Pork tenderloin in apple sauce

31 Mar Pork tenderloin in apple sauce

Serves: 3-4

Ingredients:

About 600 g pork fillet
Mustard
Olive oil
1 onion
1 tbs brown sugar
100 ml apple juice (preferable slightly sour and cloudy juice)
250 ml single cream
4 tbsp of Golden Balsam Vinegar
2 apples (e.g. Golden Delicious)
2 tbsp cold butter
Freshly ground black pepper and salt from the mill

Method:

1. Rub the mustard, salt and pepper all over the pork tenderloin. Brown the meat in a frying pan and then let it slow cook at 175°C/347°F/ gas 4 in the oven until done. (About 15 minutes. Depends how well you have pan-fried it. Pork should be well done but not dry, so keep an eye on the tenderloin.)

2. Slice the onion into rings and fry in a splash of oil until golden. Add the brown sugar and use apple juice to deglaze and release the flavours from the pan.

3. Pour in the cream and let the sauce simmer on a low heat until it starts to thicken.

4. While sauce is simmering, cut the apples into little cubes. Take the sauce off heat and add the apple and Golden Balsam Vinegar. Add butter to finish the sauce. Season with salt and pepper if needed.

5. Carve the tenderloin into thick slices and serve with the apple sauce.

Coarsely mashed potatoes seasoned with some wholegrain mustard and butter and a fresh green salad go nicely with the pork and apple sauce.