Russian Pork Tenderloin With Sauteed Apples, Blue Cheese And Pecans

Season pork with salt and pepper.

In a large zip lock bag, toss in a handful of flour. Put in the pork tenderloin, close the bag and toss it around until the pork is coated. Remove the pork from the bag and throw away the excess flour.

In a large saute pan, heat the oil and saute the pork on medium high just to lightly brown the edges. In a bowl, mix the dressing, honey and the onion soup mix. Stir well.

In a roasting pan just large enough to hold the pork, put in the pork and pour the sauce over the top. Toss the pork so it is completely coated. Cover the roasting pan with aluminum foil and roast at 350 degrees F for 30 minutes.

Remove foil and insert a meat thermometer. Roast for 15 minutes more and then check the temperature on the meat. If you like your pork with a bit of pink in the middle, roast to 160 degrees F. If you want NO pink roast it to 170 degrees F or a bit more. This should not take longer than 15 more minutes. Remove from oven, and let rest while you make your apples.

In a medium saute pan melt butter and saute the apple slices for one minute. Drizzle on a teaspoon or so of honey and continue to saute the apples until slightly wilted. You can cook them longer if you like them mushy, but now it is popular to saute them only until there is a bit of a crunch left in them.

Take the pan off the heat and add the bleu cheese crumbles and pecans. Let sit for a minute until the bleu cheese melts.

Serve the sliced pork with the apples on the side. Drizzle some sauce over the pork and serve the rest in the gravy boat for those that ask for extra sauce.