Ingredients:
Roast:
1 (2,5-3kg) pork tenderloin
1/3 teaspoon black pepper
½ teaspoon salt
3-4 cloves garlic, halved
3-4 tablespoons olive oil for brushing
Apple Sauce:
1 tablespoon butter
1 onion thickly chopped
3/4 chicken broth
3 large apples, peeled, deseeded, and cubed
1/4 cup dry white wine
1 teaspoon sugar
1 teaspoon cinnamon
2 tablespoons mustard
Preheat the oven to 180oC.
Place the tenderloin in a large baking dish. Use a pointy knife, and make small cuts, deep enough to insert the chopped garlic. After inserting in the garlic brush the meat with olive oil and season with salt and pepper. Bake in the preheated oven for about two hours brushing from time to time with olive oil. This will create a nice crust outside and keep the meat moist inside.
In the meantime prepare the sauce. In a medium sauce pan melt the butter. Add the chopped onion and sauté until tender. Add the apples and sauté for 4-5 minutes. Add the sugar, cinnamon, wine, and mustard and stir to mix. Let the alcohol evaporate (4-5 minutes) and add the chicken broth. Let it simmer for 10-12 minutes and check using a fork that the apple is soft enough. Using a food processor puree the sauce ingredients until smooth. Return on heat and simmer for 4-5 minutes until sauce thickens.
When the roast is done, carve it and serve it with mash potatoes and a generous quantity of apple sauce. Enjoy!
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