Luca: Pork Tenderloin with Sweet Apple Sauce

This recipe is inspired on Elizabeth Band's Pork Tenderloin with Four Kinds of Apples, included in her charming novel: "Love in Paris a Love Story with Recipes"

Recipe

Total Time: 2hrs 30min

Servings: 12

Ingredients
6 -7 lbs pork tenderloin
Marinade
12 cloves garlic, grated
6 tsp thyme leaves, dried or fresh
4 tsp fresh rosemary leaves
6 tsp apple cider vinegar
3 cups red wine
2 cups olive oil
Pork Roast
2 tbsp olive oil
2 tbsp sea salt
1.5 tbsp freshly ground pepper
4 tbsp butter
7 small green apples, cored and sliced
3 large white onion, chopped
3/4 cup brown sugar
4 cups apple wine
3 tbsp brandy

Steps

1. Make cuts in the surface of the tenderloin

2. For the marinade make a paste of the garlic, thyme, rosemary and moisten with the cider vinegar. Rub the paste all over the meat

3. Place the pork in a resealable plastic bag

4. Add the red wine and 2 cups olive oil

5. Marinade for 12 hours in the fridge

6. Preheat the oven to 375F
7. Remove the pork from the bag and set the marinade aside
8. Rub salt and pepper all over the meat
9. In a roasting pan or Dutch oven, heat 6 tsp olive oil and brown the meat well on all sides
10. Remove the meat from the pan and set aside

11. In the same oil in which the tenderloin was browned add the butter and onios. Cook for a few minutes and add the apples and sugar stirring until lightly colored

12. Return the pork to the pot, add the apple wine and half the marinade

13. Put the pot in the oven for approximately 1:30 hrs until the pork is well cooked

14. Remove the pork, apples and onions to a platter and cover tightly with aluminum foil. Let rest for 10 minutes

15. Meanwhile, add 2tbsp brandy to the pan juices and reduce. Turn off the heat and add the 3rd tbsp brandy to the reduced juices after turning off the heat
16. Slice the tenderloin and top with apples and onions
17. Spoon the sauce over or pass separately in a gravy boat

Serve with