Pork tenderloin with caramelised onions and apples

Step 1/22

Start with cutting the shallots and 3 apples in thin slices and put them afterwards into a large pan.

Step 2/22

Add the 80g Butter, brown sugar, salt and some fresh pepper and cook everything on medium heat until the apples are caramelized and tender.

Step 3/22

Pour the filling into a bowl and let it cool completely

Step 4/22

Use the same pan as you used for the caramelized apples and onions.

Step 5/22

Clean and trim the pork tenderloins and sprinkle it with salt and freshly ground pepper. You will need for every pork tenderloin about 1 tsp salt and half a teaspoon fresh pepper for seasoning .

Step 6/22

Add 50g of butter to pan and 2 tbsp of olive oil and heat on high intil searing hot.

Step 7/22

When the pan is searing hot add the pork tenderlions and sear it on every side for about 30-45 seconds depending on your cooktop

Step 8/22

Take the tenderlions out of the pan and let it cool completely. Reduce the heat to medium.

Step 9/22

Deglace the pan with the calvados and whisk continuoisly until the alcohol is evaporated. Add the soup stock and let it cook for about 5 min

Step 10/22

Now turn down the heat to low and whisk in the butter cubes one at the time until its a homogenous sauce.

Step 11/22

Season the sauce with salt and pepper and eventually a pinch of brown sugar.

Step 12/22

Preheat the oven to 200 degree Celsius fan

Step 13/22

Take out the puff pastry sheets and cut the short side so that the dough is 5 cm longer than the pork tenderloins.

Step 14/22

Sprinkle some flour onto the middle part of the dough.

Step 15/22

Place every pork tenderloin in the middle of one puff pastry sheet and arange the filling and fresh sage on top of the tenderloins.

Step 16/22

Put one long side over the tenderloin and put some egg wash on the edge of this side of the dough.

Step 17/22

Take the second side and pull it onto the middle of the tenderloin and over the other dough sheet

Step 18/22

Press the ends of the dough down so that the puff pastry is sealed. Put egg wash over the puff pastry tenderloin logs. From the rest of the puff pastry cut out some decoration for the puff pastry tenderloin logs

Step 19/22

Put the puff pastry pork tenderloins into a pan prepared with a baking paper. Cut 2 small slits into the dough of every log.

Step 20/22

Put the halved apple into the pan with the pork tenderloins the cut side looking up .

Step 21/22

Bake for 35min

Step 22/22

When the puff pastry is golden brown and ready take it out and let it sit for about 5 to 8 min before you cut it. Before serving top every baked apple with 1/2 a teaspoon full of cranberry jam. Every serving includes 1 apple half.

Enjoy your meal!