It’s apple season! Who doesn’t love eating and cooking with new crop, crisp, juicy apples. The English really know a thing or two about cider and we’re lucky enough to have cideries like Merridale and Seacider in B.C., both make excellent ciders. We like to buy our apples from our farmer’s market when they are in season. They have so many varieties to choose from including heirloom varieties that are fun to try.
Makes 2 Servings
1 whole pork tenderloin, silverskin trimmed (the bluish membrane) with a sharp knife
1 apple, peeled, cored and sliced ½” thick
1 Tbsp. unsalted butter
2 Tbsp. finely chopped shallot
2 juniper berries, crushed with the back of a large knife
1 tsp. chopped fresh rosemary or thyme
½ bay leaf
½ cup Scrumpy or other English style cider
½ cup chicken stock (see below) or purchased low-salt or unsalted chicken broth
2 Tbsp. demi-Glace (see below) or purchased demi-glace or you and get good unsalted beef stock from a butcher, reduce 1 cup on low heat to about 2 Tbsp.
¼ cup whipping cream
2 Tbsp. chopped fresh flat-leaf parsley
Juniper berries are one of the herbs used in making gin. Look for them at stores that carry a large selection of herbs and spices.
Preheat oven to 400 F.
In a large skillet, brown the tenderloin on 2 sides. Add the apple slices and continue to brown the remaining 2 sides of the tenderloin, stirring the apples occasionally. Place pan in the oven and roast for 10-15 minutes (150-155 F), checking with an instant read thermometer.
Remove pork and apples from the oven to a warm plate, keep warm in a 180 F oven while making the sauce.
Add 1 Tbsp. butter to a sauté pan, melt over medium heat until hot; add the shallots, cook until softened; add the Scrumpy or other cider, chicken stock, rosemary, bay leaf and juniper berries. Reduce by half. Add the demi-glace, stir to combine. Add the cream, bring to a boil and reduce until thickened. Slice the pork into 1/2″ thick slices. Place some of the sauce on a serving platter, top with slices of pork tenderloin , the apples and drizzle the remaining sauce over.
Helpful link to Making Stock.
