Pork Tenderloin in White Wine with Apples, Figs and Thyme
An easy recipe that you can cook on the stove top in just 40 minutes! Tender pork tenderloins are bathed in a delicious silky sauce made with white wine, butter, apples, figs, onions and thyme.
Equipment
- 1 large heavy bottom iron-cast skillet
- 1 cutting board
Ingredients
- 2 pork tenderloins washed and cleaned
- 1 tsp salt
- 1 tsp dried thyme
- 2-3 tbsp oil for frying
- 150 ml dry white wine
- 50 g butter
- 2 tbsp apple cider vinegar
- 1 medium red onion thinly sliced
- 2 green apples cored and sliced
- 6 figs quartered, plus 1-2 for garnish
- 2-3 sprigs fresh thyme
- Salt to taste
Instructions
- Mix 1 tsp salt with 1 tsp dried thyme and rub the tenderloins with the mixture.
- Heat 3 tbsp frying oil in a large non stick casserole and sear the meat on all sides until nicely browned. Transfer to a cutting board.
- Deglaze the casserole with a splash of white wine (about 1/3) and stir in half of the butter.
- Add the vinegar and onions and cook over medium-high heat for 5-7 minutes until starting to caramelize. If the pan dries, add another splash of wine.
- Pop in the apples, stir in the remaining butter and the remaining wine and cook for 3-5 minutes until the apples soften.
- Season lightly with salt and add figs and thyme sprigs.
- Make two elongated openings in the sauce and tuck in the fillets.
- Cover, lower the heat and cook for 20 minutes, then check for doneness. The pork should be just slightly pink inside. Leave for a bit longer if it’s not quite there yet.
- Slice and serve generously topped with the sauce and chunks of fruit.
Notes
- Instead of figs, you can use a sweet type of apples such as Fuli or Gala.
- You can enhance the flavours with a few cracked green cardamom pods and/or 1-2 whole star anise spice.