A pork tenderloin with classic flavors for winter

I made this dish just recently for a little dinner party that we hosted. It turned out fantastic and my guests loved it. There wasn’t much left over. I got the idea from a friend, as I watched her put together a pork loin dinner to take to her daughter-in-law. Of course I changed a few things. I like to serve this pork tenderloin with a mix of wild and basmati rice and green beans or roasted asparagus on the side.

Jackie's pork tenderloin

2 to 3 lbs of pork tenderloin fillet
1/2 cup of chicken stock
¼ cup white wine
½ small onion chopped finely
3 Tablespoons applesauce
2 Tablespoons olive oil
2 Tablespoon Dijon mustard
2 Tablespoons butter
2 Tablespoons flour
Salt and pepper

Heat the oven to 350 degrees. In a large skillet, on medium-high heat, brown the pork tenderloin on both sides in the olive oil. In the meantime, butter a 9 x 13 glass baking dish and sprinkle with flour. Lay the browned pork in the glass dish.

Place the skillet back on the heat and add the onions to cook until they are glistening. Add the white wine to deglaze the pan, scraping up all the bits of pork. Add the chicken stock and allow to bubble a bit. Rub the pork that is in the glass dish with the Dijon mustard and then the applesauce. Salt and pepper the pork. Add the liquid from the deglazed pan, cover with aluminum foil and cook in the oven for 1 hour.

Uncover for an additional 20 to 30 minutes to allow everything to brown. Remove from dish, let it rest a few minutes, then slice and serve.

Jackie Anderer is a Farms resident and personal chef. She welcomes feedback and questions; contact her via email. Check out her column and recipe archive. 

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