Pork Tenderloin With Honeycrisp Apples
1 14-16 ounce pork tenderloin
6 Honeycrisp apples, peeled, cored and sliced
1 tablespoon ground cinnamon
4 shallots, finely chopped
1 cup beef stock
1 cup Merlot
3/4 stick butter
2 tablespoons cracked black pepper
2 tablespoons Dijon mustard
2 cups seasoned breadcrumbs
1 bunch fresh tarragon
1 bunch chives
1 Vidalia onion - quartered
Salt and pepper
Preheat oven to 350°F. Rub the tenderloin with Dijon mustard. Line a baking sheet with wax paper, then combine black pepper, herbs and breadcrumbs in small bowl. Pour the mixture on the wax paper and roll the tenderloin in the mixture. Remove wax paper from baking sheet, and lightly oil the baking sheet, placing the tenderloin on the oiled pan with the quartered onion.
Next, place the apples in a bowl and add the cinnamon. Toss until completely coated and place on baking sheet with pork and onion. Cook for 35-40 minutes, checking the pork after 30 minutes. If the meat is still pink, roast an additional 5-10 minutes. Remove the apples and pork from the oven. Tent the pork with aluminum foil and let sit 5 minutes before cutting. Move the pork to a cutting board and pour any juices remaining in the pan into the wine sauce.
While the tenderloin and apples are roasting, prepare the wine sauce. Melt the butter in a small sauce pan. Add the shallots and cook until softened. Add the wine, pork stock and mustard and bring to a boil, stirring frequently. Turn off the heat and set aside.
Slice the tenderloins diagonally and place on a platter. Pour some of the sauce over the meat and garnish with the apples.