Pork Tenderloin with Red Wine Sauce and Golden Apples
Category: Main Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 50g |
| Extra virgin olive oil | To taste |
| Black peppercorns | To taste |
| Fresh sage | 1 sprig |
| Fresh rosemary | 1 sprig |
| Fine salt | To taste |
| Pork tenderloin | 360g |
| Red wine | 250ml |
| Lemon zest | From 1 lemon |
| Shallot | 1 |
| Butter | 25g |
| Golden apples | 250g |
| Dry white wine | 50ml |
| Butter | 25g |
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 370 |
| Protein | Approx. 30g |
| Carbohydrates | Approx. 25g |
| Fat | Approx. 18g |
| Fiber | Approx. 3g |
| Sugars | Approx. 16g |
Instructions
Step 1: Preparing the Red Wine Sauce
Start by making the red wine sauce for your pork tenderloin. Begin by cleaning and finely chopping the shallot. In a small saucepan, pour in the red wine and add the finely chopped shallot along with the zest of one lemon. Turn on the heat and allow the mixture to come to a gentle simmer. As it simmers, the wine will begin to reduce, intensifying the flavors.
Once the wine has reduced by half and the shallot has softened, remove the saucepan from the heat. Strain the sauce through a fine-mesh sieve to remove the shallot and lemon zest. Set the sauce aside to allow the flavors to meld together while you prepare the pork.
Step 2: Preparing the Apples
Next, prepare the apple accompaniment for your pork tenderloin. Begin by peeling the golden apples and removing the cores. Cut the apples into small cubes. In a small skillet, heat 25g of butter over medium heat. Add the apple cubes and let them cook for a few minutes until they start to soften.
Once the apples are softened, pour in the dry white wine and continue cooking for about 10 minutes. The apples should be lightly golden and tender, but not too dry. Once done, remove from heat and set aside to keep warm.
Step 3: Cooking the Pork Tenderloin
For the pork tenderloin, begin by tying the tenderloin with kitchen twine. This will help it maintain its shape while cooking. Heat a large skillet over medium-high heat and add a drizzle of extra virgin olive oil along with 50g of butter. Add a sprig of fresh rosemary and a sprig of fresh sage to infuse the oil and butter with flavor.
When the butter begins to foam, add the pork tenderloin to the skillet. Let it cook for several minutes on each side until it is nicely browned. During the cooking process, season the pork with a few cracks of black pepper to taste. The cooking time should be quick, ensuring that the tenderloin stays juicy and perfectly seared on both sides.
Once the pork is golden brown and cooked to your desired level of doneness, remove it from the skillet and discard the kitchen twine. Let it rest for a couple of minutes before slicing.
Step 4: Plating and Serving
To serve, slice the pork tenderloin into medallions and arrange them on a platter. Spoon the red wine sauce over the top, ensuring that each slice gets a generous portion. Serve the pork alongside the golden apples, which add a lovely sweetness that pairs beautifully with the savory richness of the tenderloin. Garnish with extra fresh herbs if desired.
This dish makes for a stunning and flavorful main course, perfect for a special dinner or a cozy family meal. The combination of tender pork, aromatic herbs, the deep richness of the wine sauce, and the sweetness of the golden apples is sure to impress your guests or loved ones at the table. Enjoy!
Tips:
- For a more intense wine flavor, allow the sauce to reduce further.
- Make sure the apples are cooked just enough to remain tender but still hold their shape for a nice texture contrast against the pork.
- This recipe can be served with a side of mashed potatoes or a simple green salad to complete the meal.
This Pork Tenderloin with Red Wine Sauce and Golden Apples recipe is not only delicious but also visually appealing, making it an ideal choice for a dinner party or family gathering. It brings together the earthy flavors of pork, the aromatic freshness of herbs, and the delightful sweetness of apples, making for a balanced and impressive dish.
