Since her sauce is served with pork tenderloin cooked with garlic and herbs, along with tender stewed onions, Anne Burrell creates what she calls “sweet-spicy apple sauce.” Him cooked with apple juice left over after baking the pork, and add walnuts and a little fat cream. friends: 
Time: 1 hour. 30 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 loin on the bone (6 ribs)
- 2 sprigs of fresh rosemary, chopped leaves coarsely
- 2 sprigs of fresh sage, chopped leaves coarsely
- 1 bunch of fresh thyme tied with a rope
- 3 bay leaves
- 2 large onion heads cut in half rings
- 2 crushed cloves of garlic
- A little red pepper
- Coarse salt
- Extra virgin olive oil
- 2 l natural direct-squeezed apple juice, portioned
- Original apple sauce, see recipe below
Apple Sauce with Apple Slices:
- 4 peeled and cut into pieces 1 cm. Granny Smith apples (if you will not use immediately, pour lemon juice)
- 1.5 tbsp. apple juice remaining after cooking baked pork with juice
- 1/4 Art. natural direct-pressed apple juice
- 3 tbsp. l (45 gr.) Butter
- 1 pinch of ground cinnamon
- 1/4 Art. fat cream
- 1/2 tbsp. walnuts, fried and coarsely chopped
Recipes with similar ingredients: pork, apples, apple sauce (mashed potatoes), apple juice, onions, garlic, rosemary, sage, thyme, bay leaf, cinnamon, walnuts, cream
Recipe preparation:
- In a food processor, mix chopped herbs with garlic, red pepper, a large pinch of salt and so much olive oil to make a paste. Brush the paste to the surface of the pork.
- Preheat the oven to 220 ° C. Mix the onion with olive oil and salt and put on the bottom of the roasting pan. Add thyme, bay leaves and two thirds of the juice. Put the pork on the onions and put in the oven. Bake the meat until it is covered with a beautiful golden crust, 20-25 minutes Check the pork and mix the onions and juice if they are start to burn. Add more juice when its level will decrease.
- Reduce oven temperature to 190 ° C and bake meat to 65 ° C by culinary thermometer, 30-35 min. If the crust is on pork starts to burn, cover the meat with foil. Dial 1.5 tbsp. juice with the bottom of the frypot and save for making apple sauce.
- Allow the meat to stand for at least 15 minutes before slicing. Thereafter Separate the meat from the bone and cut the pulp into thin slices. Serve the dish with onion stewed in apple juice and the original apple sauce.
- Prepare apple sauce with apple slices: In a saucepan, big enough to fit the apples, melt the creamy butter. Add apples and simmer over medium-low heat until apples will not begin to soften. Add the left juice, apple juice, cinnamon and cook over medium-low heat until most liquid will not evaporate, and apples will not become very soft. fat cream and walnuts and cook until the mixture is reduced half. The result should be apple sauce with slices and a sweet, piquant taste.
