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Extra virgin olive oil
1 1/2 lb Pork Tenderloin
1/4 cup whole grain mustard
1 sprig fresh Rosemary, leaves finely chopped
1 Granny Smith apple, cored and sliced
1 red onion, peeled and sliced
6 new potatoes (little ones), quartered
1 yellow pepper, core and seeds removed, flesh chopped into 2 inch pieces
salt and pepper
1. Prep all of your ingredients. Preheat the oven to 350F.
2. Allow the pork to rest on the counter for 15 minutes.
3. Meanwhile add all the vegetables and apple to a large baking dish. Toss with olive oil and salt and pepper.
4. Combine the mustard and rosemary. Season the pork with salt and pepper then smother it in the mustard mixture.
5. Lay the pork on top of the vegetable mixture and roast for an hour or until the interior of the pork tenderloin is just pink and slightly firm to the touch when pressed.
6. Move the pork tenderloin to a cutting board and allow it to rest for 10 minutes before slicing. Divide the vegetable medley and pork between plates. If desired, serve with a little applesauce on the side.
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1st Keep
 davidthemoody
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Also Kept By
 tihleigh
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