Pork Tenderloin with Apple Sauce

Here’s a delicious recipe for pork tenderloin with apple sauce, reinterpreted with an Italian touch.

Ingredients

• 1 pork tenderloin (about 500-700 grams)
• 2 apples (preferably tart varieties like Granny Smith)
• 1 medium onion
• 200 ml of meat broth (or vegetable if you prefer)
• 100 ml of dry white wine (can be an Italian Pinot Grigio)
• 2 tablespoons of extra virgin olive oil
• 1 sprig of rosemary
• Salt and pepper to taste
• Butter (a knob for the sauce)

Preparation

1. Prepare the pork tenderloin by seasoning with salt and pepper evenly. If you have time, let the seasoned meat rest for about 30 minutes to absorb the flavors.

2. In a large frying pan, heat 2 tablespoons of extra virgin olive oil and brown the tenderloin on all sides until well golden. This will help seal the juices inside.

3. Remove the tenderloin from the pan and set it aside. In the same pan, add the finely chopped onion and rosemary, sautéing until the onion becomes translucent.

4. Deglaze with the white wine and let the alcohol evaporate, scraping the bottom of the pan to recover the meat flavors.

5. At this point, add the diced apples (with the skin for a rustic note) and cook for a few minutes.

6. Put the tenderloin back into the pan, add the meat broth, and cover with a lid, letting it cook over medium-low heat for about 20-25 minutes, or until the meat reaches the desired doneness.

7. Once the meat is cooked, remove the tenderloin and keep it warm. Continue cooking the sauce until it reduces by a third, then add a knob of butter to bind and thicken the sauce.

8. Slice the tenderloin and arrange it on plates. Finish by pouring over the apple sauce.

As a curiosity, apple sauce pairs wonderfully with pork in many culinary cultures, not just in Italy. It’s a pairing that celebrates the contrast between sweet and savory, enriching the meat with a fruity note that enhances its taste.