Roasted Pork Tenderloin with Honey Apples

bellyfull.net

Picholine

subheading: For the Marinade & Pork:

⅓ cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon black peppercorns

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1 ½ teaspoons Dijon mustard

2 cloves garlic , minced

1 ½ pounds pork tenderloin (silver skin removed)

subheading: For the Apples:

3 medium apples , peeled, cored, and cubed

salt and pepper , to taste

2 tablespoons balsamic vinegar

2 tablespoons honey

1 tablespoon fresh finely chopped rosemary

subheading: For the pan:

5 teaspoons extra-virgin olive oil , divided

Directions at bellyfull.net

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