The comfort of a winter dish but with fresh and Nordic summer flavors. I came up with this recipe quite randomly while going through an almost empty fridge. I had 600 grams of tenderloin and basically nothing else. I went to the garden and got some apples (Granny Smith and Pink Lady). I juiced the pink lady apples and reserved the Granny Smith for the dish. I saved you the trouble of juicing by using apple juice or cider from the supermarket in this recipe – just make sure that the juice is rather sweet and not too sour.
Chris’ pork tenderloin with dill and apples
600 g. tenderloin
80 g. smoked bacon or pancetta
4 Granny Smith apples
2 tablespoons lemon juice
2 tablespoons molasses sugar or brown sugar
3 onions (mixed red and white)
2 dl apple juice or apple cider
3 spring onions (cut in large chunks)
3 teaspoons dried dill
3 cloves garlic (cut in large chunks)
4 twigs thyme
30 g. Butter
Pat dry the tenderloin and rub with canola oil and sprinkle with salt on all sides. Sear in a very hot pan. This will prevent the pork from drying out. Remove the loin from the pan and reduce heat to low. Add butter to the pan and fry onions and the dried dill for 8-10 minutes or until onions are soft and has caramelized slightly.
Core and cut the apples and mix in a bowl with sugar, lemon juice, garlic, thyme, black pepper, caramelized onions, spring onions, apple juice/cider and a pinch of salt.
Place the mix in a pan or roasting tray with the tenderloin partially submerged, and roast in the oven for 10-15 minutes at 225 degrees Celsius (or until the core temperature of the pork is 65 degrees Celsius).
While the loin is in the oven, fry the bacon/pancetta in a pan. Transfer the bacon to a piece of kitchen paper and leave for a few minutes. Sprinkle the bacon on top of the loin before serving. Serve with mashed potatoes.