Hamilton Beach® Big Mouth® Food Processor, Hamilton Beach® Big Mouth® Juice Extractor
Prep Time: 15 Minutes
Cooking Time: 30 Minutes
Health Check Entrée/Mixed Dish Option #1
2 lb (907g) boneless pork tenderloin
2 onions, sliced in Hamilton Beach® Big Mouth® food processor
2 granny smith apples, cored, sliced in Hamilton Beach® Big Mouth® food processor
2 granny smith apples, juiced using Hamilton Beach® Big Mouth® Juice Extractor
¼cup(59ml) honey
¼cup (59ml) Dijon mustard
2 tablespoons (30mL) brown sugar, packed
1 tablespoon (15mL) extra virgin olive oil
½ teaspoon (2½mL) salt
Freshly ground pepper
Fresh parsley, chopped, for garnish.
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Pre-heat oven to 350ºF (177°C)
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Season pork with pepper, place in roasting pan, and roast in oven for 20 minutes.
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Meanwhile whisk together honey, Dijon mustard, and brown sugar.
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After pork has roasted for 20 minutes, pour half of the honey mixture (reserving the other half) over the roast and continue roasting until internal temperature reaches 160ºF (71°C). Baste pork roast with some of reserved honey mustard mixture several times during second half of roasting. Reserve some of the mixture to serve with pork.
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Heat 1 tablespoon (15mL) olive oil in large sauté pan over medium-low heat. Add sliced onions and cook for approximately 5 minutes WITHOUT stirring. Toss onion and cook for another 5 minutes WITHOUT stirring.
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Add apple slices and toss together with onions. Cook for 3-5 more minutes, stirring occasionally, until apples become tender and mixture is caramel in colour.
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Stir in ½ cup (119mL) of fresh apple juice and ½ teaspoon (2½mL) of salt.
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Serve sliced roast pork with caramelized onions and apples, drizzled with reserved honey mustard glaze and garnished with chopped parsley.
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Serves 8
HONEY MUSTARD GLAZED PORK LOIN 