Rosemary Pork Tenderloin with Harvest Apples

I really enjoy cooking and trying new things. I love my foodi, instant pot, dutch oven, and my crepe maker :) I love making meals from scratch and enjoying the fruits of my labor.

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 ½-pound) pork tenderloin

¼ teaspoon salt

¼ teaspoon freshly ground pepper

1 tablespoon olive oil

1 small onion, thinly sliced

½ cup white wine or apple juice

1 cup heavy cream

3 tablespoons Dijon mustard

2 tablespoons chopped fresh rosemary leaves

Directions at myrecipes.com

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