Pork Tenderloin with Apples from Extremadura | SOLOMILLO IBÉRICO A LA EXTREMEÑA
Course: MainServings
2
peopleCooking time
20
minutesIndulge in the rich flavors of Spain with our Pork Tenderloin with Apples from Extremadura. This recipe features succulent pork tenderloin browned to perfection, paired with the sweetness of apples and the boldness of brandy, all brought together in a savory sauce. Perfect for an intimate dinner for two, this dish exudes elegance and taste sure to impress.
Ingredients
- Pork Tenderloin with Apples (Solomillo Ibérico a la Extremeña)
1 pork tenderloin
olive oil
2 apples, peeled and diced
1 onion
a little brandy
1 glass of white wine
1 glass of chicken stock
1 tablespoon reduced veal stock (optional for sauce thickness)
salt and pepper to taste
Directions
- Pork Tenderloin with Apples (Solomillo Ibérico a la Extremeña)
- 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 all over on a high heat. Once done, wrap in foil to keep warm.
- Dice the onion and gently sweat in the same pan with the flavorful 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.
