Pork Tenderloin With Apples And Mushrooms

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Washington Post


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2 tablespoons green peppercorns

2 tablespoons Creole-style mustard

2 cloves garlic, finely chopped

2 tablespoons chopped rosemary

1 1/2 pounds ( ) pork tenderloin

Sea salt or kosher salt

2 strips thick-cut-apple-smoked bacon, cut into matchstick-size pieces

1 medium sweet onion, sliced thick

2 medium apples, cored and cut into 8 wedges

1/4 pound shiitake mushrooms, stemmed and sliced thick

2 tablespoons balsamic vinegar

1/2 cup applejack butter

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