Pork tenderloin with apple butter and Dijon mustard

Preparation : 15-20 minutes
Portions : 3
Cooking : 60 minutes


  • 1 tenderloin (normal portion of 500 g)
  • 2 tbsp (30 ml) of olive oil or canola
  • 1 tbsp (15 ml) of butter
  • 2-3 shallots in slices
  • 3 tbsp (45 ml) of apple butter
  • Mushrooms cut to the taste
  • 2/3 cup (180 ml) of country cream 35 %
  • 1 teaspoon (5 ml) of Dijon mustard
  • Salt-and-pepper to the taste or maple pepper from les Vergers Franklin


  1. Preheat the oven in 135° C (275° F).
  2. Seize the meat (without pricking it) in the oil and the butter approximately 1 minute on each side.
  3. Pour)the apple juice into a pyrex dish made for the oven. Place the tenderloin and coat with apple butter.
  4. Cook without cover approximately 1 hour. The meat will be slightly pinkish at the end of the cooking.
  5. In a frying pan, over a low heat, cook the shallots and mushrooms in the oil.
  6. Increase the fire and deglaze with a cup of apple juice. Let reduce during approximately 5 minutes.
  7. Add the Dijon mustard, the salt and the pepper (or the maple pepper) and thecountry cream.
  8. Cut the tenderloin in slices and have in 2 or 3 plates. Coat with sauce and serve.


Suggestion for side vegetables

Little potatoes with parsley butter

  1. Steam potatoes(do not cook too much).
  2. Drain. Dry in a frying pan with some butter.
  3. Coat with fresh parsley and serve.