Almond Crusted Pork With Apple-Rosemary Sauce
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Ground Almond1.25 cups
Heavy Cream2 tbsps
Honey Mustard1 tsp
Dried Rosemary (ground)1
Salt1 tbsp
Butter2 cloves
Garlic (minced)1 cup
Apple CiderDirections:
1
Preheat an oven to 350 degrees F (175 degrees C)
2
Place a sheet of aluminum foil in a 9x13 inch baking dish
3
Stir together the almonds, 1/3 cup heavy cream, honey mustard, and 1/2 teaspoon rosemary in a small bowl; set aside
4
Season the tenderloins with salt and pepper to taste
5
Spread the almond mixture evenly over the tenderloins and place them into the baking dish
6
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
7
An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C)
8
Allow the pork to rest for 10 minutes before slicing
9
While the pork is baking, prepare the apple-rosemary sauce by melting the butter in a saucepan over medium heat
10
Stir in the garlic, onions, and 1/4 teaspoons of rosemary; cook until the onions have softened and turned translucent, about 5 minutes
11
Once the onions are tender, add the apples and apple cider
12
Bring to a simmer over medium-high heat and cook for 5 minutes
13
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
14
Season to taste with salt and pepper before serving with the pork