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
251
13% daily value
10 servings
                                       
                                            gluten-​free
     

Fat

23% 15

Saturated

40% 8

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

5% 15

Carbs (net)

- 12

Fiber

10% 3

Sugars

- 11

Sugars, added

- 0

Protein

29% 14

Cholesterol

27% 81

Sodium

6% 152

Calcium

3% 32

Magnesium

7% 28

Potassium

8% 397

Iron

5% 1

Zinc

12% 1

Phosphorus

27% 191

Vitamin A

13% 121

Vitamin C

6% 5

Thiamin (B1)

56% 1

Riboflavin (B2)

21% 0

Niacin (B3)

28% 4

Vitamin B6

43% 1

Folate equivalent (total)

2% 6

Folate (food)

- 6

Folic acid

- 0

Vitamin B12

16% 0

Vitamin D

3% 0

Vitamin E

6% 1

Vitamin K

3% 4
Comments
 
×