Paleo-Friendly Hasselback Pork Tenderloin with Apples and Walnuts

Paleo-Friendly Hasselback Pork Tenderloin with Apples and Walnuts


4
Servings

Ingredients

Ingredients:

★ 1/2 COLEMAN NATURAL® Boneless Center Cut Half Loin (about 4-5 pounds)

★ 2 tablespoons Honey Dijon Mustard

★ 3 Apples, cored and sliced into half moons

★ ½ cup Walnuts, chopped

★ ½ teaspoon ground Sage

★ ¼ cup Maple Syrup

★ ½ cup Applesauce

★ ¼ cup Apple Cider

Instructions

Instructions:

  1. Preheat oven to 400 degrees F.
  2. Brush the honey Dijon mustard onto the pork tenderloin.
  3. Cut slices across the tenderloin, about 3/4 –inch apart going as deep as possible without cutting all the way through.
  4. Stuff each cut with a half-moon slice of apple.
  5. Sprinkle the chopped walnuts and sage over the tenderloin. Drizzle over the maple syrup and bake for 25-30 minutes, until the internal temperature reads 145 degrees.
  6. Meanwhile, cook the applesauce and apple cider in a small pan over medium heat. Reduce the mixture by half and pour over the tenderloin to serve.
© Coleman Natural

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