Almond Crusted Pork with Apple-Rosemary Sauce Recipe -
Almond Crusted Pork with Apple-Rosemary Sauce Recipe
  • READY IN 2 hr

Almond Crusted Pork with Apple-Rosemary Sauce

Recipe by  

"This is one of my favorite recipes to make when I know people are coming over because there is no way to make this dish look ugly or taste bad. White wine or apple juice may be substituted for the apple cider."

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Ingredients Edit and Save

Original recipe makes 2 pork tenderloins Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 30 mins

    2 hrs


  1. Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil in a 9x13 inch baking dish.
  2. Stir together the almonds, 1/3 cup heavy cream, honey mustard, and 1/2 teaspoon rosemary in a small bowl; set aside. Season the tenderloins with salt and pepper to taste. Spread the almond mixture evenly over the tenderloins and place them into the baking dish.
  3. Bake in the preheated oven until the almond crust is golden brown and the pork is no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Allow the pork to rest for 10 minutes before slicing.
  4. While the pork is baking, prepare the apple-rosemary sauce by melting the butter in a saucepan over medium heat. Stir in the garlic, onions, and 1/4 teaspoons of rosemary; cook until the onions have softened and turned translucent, about 5 minutes. Once the onions are tender, add the apples and apple cider. Bring to a simmer over medium-high heat and cook for 5 minutes. Pour in 1 1/4 cups of heavy cream, return to a simmer, then reduce heat to medium-low and simmer uncovered until the sauce has thickened slightly and is flavorful, 5 to 10 minutes. Season to taste with salt and pepper before serving with the pork.
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2010

incredible!!! the only thing i did different was use dijon mustard instead of honey mustard. my husband said that he didn't think that he could have anything as good as this sauce in a fancy restaurant. i will be making this recipe for years to come.

Most Helpful Critical Review
Feb 01, 2010

made as written. asked the hubby what he thought. He didn't like the apples or the sauce, but the pork was good....then he said, but I didn't like the crust on the next time you can take that other words, he liked the pork only, and nothing else. i thought it was ok, but not real great. sorry, won't be making this again.

Jan 20, 2009

This is hands-down the best main entree I have ever made. It is my new standard for serving to guests. Moist, flavorful and elegant, but easy to make and hard to get wrong.

Oct 23, 2008

The pork was tender, flavorfull and looked beautiful with the almond crust when sliced. Maybe I did something wrong, but the chunky white sliced apple sauce did nothing for the looks. The onion and apple flavors cancelled each other and the rosemary out. It was bland. Will fix the tenderloin again, but not the sauce.

Nov 20, 2008

This was excellent. Even the grandkids liked it - especially the apples! I forgot to get heavy cream so I mixed milk with flour - it was still good but next time I will use the heavy cream.

Feb 24, 2011

My family loved this! My husband is not a huge fan of pork, but this he loved. I used basil instead of rosemary, because I prefer the flavor. I did not make the sauce; I had a cranberry-orange relish on hand, and that worked really well with it.

Feb 04, 2011

Followed the recipe exactly. It was wonderful and so easy! My family loved it!

Oct 19, 2008

Thanks for sharing a greast recipe. I didn't have any apples in the house, so I couldn't try the sauce recommended, but it still turned out well, and I enjoyed it. I endd up making another type of Rosemary sauce using the juices from the pan. I couldn't give it a five only because I used the calculator to adjust the serving size, and I ended up with too much of the almond mixture for the amount of meat I had. In any case, this recipe has great potential for modifications,and i'll definitely be trying it again; next time with the yummy sounding apple sauce! I also cut up some zucchini, and coated them in bread crumbs, and stuffed the tenderloin with it. I rubbed the extra almond mixture inside the pocket before stuffing it. Yummy!


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  • Calories
  • 443 kcal
  • 22%
  • Carbohydrates
  • 17.3 g
  • 6%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 32.6 g
  • 50%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 23.5 g
  • 47%
  • Sodium
  • 100 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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