This superb stew includes the pairing of pork, apples and Dijon. It’s an easy, tasty main dish for family and friends A mustard- and cognac sauce gives the pork stew a intensive punch. We could NOT stop eating this one and served with crispy baked potato wedges, you’ll be in food heaven. The melt-in-your-mouth tender pork tastes amazing as leftovers, too!
Did you know, the pork tenderloin comes from a muscle that runs along the spine. It is long, thin, and very lean. It is not a well-used muscle, so it is very tender. So, can this creamy stew be anything but good?
Suggestion, a sallad to add with the dish is this wonderful cabbage with sesame dressing.
Pork Tenderloin stew with apple, Dijon, gherkins
- Cut the meat into slices about 1.5 cm. Season with salt and pepper. Brown the meat in butter in a frying pan. Put aside.
- Rinse the apples and cut into wedges. Fry them in butter in a frying pan and set aside.
- Add crème fraiche, fondant, water, soy, mustard, green pepper, sambal oelek and brandy in a sauté pan. Let boil for a couple of minutes.
- Rinse and shred the leek. Fry in butter in a frying pan and then add to the sauté pan.