Serve 8 tenderloin pieces on a warmed serving platter. Decorate around the meat with piped mashed Yukon Gold potato; or mashed sweet potato, piped alternately with at least 3 dozen cherry tomatoes. The bright red of the tomatoes adds colour to the plate of tenderloin. Warm juices from the baked tenderloin will compliment the sweetness of the tomato. Lay sprigs of fresh herbs across the Pork Tenderloin, alternately with halves of cherry tomato. Serve with your choice of(asparagus-rice) (Orzo) and vegetables of your choice. Additional sauce served in your favourite gravy boat would not go amiss.
Portion size8 servings
1) Peel, core and rough chop the apple. Add chopped apple and 1/3 cup water to a small, covered sauce pan. Cook over medium/low heat until apple softens and can be mashed into unsweetened apple sauce. Remove from heat and set aside for later use. 2) Add about 2 tbsp extra virgin oil to a frying pan, large enough to hold all the mushrooms with stems, and sliced onion. Over medium heat, clarify onion; add mushrooms and garlic; cover fry pan, and allow to saute for about 5 minutes. 3) Add rubbed sage to mushroom/onion mixture and combine well. Remove from heat. 4) In a medium/large mixing bowl, combine honey, teriyaki sauce, Dijon mustard. Mix in unsweetened apple sauce (which you had set aside). 5) Add mushrooms and onions to honey mixture and mix well. 6) Add additional extra virgin olive oil to the same frying pan and brown the 4 pork tenderloin on all sides. 7) Arrange pork tenderloin in oval roasting pan with a cover. Roasting pan should comfortably accommodate all 4 tenderloins. 8) Pour prepared mushroom/onion/liquid mixture over tenderloins in roasting pan. Cover and bake at 350F for one hour. 9)When done, remove tenderloins from roasting pan to warmed serving platter and allow to sit for about 10 minutes. Return roasting pan to low heat on stove to keepl the sauce hot. 10)Carve each tenderloin across the cente into two pieces. You will have 8 tenderloin pieces, approximately 8 oz. each.