Pork Tenderloin with Apples

Ingredients

• 800 g pork tenderloin (pre‑trimmed)
• Salt
• black pepper (freshly ground)
• 2 tbsp Rapeseed oil
• 1 onion
• 40 ml Calvados
• 125 ml apple juice
• 250 ml meat broth
• 3 large apples
• 2 tbsp butter
• 2 tbsp lemon juice
• 2 tsp Honey
• 1 tbsp freshly chopped marjoram
• marjoram for garnish

Instructions

1. 1.

   Preheat the oven to 160 °C (320 °F) with fan and top heat.

2. 2.

   Pat the tenderloin dry, season with salt and pepper, then sear it all around in hot oil until golden brown. Transfer to a rack over a fat pan in the oven and bake for 25–35 minutes until cooked through.

3. 3.

   Peel the onion, dice finely and sauté in the pan drippings until golden brown. Deglaze with Calvados and apple juice, then add broth and reduce by about half.

4. 4.

   Wash the apples, core them, and slice into ~0.5 cm thick rounds. Melt 1 tbsp butter in a non‑stick pan, cook the apple slices over low heat for 3–4 minutes until they take on color but still have a slight bite, then drizzle with lemon juice and honey.

5. 5.

   Stir the remaining butter and marjoram into the sauce, seasoning with salt and pepper to taste.

6. 6.

   Remove the pork from the oven, let it rest briefly, then slice. Arrange alternating slices of pork and apple rounds on plates or a platter, drizzle with sauce, and serve the extra sauce on the side.

7. 7.

   Garnish with fresh marjoram.

8. 8.

   Serve immediately.