Background
Pork Apple Tenderloins is mostly an autumn dish in Poland. This recipe has very humble roots, as it comes from a time in Polish history when sweet apples weren’t available easily. However, sour apples are naturally in abundance across Poland. Outside the cities you can find wild apple trees by the roadside or in the hiking trails without much effort. Thus the use of apples in this recipe traditionally, is of the green sour variety.
Nowadays things are very different and since 1991 there has been a noticeable increase in the use of sweet green apples for this recipe. So if you prefer a sweeter dish, feel free to use a sweeter green variation of apples. That being said, I highly recommend using sour variety of apples in this dish at least once. It brings a really unique combination that is exciting for the tongue and humbling for the soul.
Ingredients
| – 500g (1.1 lbs) Pork tenderloin (Pork neck or even chops can be used alternatively) – 400g (14 oz) Cooking Apples (I use Reinette apples, but it will depend on your region) – 2 large Onions (Around 200g/7 oz) – 3 Cloves of garlic – 100ml (3.4fl oz) Light whipping cream (30% fat) – 10g (0.4 oz) Brown sugar or honey – 30g (1 oz) Clarified butter (you can alternatively use Ghee, Avocado oil or coconut oil) – 1/2 Teaspoon of salt & pepper |
Preparation for Pork Apple Tenderloins
- Cut the tenderloin into slices around 2cm (3/4 inch) thick.
- Peel & chop the onions
- Peel & slice the garlic
- Clarify the butter (In the microwave is the easiest way)
- Wash the Apples, remove the cores and slice around 2.5cm (1 inch) thick
- Set the cream out of the fridge to approach room temperature.
Method for Pork Apple Tenderloins
Season the Pork
Add your choice of Pork to a large bowl or plate and evenly sprinkle the 1/2 teaspoon of salt and pepper. Before setting to the side for use later. Feel free to use a little more seasoning if your using larger cuts of meat such as pork chops.
Cook the Apples
For this recipe I use Reinette apples as they are firm enough they can handle frying and have soft enough skin that I don’t need to peel them before cooking. Your choice of apple should be in the green or yellow apple type. I strongly suggest avoiding any red apple types as they’re unlikely to withstand frying without any drama.
Heat a large frying pan with 10g (0.35 oz) of clarified butter to medium heat. If your using oil instead of butter, reduce the amount by 25% (7.5g/0.26oz). Once the pan is ready, place the apples in the pan and sprinkle them with the sugar or honey. Before frying for a few minutes on both sides, until softened and nicely browned. Then remove them from the pan and set aside for use later.
Fry the Onions
Once the Apples have been removed from the pan. Add another 10g (0.35 oz) of the clarified butter (if using oil only add more if needed) and add the onions. Fry for around 5 minutes or until they have browned. When they’re ready set them aside on the same plate used for the apples.
Cook the Pork
Add the remaining clarified butter to the pan (or oil if required) and begin to fry the pork. If necessary increase the heat to ensure the pork is cooked thoroughly. After around 5 minutes of frying add the sliced garlic to the pan and continue frying until the pork is done. At this point I like to also add a 1/2 teaspoon of dried Thyme. However, its completely optional.
Cream & Combine
As soon as you are confident the Pork is fully cooked. Reduce the heat to medium-low and add the 100ml (3.4fl oz) of whipping cream. Once the cream starts to boil, reduce the heat to low. Then add in the previously set aside apples and onions (including any juices on the plate). I recommend taste testing at this point and adjusting any seasoning if required, before serving.
Serving
Traditionally Pork Apple Tenderloins are served with farm bread, mashed potatoes or fried cabbage.
Storing Pork Apple Tenderloins
If refrigerated, in an airtight food safe container within an hour of cooking. Then up to 3 days should be possible for storing.