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Ingredients
Pork Tenderloin with Juniper-apple Cream Sauce
- Ingredients
- 600 grams Pork tenderloin (trimmed)
- 1 Tbsp Juniper berries
- 1 bay leaf
- 2 Tbsps vegetable oil
- ½ l Apple juice
- 200 milliliters Beef broth
- 100 milliliters Whipped cream
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 4 thyme
- 1 Apple
- 8 garlic cloves
- salt
- freshly ground peppers
Rinse pork and pat dry.
Crush juniper in a mortar. Season half with some pepper and salt and rub over the meat. Sear in hot oil in a pan until browned on all sides. Remove from pan and transfer to a broiler pan with a rack. Bake in preheated oven at 100°C (approximately 210°F) for 45-50 minutes.
Peel apple, cut in half, remove seeds and cut into wedges. Press garlic through a press.
Deglaze pan drippings with apple juice and broth. Add bay leaf and bring to a boil in the pan. Cook until reduced to about half. Stir in cream, remaining juniper, apple slices, thyme and garlic. Simmer about 5 minutes. Then season with mustard, honey, salt and pepper. Remove bay leaf.
Remove pork tenderloin from oven and let it rest for a few minutes. Then cut into slices and serve with the juniper-apple cream sauce.
If desired, serve with mashed potatoes.