Almond Crusted Pork with Apple-Rosemary Sauce

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup ground almonds
• 1/3 cup heavy cream
• 2 tablespoons honey mustard
• 1/2 teaspoon ground dried rosemary
• 2 pork tenderloins, trimmed
• salt and pepper to taste
• Apple-Rosemary Sauce
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 teaspoon ground dried rosemary
• 3 Granny Smith apples - peeled, cored and sliced
• 1/2 cup apple cider
• 1 1/4 cups heavy cream

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (204°C). Season the pork tenderloins all over with salt and pepper.

2. In a shallow dish, mix the ground almonds with the 1/2 teaspoon ground dried rosemary. In a small bowl, stir the honey mustard into the 1/3 cup heavy cream.

3. Brush the pork all over with the honey mustard cream, then press the almond mixture firmly onto every side to coat.

4. Melt the 1 tablespoon butter in an oven-safe skillet over medium-high heat. Sear the pork 2 to 3 minutes per side until browned, then move the skillet to the oven.

5. Roast the pork for 20 to 25 minutes until the thickest part reaches 145°F (63°C). Transfer to a board, tent loosely with foil, and rest for 3 minutes before slicing.

6. For the sauce, return the skillet to medium heat. Add the diced onion and cook 6 to 8 minutes until soft. Add the minced garlic and 1/4 teaspoon ground dried rosemary and cook 1 minute.

7. Add the sliced apples and cook 8 to 10 minutes until softened. Pour in the apple cider and simmer 8 minutes until reduced by about half. Stir in the 1 1/4 cups heavy cream and simmer 10 to 12 minutes until thickened. Season with salt and pepper, then spoon over the sliced pork.