Rosemary Pork Tenderloin with Harvest Apples

Rosemary Pork Tenderloin with Harvest Apples
12 Ingredients
  • 2 pounds (about 5) Fuji or other sweet-tart apples, peeled and each cut into 8 wedges
  • 2 tablespoons butter, melted
  • 1 tablespoon fresh lemon juice
  • 1 (1 1/2-pound) pork tenderloin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 1/2 cup white wine or apple juice
  • 1 cup heavy cream
  • 3 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh rosemary leaves
Nutrition
424
21% daily value
6 servings
                                       
                                            gluten-​free
     

Fat

39% 25

Saturated

66% 13

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

8% 24

Carbs (net)

- 20

Fiber

17% 4

Sugars

- 18

Sugars, added

- 0

Protein

48% 24

Cholesterol

45% 135

Sodium

11% 254

Calcium

5% 54

Magnesium

11% 47

Potassium

14% 666

Iron

8% 2

Zinc

21% 2

Phosphorus

46% 320

Vitamin A

22% 201

Vitamin C

10% 9

Thiamin (B1)

93% 1

Riboflavin (B2)

35% 0

Niacin (B3)

46% 7

Vitamin B6

71% 1

Folate equivalent (total)

3% 10

Folate (food)

- 10

Folic acid

- 0

Vitamin B12

27% 1

Vitamin D

162% 24

Vitamin E

9% 1

Vitamin K

6% 7

Sugar alcohols

- 0

Water

- 269
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