Pork Tenderloin with Apples and Onions

Looking for something different that would showcase Harwood’s Gold Medal Pinot Gris, I decided to revisit a classic combination of pork, apples and wine..

Chef: Kerry Wicks

Yield: 4 servings

Ingredients:

• 1 pork tenderloin, tied, approximately 2-3 lb (1-1.5kg)
• 1 large red onion, peeled and thinly sliced
• 2 large Ontario sweet apples, washed, peeled and roughly chopped
• 1 bottle Harwood Pinot Gris white wine
• 1 tb (30ml) minute tapioca
• Salt and pepper to taste

Instructions:

1. Place all ingredients in a roasting pan
2. Cook in a 350 degree oven for about 1 hour, until pork is done, and onions and apple are soft.
3. Serve with mashed or scalloped potatoes.

Serving Suggestion: This combination of flavours works amazingly well with our Gold Medal Pinot Gris and with our Judgement of Kingston winning Pinot Noir, as well. Pinot Gris is a ‘field mutation’ of Pinot Noir and it’s remarkable how interchangeble they are, expecially when served with pork.