Ingredients
For the pork
- 1 kg cleaned pork tenderloin
- 1 cucharada aceite de oliva
- 1 teaspoon salt
- ½ cucharadita pimienta negra
- 1 cucharadita ajo en polvo
- 1 teaspoon paprika
For the sauce
- 2 cucharadas mantequilla
- 1 Honeycrisp or Gala apple cut into small cubes
- 1 chalota finamente picada
- 2 cloves garlic, minced
- ½://saboresdemicocina.com/salmon-al-horno-con-ajo-y-mostaza-dijon/» title=»Salmon al horno con ajo y Mostaza Dijon» data-wpil-keyword-link=»linked» data-wpil-monitor-id=»4780″>Dijon mustard
- 1 teaspoon fresh chopped rosemary
- ¼ taza queso parmesano rallado
- Salt to taste
- Pepper to taste
For decorating
- Hojas pequeñas de romero fresco
- Thin sautéed apple slices
Procedure
Remove excess moisture from the pork tenderloin using paper towels.
Mix salt, pepper, garlic powder and paprika.
Season the entire surface of the tenderloin perfectly.
Heat a large oven-safe pan.
Add the olive oil.
When it is very hot, place the tenderloin.
Brown it on all sides until a hazelnut-colored crust is obtained.
Do not aim to cook it completely in this step.
Transfer to the preheated oven at 190°C for 18 to 22 minutes or until an internal temperature of approximately 63°C is reached.
Remove and let rest 10 minutes before cutting.
Meanwhile, prepare the sauce.
En la misma sartén derrite la mantequilla.
Add the shallot and cook until softened.
Add the apple and cook for 4 minutes until it begins to caramelize slightly.
Incorporate the garlic and cook for just a few seconds.
Pour the white wine.
Scrape the bottom to retrieve all the flavors.
Reduce the liquid by half.
Add the cream, Dijon mustard, rosemary and parmesan.
Cook over medium-low heat until a creamy sauce and bright.
Taste and adjust salt and pepper.
Cut the tenderloin into thick medallions.
Serve over a bed of sauce.
Decorate with the golden apple slices and a few rosemary leaves.
Tips
The key is not to overcook the tenderloin. Resting after the oven maintains all the juiciness.
Honeycrisp, Gala or Pink Lady apples work very well because they retain texture.
You can accompany it with roasted potato puree, cauliflower puree or roasted vegetables.
The sauce is so good that it also works spectacularly with chicken or salmon.
Did you make this pork tenderloin? Tell me in the comments if you used Gala, Honeycrisp or another variety of apple.
