The first time I made this it was so good I didn’t want to stop eating. It’s an easy recipe and the sauce can be made a day or two in advance so it’s a great meal for guests, leaving you lots of time to entertain.
If you’re a beginner cook it might look like a lot to do but honestly, this is a recipe that is very forgiving, even if you get some of the amounts wrong. Don’t let the sauce burn and don’t overcook the pork and you’ll be just fine.
1 large (or 2 small) onion thinly sliced
3 tbs olive oil
1/3 cup Balsamic vinegar
1/3 cup red wine vinegar
1 tbs brown sugar
1 cup water
1 apple (granny smith will do) peeled and thickly sliced
5 pitted prunes
1 cup chicken stock
1 tbs fresh chopped parsley
2 pork tenderloins
3 tbs olive oil
2 sprigs of fresh thyme
1. Preheat oven to 450F
2. Place the sliced onion in a frying or saute pan and cook very slowly over medium heat. You want them golden brown but not dark brown. This should take about 8 – 10 minutes.
3. Add the balsamic vinegar, the red wine vinegar, the water and salt and pepper to taste. Simmer slowly until all the liquid has boiled off and the onions are really soft — about 45 minutes to an hour. Don’t let this mixture burn.
4. While the onion mixture is cooking, slice the apple and chop up the prunes and place them in a frying pan with the butter. Saute on med-low heat until the apples are cooked and caramelized.
5. When the onions are cooked add the apple mixture to them and stir.
If you are making this ahead, you can stop now and place in the fridge til you’re ready to cook the meat.
6. Place both tenderloins on a roasting pan and cover with olive oil. Add salt and pepper and one sprig of time on each tenderloin and bake in a hot oven for 20 minutes. At 10 minutes turn the tenderloins over.
When the meat is cooking place the apple onion mixture back in a pan (if you have made it ahead) and add the chicken stock. Cook slowly and the sauce will be thick and dark and delicious.
Rest the meat for 5 – 8 minutes and slice and place on a plate with the sauce on the side.
If you like a bit of sweet/sour you will love this recipe. I have made it heaps of times and have never had anyone say they didn’t enjoy it.
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