Ingredients

• 2 pork tenderloins
• 2 cloves garlic, peeled and cut into slivers
• Salt and pepper
• 2 teaspoons ground cumin
• 2 Tbsp canola oil or grape seed oil
• 1 cup (235 ml) of chicken or beef broth
• 1 cup (235 ml) dry white wine (can sub with apple brandy or apple cider)
• 2 medium sized apples (Washington or Michigan Honey Crisps, Pink Lady, or Granny Smith apples, peeled, cored, and sliced

Method

1 Preheat oven to 400° F (205°C). With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper and cumin.

2 Heat the oil in a skillet on medium high heat and sear the tenderloin well on all sides (about 10 minutes).

3 Remove the tenderloins from the skillet (do not discard the juices in the skillet) and place in a roasting pan. Add the broth and white wine to the roasting pan. Cook in the oven at 400°F (205°C) for 10 minutes.

4 After you’ve placed the tenderloins in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin. Sauté until soft. Remove the apples from the pan, set them aside, saving the juices once again in the pan.

5 After the tenderloins have cooked in the oven for 10 minutes remove them from the oven. Remove the tenderloins from the pan to a cutting board, cover with aluminum foil and let rest for 10 minutes. The tenderloins will continue to cook while they sit. While the pork is resting, pour the roasting pan juices into the skillet and boil everything on high heat for 5 minutes, or until you get a gravy the consistency of melted ice cream.

6 Slice the tenderloins into 1/4 inch thick slices, add the sliced apples to the meat in the serving dish, drizzle some gravy over and serve immediately.