Pork tenderloin with apple sauce

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

Le Creuset Ramekin and T&G Acacia Wood Cutting Board

I have to admit that we are very carnivorous at home, we love to eat it in any way. Chicken, pork, beef, lamb all have a particular flavour and offer us a wide repertoire of recipes to prepare 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 cooked properly, many may think it is somewhat dry but the secret is in its cooking. To get a good result, you will only have to cook it over medium heat, this way it will seal on all sides in the same way. You should not prick it, make cuts, or crush it while you cook it so that it keeps all its juices inside. Thus and with patience, the tenderloin will keep all its juiciness and you will get the desired point.

The De Buyer mineral iron pan is perfect for this type of preparation, it distributes 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 keep in mind some tips for its use and perfect maintenance . Very versatile, suitable for any type of heat, handcrafted with cast iron and the healthiest way to cook our food.

I am always looking for new sauces to vary my dishes, so when I saw the book Salsas by Karin Leiz I didn't think twice and bought it. Sauces give that different touch to our preparations, turning a delicious dish into a spectacular dish. Sauces are the perfect accompaniment for meats, fish, cheeses, pastas and in this book there is an incredible variety of them: fruit sauces, cold sauces, hot sauces, emulsions, sweet sauces, salty sauces, without a doubt a perfect book for any cook.

De Buyer Mineral Pan B and Sauce Book by Karin Leiz

Ingredients

• 1 or 2 pork tenderloins
• Extra virgin olive oil
• Flake salt

For the sauce:

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

Elaboration

1. We begin by preparing our sauce, to do 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 lower the heat and cook the preparation slowly for 20 minutes or until the apples are soft.
4. We let our sauce cool.
5. Remove the lemon peel and mash the apples with a fork until you get the desired consistency. I have opted to leave it coarse so I can find the apple pieces, but if you prefer you can put it through a food mill to obtain a smoother sauce. If you find it too thick you can add a little apple juice to thin it out.
6. We keep it in a jar in the refrigerator until we use it.
7. Let's start with the sirloin steak. To do this, we put a little olive oil in our frying pan and heat it up. Once it's hot, we lower the heat and add the meat. We cook it on all sides, turning it every two minutes so that it cooks evenly. Once it's browned, we take it out, add flaky salt and serve it with our piping hot sauce.

De Buyer Mineral B iron frying pan , Pallarès carbon iron knife with boxwood handle , Le Creuset ramekin , T&G acacia cutting 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 dishes, 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.