
1/2 teaspoon ground dried Rosemary
Trimmed pork tenderloin (1-2 lbs.)
Salt and Pepper to taste
1 tablespoon butter
2 cloves minced garlic
1 onion, diced
1/4 teaspoon ground dried Rosemary
3 Granny Smith apples - skinned, cored, and diced small
1/2 cup apple cider
1 1/4 cups heavy cream
1. Preheat oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil in a 9x13" baking dish.
2. Stir together the almonds, 1/3 cup cream, honey mustard, and 1/2 teaspoon Rosemary in a small bowl; set aside. Season the tenderloin with salt and pepper to taste. Spread the almond mixture evenly over the tenderloin and place it into the baking dish.
3. Bake 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 160 degrees F (70 degrees C). Allow the pork to rest for 10 minutes before slicing.
4. 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 teaspoon 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, about 5-10 minutes. Season to taste with salt and pepper before serving with the pork.
I served with:
Jess' Grade: A
Not too difficult, but worth the effort! Like I said, this will impress even the snootiest of dinner company. Pair this with a Pear Flambé or a Crème Brule to really impress! Keep your eye out for more great recipe ideas that will help you be the envy of your family!