Pork tenderloin with applesauce

06316 PORK TENDERLOIN with APPLESAUCE 4 PERSONS INGREDIENTS 1 large pork tenderloin, 100 ml of cognac, thyme, Rosemary, oregano, vinegar, extra virgin olive oil, salt and black pepper.

For the Compote: 2 onions, 2 apples, 200 ml of beer, 100 g butter, 1 pack of cream, salt and pepper.

CASE Mix four tablespoons of olive oil with two of vinegar and herbs, brush the meat with this mixture and allow to soak for 12 hours in a cool place.

Season with salt and pepper, then Brown it in a little oil, very strong focus, just enough to paint Golden, fiammeggiatela with cognac, lower the heat and simmer for 10 minutes.

Keep it aside to warm.

Composed.

Slice onions into rings and cut apples into four parts.

Sauté the onions in the butter, a very slow fire, when they start to take United color the beer and cook for 20 minutes on high heat.

Add apples and cook until the liquid is reduced, add the cream and continue cooking for a few minutes, stirring constantly.

Serve the fillets with chopped meat over the compost.