|Title||Cooking in Sens | Living, Drinking and Eating in Burgundy (view sites with similar title)|
|Description||Living, Drinking and Eating in Burgundy|
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Cooking in Sens | Living, Drinking and Eating in Burgundy. Cooking in Sens. Living, Drinking and Eating in Burgundy.
Skip to content. Home About. Older posts. Porc Filet aux Pommes. Posted on February 14, 2013 by cookinginsens.
From my happy freezer, I took out two little 1 lb pork tenderloins thinking about a quick, herbal, honey mustard roast with apples and leftover sandwiches. It’s a shame that I didn’t have fresh thyme and rosemary The dried herbs were okay but I like to see that bright green during the preparation.
I also still seem to have a problem with identifying cooking apples. That’s what I like about farmers’ markets; you can ask somebody. These apples were too soft for roasting and just held their shape. Still, the flavor was fantastic and the honey, mustard, wine flavored sauce from the pan bottom was perfect to drizzle over the pork slices.
Pork Tenderloin with Apples and Onions.2 one pound pork tenderloins.Salt.Pepper.Dried rosemary.
2 tbsp melted butter.2 ...
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