Roasted Pork Tenderloin with Sauteed Apples

Preheat the oven to 160°C (approximately 320°F). 

Rinse the pork tenderloin, pat dry and season with salt and pepper. Heat the oil in a skillet and brown the pork on all sides. Place the pork on a rack in a baking dish and roast until cooked through, about 25-35 minutes. 

Peel and finely chop the onion. Brown the onion in the skillet with the remaining oil and pan drippings. Stir in the calvado, apple juice and broth, and let simmer until reduced by half.

Rinse the apples, remove the cores and cut into 0.5 cm (approximately 1/4 inch) thick slices. Melt 1 tablespoon of the butter in a skillet over low heat and saute the apples until they are lightly golden but still have some bite, about 3-4 minutes. Drizzle with the lemon juice and honey.

Stir the remaining butter and the marjoram into the sauce and season with salt and pepper.

Remove the meat from the oven and let it rest briefly before slicing. To serve, alternately arrange slices of the apples with the pork on plates. Drizzle with sauce or serve separately.

Garnish with fresh marjoram.

salt pork, pepper and fry in hot oil all around, then in a preheated oven (200 °) in about 20 min. ready fry, remove and let stand wrapped in aluminum foil.

Deglaze the pan drippings with apple juice, stir gravy and season with salt and pepper and stir marjoram.

Wash apples, remove seeds with a corer, cut into thick rings and fry in butter on both sides.