Roast Pork Tenderloin with Brandied Apples

Ingredients:
2 pork tenderloins, about 500 g each
2 tbsp Dijon mustard
¼ tsp salt
1 tbsp olive oil
for Brandied Apples:
2 tbsp butter
2 red apples, cored and thinly sliced
1 tbsp granulated sugar
1 tbsp chopped fresh rosemary
¼ cup brandy
for Horseradish Smashed Potatoes:
6 Yukon Gold potatoes, unpeeled and cut into small chunks
¾ cup milk
3 tbsp horseradish, preferably extra hot (an opened jar of horseradish loses its pungency over time - taste and adjust quantity accordingly)
½ tsp salt

Directions:

Preheat oven to 375̊ F. Line a baking sheet with parchment and set aside. Brush pork with Dijon and sprinkle with salt. Season with pepper. Heat a large non-stick frying pan over medium-high. Add oil, then pork. Sear meat, turning often until dark golden brow, 5 to 7 min. Transfer pork to prepared sheet. Roast in center of oven until a meat thermometer inserted into thickest part of meat reads 160̊ F, 20 to 22 min. Transfer to a cutting board. Let stand 5 min.

Melt butter in same frying pan over medium. Add apples, sugar and rosemary. Cook until apples are tender, 3 to 5 min. Add brandy and boil for 1 min. 

Cover potatoes with water in a large saucepan. Bring to a boil. Continue boiling until potatoes are very tender, about 25 min. Drain potatoes and return to pan. Set on low. Smash potatoes while adding milk, horseradish and salt until combined.

Slice pork into medallions. Divide among 6 plates. Serve with apple mixture and smashed potatoes.

Preparation time: 20 minutes
Total time: 1 hour, 20 minutes
Serves 6