Filetto di maiale cremoso con mele e brandy

Ingredienti

• 1 tablespoon olive oil
• 1 Granny Smith apple (peeled & chopped)
• 1/2 medium onion (chopped)
• 1 pound pork tenderloin
• 1/2 teaspoon garlic powder
• Salt & pepper (to taste)
• 1/3 cup brandy
• 1 cup heavy/whipping cream

Preparazione

1. 1

   Add the olive oil to a skillet over medium heat. Add the apples and onions and cook, stirring occasionally, until softened and lightly browned (about 12-15 minutes).

2. 2

   Meanwhile, trim any fat from the pork tenderloin and then cut it into 1/2" medallions. Season the pork with the garlic powder and some salt & pepper.

3. 3

   Once the apples and onions are cooked, transfer them to a plate.

4. 4

   If the pan is looking really dry, add another small splash of olive oil. Add the pork to the pan and cook on each side for about a minute, then transfer it to the same plate as the apples and onions.

5. 5

   Increase the heat to medium-high and add the brandy to the skillet. Let it bubble until reduced by half (about 1-2 minutes), scraping up the browned bits from the bottom of the pan.

6. 6

   Stir in the cream, then add the pork, apples, and onions back into the pan.

7. 7

   Cook for another five minutes or until the pork is cooked through and the sauce has thickened up a bit (reduce the heat as needed so it's bubbling but not boiling furiously).

8. 8

   Season with extra salt & pepper as needed and serve immediately.