Watch out for the dinosaur!

Simply stated, we had a fantastic Halloween.  We terrorized the neighborhood, oh, excuse me, trick or treated.  We handed out lots of treats.  We ate good food with good company.  All in all it was spectacular.  And I don't even like Halloween to begin with...I feel that may be changing.  The sheer wonder on your child's face has a way of doing that, doesn't it?

And I promised you a recipe...possibly one of the best meals I have eaten in a looooooonnnnggg time.  I'm only posting the main dish, but we also had homemade pumpkin ravioli in a gorgonzola sauce and sauteed green beans.  Please promise me you'll make this sometime soon.  Promise?

Rosemary Roasted Pork Tenderloin with Harvest Apples
Cottage Living, Sept 2004 via myrecipes.com

Yield: Makes 6 servings

Ingredients

• 2  pounds  (about 5) Fuji or other sweet-tart apples, peeled and each cut into 8 wedges
• 2  tablespoons  butter, melted
• 1  tablespoon  fresh lemon juice
• 1  (1 1/2-pound) pork tenderloin
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground pepper
• 1  tablespoon  olive oil
• 1  small onion, thinly sliced
• 1/2  cup  white wine or apple juice
• 1  cup  heavy cream
• 3  tablespoons  Dijon mustard
• 2  tablespoons  chopped fresh rosemary leaves

Preparation

1. Preheat oven to 400°.

2. Toss apples with butter and lemon juice in a lightly greased 13- x 9-inch baking dish or shallow ovenproof Dutch oven. Bake at 400° for 20 to 25 minutes. Season tenderloin with salt and pepper; brown in hot oil over medium-high heat in a heavy-bottom skillet 7 minutes. Remove apples from oven; place tenderloin in center of baking dish. Set aside.

3. Cook onion in skillet 5 minutes. Turn heat to high, and add wine; cook about 2 minutes, scraping bottom of skillet. Stir in cream, mustard, and rosemary.

4. Pour cream mixture over tenderloin, and bake at 350°, basting occasionally, 20 to 25 minutes or until meat thermometer inserted into thickest portion registers 155°. Let stand 5 to 10 minutes. (The pork will continue to cook.) Slice into 1/2- to 3/4-inch slices, and serve with apples and mustard cream sauce.

And then, afterwards, rub your belly and sigh in contentment.