Pork tenderloin with apple sauce and mustard

And the long-awaited Black Friday that we were all waiting for has finally arrived! And to celebrate we bring you this appetizing recipe worthy of a great Chef and many offers on our website www.cocinaconbra.com !

So if you are a real cook, dare to prepare this delicious pork tenderloin with apple sauce and mustard in a stainless steel pan like this one from BRA. The frying pan used by professional chefs for its optimal distribution and conservation of heat is on sale, don't miss it!

Ingredients:

for the sauce

3 apples

the juice of 1 lemon

100 ml of whiskey or bourbon

The juice of one orange

1 and a half tablespoons of Dijon mustard

1 tablespoon and a half apple cider vinegar

2 tablespoons brown sugar

For the sirloin

1 Iberian pork tenderloin

half a teaspoon of rosemary

half a teaspoon of thyme

half a teaspoon of oregano

salt and black pepper

for the potatoes

300g small boiled potatoes

1 tablespoon butter

flake salt

Preparation

Peel and cut the apples into cubes. Sprinkle with the juice of a lemon to prevent the apple from browning. Reserve.

In a low Bra Efficient saucepan, heat the whiskey with the orange juice until it starts to boil. At this point, add the apples, vinegar, mustard and sugar.

Cover and cook over medium heat for about 15-20 minutes until the apple has absorbed much of the liquid and is very soft.

Put the apples with all their juices in a deep bowl and with the help of a hand blender, blend until you get a smooth and uniform mixture. If you want a more liquid texture add a little water.

In a Professional skillet add a tablespoon of butter and heat. Cut the cooked potatoes with the skin into strips and season with salt and pepper. Add to the pan and roast the skin over high heat. Reserve.

For the meat, in a bowl mix the spices. Rub this mixture all over the tenderloin. Cut the tenderloin into medallions and season with salt and pepper.

In the same Professional frying pan , add half a tablespoon of olive oil. Allow to heat for a minute and add the sirloin medallions. Let cook over high heat for a couple of minutes.

After this time, turn them over and let them cook for a couple more minutes. If we like the meat well done, leave an extra minute on each side.

Serve immediately accompanied by the sautéed potatoes and the apple and mustard sauce.

Photos and recipe by Loleta .

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