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My review
Almond Crusted Pork with Apple-Rosemary Sauce
Hilary
"This is one of my favorite recipes to make when I know people are coming over because there is no way to make this dish look ugly or taste bad. White wine or apple juice may be substituted for the apple cider."
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Ingredients
2 h servings 443 calsOriginal recipe yields 8 servings (2 pork tenderloins)
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Directions
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Prep
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Cook
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Ready In
- Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil in a 9x13 inch baking dish.
- Stir together the almonds, 1/3 cup heavy cream, honey mustard, and 1/2 teaspoon rosemary in a small bowl; set aside. Season the tenderloins with salt and pepper to taste. Spread the almond mixture evenly over the tenderloins and place them into the baking dish.
- Bake in the preheated oven 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 145 degrees F (63 degrees C). Allow the pork to rest for 10 minutes before slicing.
- 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 teaspoons 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, 5 to 10 minutes. Season to taste with salt and pepper before serving with the pork.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 443 calories; 32.6 g fat; 17.3 g carbohydrates; 23.5 g protein; 118 mg cholesterol; 100 mg sodium. Full nutrition
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Reviews
Read all reviews 1418 Ratings
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Most helpful positive review
1/17/2010
incredible!!! the only thing i did different was use dijon mustard instead of honey mustard. my husband said that he didn't think that he could have anything as good as this sauce in a fancy res...
Most helpful critical review
1/30/2010
made as written. asked the hubby what he thought. He didn't like the apples or the sauce, but the pork was good....then he said, but I didn't like the crust on the pork..so next time you can tak...
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1/17/2010
incredible!!! the only thing i did different was use dijon mustard instead of honey mustard. my husband said that he didn't think that he could have anything as good as this sauce in a fancy res...
1/17/2009
This is hands-down the best main entree I have ever made. It is my new standard for serving to guests. Moist, flavorful and elegant, but easy to make and hard to get wrong.
10/23/2008
The pork was tender, flavorfull and looked beautiful with the almond crust when sliced. Maybe I did something wrong, but the chunky white sliced apple sauce did nothing for the looks. The onio...
1/30/2010
made as written. asked the hubby what he thought. He didn't like the apples or the sauce, but the pork was good....then he said, but I didn't like the crust on the pork..so next time you can tak...
11/20/2008
This was excellent. Even the grandkids liked it - especially the apples! I forgot to get heavy cream so I mixed milk with flour - it was still good but next time I will use the heavy cream.
2/22/2011
My family loved this! My husband is not a huge fan of pork, but this he loved. I used basil instead of rosemary, because I prefer the flavor. I did not make the sauce; I had a cranberry-orang...
2/2/2011
Followed the recipe exactly. It was wonderful and so easy! My family loved it!
10/19/2008
Thanks for sharing a greast recipe. I didn't have any apples in the house, so I couldn't try the sauce recommended, but it still turned out well, and I enjoyed it. I endd up making another type ...