Nancy’s Pork Tenderloin with Onion-Apple Cream

Baste small whole pork tenderloin with sherry-flavored cream as it roasts. The same basting sauce flavors

slow-cooked apples and onions. I served with asparagus and carrots, mashed potato bake and bread.

1 whole pork tenderloin (about 12 oz.)

Sherry Baste (recipe follows)

1 large onion, thinly sliced

1 small Golden Delicious apple, thinly sliced

2 tablespoons butter or margarine

Parsley springs

Place pork tenderloin on rack in a broiler pan: insert meat thermometer

into the thickest part. Brush pork with sherry baste. Cook in a 425 degree oven for 25 to 30 minutes or until meat thermometer registers 170 degrees, baste frequently during roasting.

Meanwhile, melt butter in a wide frying pan over medium heat. Add onion and apple and cook, stirring frequently, until limp and golden (about 20 minutes). Add remaining sherry baste and bring to a boil: place in a small serving bowl. Garnish meat with parsley springs and pass onion-apple cream to spoon over port.

Sherry Baste

Mix together 6 tablespoons whipping cream

2 tablespoons cream sherry

1 teaspoon Dijon mustard

½ teaspoon each salt

½ teaspoon prepared horseradish.