lombinho-com-pure-de-maca

Pork Tenderloin with Apple Purée

Ingredients

  • 1 kg of pork tenderloin
  • Juice of 1 lemon
  • Olive oil to taste
  • Salt and pepper to taste
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 branch of rosemary
For the Apple Purée
  • 4 apples, skinless, grated
  • 3 tablespoons of sugar
  • 1/2 cup of dry white wine
  • 2 cloves
  • 1 cinnamon stick

Preparation

  1. In a bowl, season the tenderloin with the lemon juice, bay, rosemary, garlic, salt, pepper, and a drizzle of olive oil.
  2. Let in rest in the fridge for at least 2 hours
  3. Then, roast the tenderloin in a tray in the oven for 40 minutes. Slice the tenderloin thinly. Set aside.
  4. For the purée, cook the apples, sugar, wine, cloves, and cinnamon in a pan over a low heat.
  5. Let it simmer until the apple is creamy and stir until the mixture is dry, being careful not to burn it.
  6. Serve with the tenderloin slices.

Time

Medium

Difficulty

Medium

Doses

6 Persons

Tags

Tenderloin, Apple, Purée

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