Today Raquel, author of Los Tragaldabas , invites us to prepare a very easy recipe that will undoubtedly catch your eyes: a pork tenderloin accompanied by a delicious sauce that you and yours will enjoy. Dare to try, it's well worth it!

pork tenderloin recipe

Le Creuset Ramekin and T&G Acacia Wood Cutting Board

I have to admit that at home we are very carnivorous, we love to eat it in any way. Chicken, pork, veal, lamb all have a particular flavor and offer us a wide repertoire of recipes to make with them.

Today I bring you a delicious recipe with pork tenderloin accompanied by an apple sauce worthy of this dish that makes it very special. Pork tenderloin is a very tasty meat if it is cooked properly, many may think that it is somewhat dry, but the secret is in its cooking. To get a good result, you will only have to do it over medium heat, in this way it will be sealed on all sides in the same way. You should not puncture, cut, or crush it while you cook it so that it keeps all its juices inside. In this way and with patience, the sirloin will maintain all its juiciness and you will achieve the desired point.

The De Buyer mineral iron skillet is perfect for this type of preparation, it distributes the heat perfectly and thanks to its beeswax coating it will prevent the ingredients from sticking. This pan has occupied a special place in my kitchen, you just have to take into account some tips for its use and its perfect maintenance . Very versatile, suitable for any type of heat, handcrafted with cast iron and the healthiest way to cook our food.

I'm always looking for new sauces to vary my dishes, so when I saw Karin Leiz's book Salsas I didn't think twice and bought it. The sauces give that different point to our preparations, turning a rich dish into a spectacular dish. Sauces are the perfect accompaniment for meat, fish, cheese, pasta and in this book there is an incredible variety of them: fruit sauces, cold, hot, emulsions, sweets, salty without a doubt a perfect book for any cook.

Mineral Pan B by De Buyer and Book of Sauces by Karin Leiz


  • 1 or 2 pork tenderloins
  • extra virgin olive oil
  • flake salt

For the sauce:

  • 3 golden apples
  • 3 Fuji apples
  • 200ml of apple juice
  • 2 strips of lemon peel
  • 2 tablespoons brandy
  • 2 butter spoons
  • 3 tablespoons of honey
  • 1/2 teaspoon ground cinnamon


  1. We start by preparing our sauce, for this we peel and core our apples and cut them into quarters.
  2. We put them in our pan along with the rest of the sauce ingredients and bring it to a boil.
  3. Now it's time to lower the heat and cook the preparation slowly for 20 minutes or until the apples are soft.
  4. Let our sauce cool.
  5. Remove the lemon skins and mash the apples with a fork until you get the desired consistency. I have chosen to leave it thick to find the pieces of the apples, but if you prefer you can pass it through a food mill to obtain a finer sauce. If you see that it is too thick you can add a little apple juice to lighten it.
  6. We keep it in a jar in the refrigerator until the moment of its use.
  7. Let's go with the sirloin, for this we put a little olive oil in our pan and heat, once hot we lower the heat and add the meat. Cook on all sides, turning every two minutes so that it cooks evenly. Once golden, we take it out, add flake salt and present it together with our very hot sauce.

Buyer's B mineral iron skillet

De Buyer's Mineral B iron skillet, Pallarès boxwood handle carbon iron knife , Le Creuset ramekin , T&G acacia chopping board

You can present the pork tenderloin in apple sauce as a finished dish, or use Le Creuset ramekins to serve your sauce on the side.

This sauce is perfect for use in many other preparations, so if you don't use all of it in this recipe, store it in the refrigerator for about a week. Otherwise you can freeze it for later use. You can use this sauce with roast duck, pork, lamb or beef.


Lucia said:

¿Podrias especificar en las recetas a que equivale una cucharada o cucharadita? Muchas gracias. Yo eso de las medidas en cucharadas no lo entiendo, cucharitas de cafe hay un montón de diversas medidas, formas y tamaños y no quiero ni contar de postre, sopa….

Raquel said:

Isabel lo único que tendrás que hacer es adaptar los mismos pasos a tu Thermomix. Colocas todos los ingredientes llevas a ebullición, y después bajas la temperatura un poquito y dejas esos 20 minutos de cocción. Ten en cuenta que la temperatura de thermomix y la vitro puede variar así que tendrás que estar pendiente del punto de cocción de las manzanas. Acuérdate de poner giro a la izquierda si no quieres que te salga demasiado fina la salsa y si la quieres más triturada una vez acabada la cocción a velocidad 10 tritura hasta conseguir la textura deseada.

Isabel said:

¿podríais decirme la misma receta pero la salsa con thermomix tm31?

Jose said:

Vaya forma de explicar detalladamente una receta!!

Decididamente vamos mejorando……
El resto habrá que intuirlo………

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