Pork Tenderloin with Apples

Name: Filetto di Maiale con le Mele
Cook time: 20 min
Yield: 6 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 6 persone; 500 g di filetto di maiale 2 mele; ½ bicchiere di vino bianco; 2 g di senape; olio; 2 spicchi d’aglio alloro; fecola; aceto balsamico; sale

Filetto di Maiale con le Mele

Pork fillet cooked with apples, white wine, bay leaf and mustard, served with a creamy balsamic vinegar base.

6 servings

Easy

Trentino Alto Adige

EasyTrentino Alto Adige

Pork tenderloin with apples is a main course A balanced blend, designed to enhance the delicacy of the meat with a fruity note and a tart finish. The sweetness of the apples, softened during cooking, combines with the saltiness of the pork and the aromatic components of the mustard, garlic, andbay leafThe white wine helps make the sauce more fragrant, while the balsamic vinegar defines the flavor with an intense and slightly sweet and sour nuance. Cooking in a pot, kept low and covered, allows the meat and fruit to flavor together; potato starch Complete the dressing by turning it into a creamy sauce, perfect for coating the slices when serving. This recipe is typical of Trentino cuisine.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the fillet

Brush the pork tenderloin with mustard, spreading it evenly over the entire surface. Finish with a pinch of salt on both sides, so the meat is seasoned before cooking and the mustard forms a smooth aromatic base.

Brown the meat

Place the fillet in a deep pan and cook. Brown it until the surface is golden brown, turning it occasionally to ensure even browning without losing the meat's juices.

Cut the apples

Peel the apples and cut them into cubes into chunks Regular. Keep the cubes similar in size, so they cook at the same time and contribute a soft but still recognizable texture to the base.

Deglaze with wine

Pour the white wine into the pan with the fillet and leave deglazeWait for the alcohol to evaporate and the liquid to begin to simmer, collecting the browning juices from the bottom.

Combine apples and herbs

Add the apple pieces, the two cloves of garlic slightly crushed and some bay leafSpread the ingredients around the meat, so that the bottom absorbs the flavors during cooking.

Cook gently

20 min

Cover the pot and cook over low heat for 20 minutes. Maintain a light, steady boil: the apples should be soft and the fillet should cook without drying out, while the stock should reduce and become fragrant.

Thicken the bottom

Remove the fillet from the pan and add a pinch of salt to the thickened sauce. potato starch dissolved in a drop of water. Mix on the heat until the bottom becomes creamy and free of lumps, then add a tablespoon of balsamic vinegar.

Slice and serve

Slice the pork tenderloin and arrange it on a plate. Pour the apple sauce over it, ensuring it has a creamy, enveloping consistency. Garnish, if desired, with a very thick vinegar drizzle or a little glaze.

Chef's Tips

The editors recommend keeping the heat low and the pan covered, so the fillet cooks without drying out while the apples soften and enrich the base.