Spanish Cuisine
Pork Tenderloin with Apple and Sherry Sauce
Pork tenderloin with apple and sherry sauce is an exquisite dish where tender meat perfectly pairs with the delicate sweetness of caramelized apples and the deep notes of Spanish sherry. The traditional Spanish combination of pork and fruit notes unfolds elegantly here: a sherry-based sauce gives the meat a unique nutty-woody aroma, while apples add a pleasant tang. This dish turns a regular dinner into a gastronomic pleasure, surprising with its restaurant-style presentation and harmonious, multifaceted flavor.
Dishday
Recipe overview
- Total time
- 1 min
- Servings
- 6
- Difficulty
- Medium
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 410 kcal
- Protein
- 32 g
- Fat
- 18 g
- Carbs
- 24 g
- Fiber
- 2 g
Step by step
Method
- 01
Prepare the tenderloin
Prepare the tenderloin: trim any membranes, season with salt and pepper, and sear whole in a pan with olive oil until golden on all sides. Cook until done (about 10-12 minutes), then wrap in foil and let rest.
- 02
Core and slice the apples into wedges
Core and slice the apples into wedges. In the same pan where the meat was fried, melt half the butter and sauté the apples until lightly caramelized. Remove them to a plate.
- 03
Add the remaining butter and finely chopped shallot to the pa…
Add the remaining butter and finely chopped shallot to the pan and sauté until soft. Pour in the sherry and reduce by half, scraping up all the brown bits from the bottom of the pan.
- 04
Add the broth and thyme to the pan and bring to a boil
Add the broth and thyme to the pan and bring to a boil. Return the apples to the sauce and simmer over low heat for another 5 minutes until the sauce thickens to the consistency of liquid honey.
- 05
Slice the rested tenderloin into medallions
Slice the rested tenderloin into medallions. Arrange on plates, drizzle with the sherry-apple sauce, and serve immediately while the meat remains juicy.
Dishday
Useful advice
Cooking tip
For maximum juiciness, it's better to sear the tenderloin whole over high heat until browned on all sides, then cook until done in the oven or on low heat. Sherry for the sauce should preferably be dry (Fino or Manzanilla) — it provides the necessary acidity and noble aroma without making the meat overly sweet.
How to serve
Serve the tenderloin sliced into 2-3 cm thick medallions, arranged in a fan shape on the plate. Drizzle the meat with the thick sherry sauce, garnished with slices of stewed apples and a sprig of fresh thyme.
How to store
The finished tenderloin with sauce stores excellently in the refrigerator in a closed container for up to 2 days. When reheating, add a bit of water or broth to maintain the sauce's texture.
Note
If the sauce is too runny, reduce it over high heat without a lid until it reaches the desired consistency, stirring constantly to prevent burning.
