Pork Tenderloin w/ Apples (Solomillo Ibérico a la Extremeña)

• portions: 2 servings

Ingrédients

1 pork tenderloin

olive oil

2 apples, peeled and diced

1 onion

a little brandy

100ml white wine

100ml chicken stock

1 tablespoon reduced veal stock (optional)

salt and pepper

Instructions

Pork Tenderloin with Apples

Season the pork well on all sides with salt and pepper, and cut in half. In a pan with some olive oil, brown the pork on all sides on high heat. Once done, wrap in foil to keep warm.

Dice the onion and gently sweat in the same flavourful oil. Once soft, add the apple and cook gently for a few minutes, seasoning with salt and pepper.

Add in the brandy and reduce until dry, then add the wine and reduce by half. Add in the stock and continue to cook for a few minutes.

Return the pork to the pan to finish cooking, covered with a lid, for a few minutes. Once cooked, slice the pork for serving. 140F medium