Pork Tenderloin with Apple Gastrique

Pork and apple go together like mac and cheese This recipe mimics pork chops and apple sauce and gives you something so amazing

Pork and apple go together like mac and cheese

This recipe mimics pork chops and apple sauce and gives you something so amazing

I’ve been trying my hand in the private chef world lately, which is completely different than working in the kitchen.

First of all, your food is yours, you can’t blame any mistakes on the prep cooks or other chefs, if you mess up it is purely your fault.  So there is more pressure, at least in my opinion.

I thrive on that pressure, though.  

Do you any of you guys have something similar that you do that gives you adrenaline and makes you feel supremely proud afterwards?

So at the beginning of the blog, I made this pork tenderloin and I really loved it, but I knew it needed more, it needed to be better.

So I have been experimenting at home and came up with one of the most perfect recipes that I have ever had.

It was so perfect in fact that I used it as the main course of last night’s meal.

First of all, let’s talk about apple and pork.

Why do these two items go so well together?

I actually did a little research on this.  In the early 1000s, they used to allow pigs to graze in apple orchards to ‘sweeten’ the meat.  How interesting is that?

When cooking with apples, make sure that you use something with lots of flavor, not a Red Delicious.  You won’t get that flavor that you’re really looking for.

I like to use Granny Smith, because not only is it sweet, but has a little bit of sour.  You need that sour to really balance your dish.

Pork is naturally sweet, so you wouldn’t want to pair it with a Gala apple, you would want that sour from the Granny Apple to tame down the sweetness, so this is a match made in heaven.

The recipe that I came up with paired these two beautiful flavors and added a little bit of herbs to really get that pallet going.  

Have you ever had a gastrique?  

The best way for me to describe this sauce is that it is a vinegar-y, caramel type sauce.

I made an apple gastrique to go with the pork tenderloin, which takes a little more time, so if you're pressed you can definitely take this out, but let me tell you, it is delicious! 

Pork Tenderloin and Apple Gastrique

Do you have a favorite pork recipe?

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What I used for this post!

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