600 g pork tenderloin, in one piece season with 1 dash salt and pepper and rub with 2 tbsp. Veggie Mustard heat in a frying pan
4 tbsp. Grape Seed Oil Zweigelt frying the meat on all sides until brown and crisp. Set aside.
Meanwhile heat in a pot
1 l water adding
1/4 celery bulb cut into pieces
2 carrots cut into pieces
1 leek cut into pieces
5 black pepper corns
1 tsp. thyme
1 dash salt bring to a boil; add the fried tenderloin into the liquid and simmer gently for 15 mins. on low heat.
In a frying pan heat
2 tbsp. Grape Seed Oil Zweigelt and sauté onion cut into thin slices, add 1 tbsp. brown cane-sugar add
100 ml Boskoop Apple Juice stir well. Add 250 ml heavy cream and simmer gently, let reduce.
Take the pan from the stove; refine the sauce with 4 tbsp. Golden Balsamic Vinegar cut 2 medium-sized Golden Delicious apples peeled, cored, into small pieces, adding it to the sauce. Mix well. Mount the sauce with 2 tbsp. cold butter and season to taste with 1 dash salt and pepper
Cut the meat into slices and serve with the balsamic-apple-sauce; excellent with fried polenta medaillons or with fluffy mashed potatoes.
serves 4
