PORK TENDERLOIN WITH APPLE SAUCE BY CHEF JONATHAN MAYER
1 pork tenderloin
1 onion, sliced
1 cup applesauce
4 tbsp olive oil
2 tbsp Renard veggie spices
2 tbsp Calvados (apple liqueur)
1 cup demi-glace
Marinate chicken in 2 tablespoons of olive oil with Renard veggie spices and ¼ cup applesauce, set aside.
Sear pork tenderloin with remaining olive oil, 2 to 3 minutes on each side.
Bake at 350 degrees for 15 to 20 minutes or until pink inside.
In the same pan, sauté onions over medium heat for 5 minutes or until translucent, add apples and compote and simmer for 1 minute.
Deglaze with Calvados and flambé, add demi-glace sauce.
Serve with your favorite side dishes; mashed potatoes are always a winning choice.
**Optional: for the sauce, add 2 tbsp of cream for a creamier sauce.
Enjoy your meal.