It’s apple season! I just love eating and cooking with new crop, crisp, juicy apples. The English really know a thing or two about cider and we are lucky enough to have cideries like Merridale and Seacider in B.C. who make really good cider.
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** or purchased low-salt or unsalted chicken broth
2 Tbsp. demi-Glace ** (or buy good unsalted beef stock & 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. They are available at Dussa’s on Granville Island & Galloway’s. Look for them at stores that carry a large selection of herbs & spices.
Preheat oven to 400 F.
In a large skillet, brown the tenderloin on 2 sides. Add the apple slices & continue to brown the remaining 2 sides of the tenderloin, stirring the apples occasionally. Place pan in the oven & roast for 15 – 20 minutes (160-165 F).
Remove pork & 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, chicken stock, rosemary, bay leaf & 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 & drizzle the remaining sauce over.
**If you would like to purchase demi-glace, please go to My Source List for The Stock Market.
**If you would like to make your own stock, please go to Making Stock.