Pork Tenderloin in Apple Sauce

Name: Pork Tenderloin in Apple Sauce - Ilona G.
Ingredients: 1 kg pork tenderloin; 1 onion (I used 2); 3 golden apples; 1 glass of sweet white wine (I usually use Romanian Tămâioasă from Cotnari; but this time I didnt have it and used semi; sweet white wine); salt; pepper; oil

Diverse - Pork Tenderloin in Apple Sauce by Ilona G. - Recipia

In a large pot, we start by heating a few tablespoons of olive oil, which will add a delicious flavor to our dish. While the oil is heating, we take care of the pork tenderloin, generously seasoning it with salt and freshly ground pepper. This step is essential as the spices will enhance the meat's aroma. Once the oil reaches the optimal temperature, we add the tenderloin to the pot, being careful not to overcrowd the container to achieve an even browning. We let it sear for a few minutes on each side until the meat changes color and turns golden. Once the tenderloin has developed a nice crust, we remove it from the pot and keep it warm. In the same pot, we will add finely chopped onion, allowing it to slowly sauté in the flavored oil from the tenderloin. To this, we add diced apple, which will bring a subtle sweetness to the dish. It is important to stir constantly, being careful not to let the onion burn, as a bitter taste could ruin the entire recipe. The aroma of the caramelized onion and apples will immediately fill the kitchen, preparing the ground for the addition of the tenderloin. After the vegetables have softened and started to blend, we put the tenderloin back in the pot. Now it's time to add a glass of dry white wine, which will help create a savory sauce. This ingredient will add acidity and help release the flavors from the pot. We cover the pot with a lid and let everything simmer over medium heat for about 15-20 minutes. It is essential to check occasionally, ensuring that the sauce does not evaporate completely and that the meat cooks evenly. After the time has expired and the meat has become tender and juicy, we remove the tenderloin from the sauce and cut it into slightly thicker slices to retain juiciness. We arrange the slices on a beautiful plate, and then use a blender to turn the remaining sauce into a fine and smooth preparation. We pour the sauce over the slices of meat, thus making our dish a true delicacy. Served alongside creamy mashed potatoes or sautéed vegetables, this dish will surely impress any guest.