Rosemary Pork Tenderloin With Harvest Apples

• 2 pounds (about 5) Fuji or other sweet-tart apples, peeled and each cut into 8 wedges
• 2 tablespoons butter, melted
• 1 tablespoon fresh lemon juice
• 1 (1 1/2-pound) pork tenderloin
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1/2 cup white wine or apple juice
• 1 cup heavy cream
• 3 tablespoons Dijon mustard
• 2 tablespoons chopped fresh rosemary leaves

1. Preheat oven to 400u0b0.
2. Toss apples with butter and lemon juice in a lightly greased 13- x 9-inch baking dish or shallow ovenproof Dutch oven. Bake at 400u0b0 for 20 to 25 minutes. Season tenderloin with salt and pepper; brown in hot oil over medium-high heat in a heavy-bottom skillet 7 minutes. Remove apples from oven; place tenderloin in center of baking dish. Set aside.
3. Cook onion in skillet 5 minutes. Turn heat to high, and add wine; cook about 2 minutes, scraping bottom of skillet. Stir in cream, mustard, and rosemary.
4. Pour cream mixture over tenderloin, and bake at 350u0b0, basting occasionally, 20 to 25 minutes or until meat thermometer inserted into thickest portion registers 155u0b0. Let stand 5 to 10 minutes. (The pork will continue to cook.) Slice into 1/2- to 3/4-inch slices, and serve with apples and mustard cream sauce.

apples, butter, lemon juice, pork tenderloin, salt, freshly ground pepper, olive oil, onion, white wine, heavy cream, mustard, rosemary

Taken from www.myrecipes.com/recipe/rosemary-pork-tenderloin-with-harvest-apples (may not work)