📂 Meat
#Meats
#High Protein
#Gluten-Free
#Gourmet
Pork Tenderloin with Sugar-Free Applesauce
🥩 A gourmet quality lean meat. Tender grilled pork tenderloin contrasted with the natural sweetness of homemade applesauce.
🛒 Ingredients
- 1 Pork tenderloin (14 oz)
- 2 Golden apples
- 1 Cinnamon stick
- 1 tbsp EVOO
- Salt and Black pepper
🥩 Pork Tenderloin: The Unknown Lean Meat
Pork often has a reputation for being fatty meat, but the tenderloin is an exceptionally lean cut that rivals chicken breast in its low caloric content. Pairing it with applesauce is a classic of European cuisine that not only provides a delicious sweet and sour contrast but also makes the dish much lighter and more digestible.
🍎 Why it is exceptionally healthy
- Vitamin B and Zinc: Pork tenderloin is an excellent source of B vitamins (especially B1) and zinc, fundamental for the immune system.
- No Added Sugars: We will make the puree by roasting the apple in its own juices, taking advantage of the natural fructose without needing to add refined sugars.
- Beneficial Pectin: The fiber from roasted apple is a balm for the intestinal mucosa, helping to soothe the stomach and regulating cholesterol.
📝 Step-by-Step Preparation
- The Quick Puree: Peel, core, and cut 2 sweet apples like Golden (about 10.5 oz / 300g) into small cubes. Put them in a saucepan with a splash of water and a cinnamon stick. Simmer covered for 15 minutes until the apple breaks down. Remove the cinnamon and mash with a fork. Keep warm.
- Meat Preparation: Use 1 whole pork tenderloin (approx. 14 oz / 400g). Clean it of any white membrane or visible exterior fat. Cut it into thick medallions of about 1.2 inches (3 cm). Season with salt and pepper on both sides.
- The Perfect Sear: Heat a heavy-bottomed pan with 1 tbsp (15ml) of EVOO over high heat. When smoking, place the medallions. Do not move them for 2 minutes so a caramelized golden crust forms.
- The Inner Cooking: Flip them over and cook for 2 more minutes on the other side. Pork tenderloin can be served slightly pink in the center so it retains all its juiciness (if you overcook it, it will be dry as a shoe sole).
- Rest: Remove the meat from the pan and let it rest for 2 minutes on a plate so the juices redistribute.
- Plating: Serve the tenderloin medallions accompanied by a couple of generous tablespoons of the homemade applesauce and sprinkle some freshly ground black pepper.
