Filet mignon de porc, sauce à la pomme et à la bière

Ingrédients

• 1 1/2 pound (480 gram) pork tenderloin
• Salt (plus more for gravy)
• Pepper
• 2 tablespoons oil plus more if needed
• 1 tablespoon butter
• 1/2 onion (peeled and sliced)
• 1 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1 1/2 teaspoons rosemary
• 1 cup (236 ml) dark ale * see note (Brands I use are Boddingtons, Newcastle Brown Ale, Samuel Smiths, New Belgium,)
• 1 3/4 cup (470 ml) beef stock
• 2 apples (peeled and sliced)
• 3 tablespoons flour

Préparation

1. 1

   Season the pork tenderloin evenly with a light sprinkling of salt and pepper.

2. 2

   To a heavy or cast iron skillet over medium-high heat add oil and butter. When hot add the pork and sear on all sides to brown (it doesn’t have to be completely cooked) remove from the pan.

3. 3

   Using the same pan, turn the heat down to medium and add more oil if needed. Add the onion and cook until lightly browned. Sprinkle in the flour, sage, thyme and rosemary. Mix well with the onions, cook for 1 minute, this will take out any raw flour taste. Add the ale, stir well and simmer for a couple of minutes until slightly reduced, it will be thick. Stir in the stock. Return the pork to the pan and add the apples. Cover and simmer for 15-20 minutes until the center of the pork reaches 145°F/63°C using a meat thermometer.

4. 4

   Remove the pork from the gravy and allow to rest a couple of minutes before slicing.