1 In a Dutch oven, melt a little butter and oil, then brown your seasoned pork tenderloin on each side.
2 Add your shallot cut in half, thyme and bay leaf, 2 tablespoons of cold water, salt and pepper, then cook covered for 15 minutes, then remove from heat while keeping your Dutch oven covered (resting).
3 While your tenderloin was cooking, clean the apples, then put them to cook in salted water with thyme and bay leaf, then test them with the tip of a knife and peel them while hot without scratching the flesh if possible.
4 Your meat has been "resting" for about 20 minutes, remove it and place it on a plate, then cover it with aluminum foil.
5 Then return to your Dutch oven, skim off the fat and heat (shallots included), deglaze with white wine and vinegar, reduce by half, strain through a chinois, then return to the Dutch oven, add the tarragon leaves, fresh cream and veal stock and let cook at a gentle simmer for 5 to 6 minutes.
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