Pork Tenderloin with Apple Wine Sauce
2 1/2 lb. pork tenderloin
5 tsp. vegetable oil
2 small onions, chopped
4 tsp. butter |
1 1/2 cups white wine
2 cans Comstock Apple filling or Topping
salt and pepper to taste |
Preheat oven to 375° F.
Place pork on rack in roasting pan. Brush with oil and
cook 1-1/2 hr. or until internal temperature reaches 155-160° F.
Sauté onions in butter over medium low heat until
soft and transparent. Stir in wine. Bring to gentle boil and boil 3-5 min
until reduced to 1 cup. Stir in apple filling.
Transfer to a food processor or blender and process until
smooth. Add salt and pepper to taste.
Stir in remaining oil. Use as a basting sauce for tenderloin,
basting every 10 min.
When roast reaches 155-160° F., remove from oven and
tent with foil.
Return apple mixture to saucepan and bring to boil for
2 min. Slice pork and serve with apple mixture.
Makes 6-8 servings
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