Pork Tenderloins with Apricot

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Ingredients:

  1. Two 3.52 oz. cups of Charles & Alice 100% Fruit for All Apricot with Apple
  2. 1.5 lbs. Pork tenderloin
  3. 2 apples
  4. ½ cup of Armagnac (or other Brandy)
  5. Honey
  6. Thyme
  7. Butter
  8. Olive oil
  9. Veal
  10. 2/3 cup fresh cream
  11. Pepper

Preparation:

  1. Place the tenderloin in a baking dish.
  2. Coat it with a 3.52 oz. cup of Charles & Alice 100% Fruit for All Apricot with Apple, sprinkle with thyme and pepper.
  3. Leave to marinate for 30 minutes in the fridge.
  4. Preheat your oven to 410° F.
  5. Add the cream, veal stock and Armagnac (or other Brandy) on filet mignon and bake for 25 minutes.
  6. 10 minutes before the end of cooking, peel the apples and cut them into thin slices.
  7. Butter a pan and fry the apple slices for 3 minutes on each side over low heat.
  8. Add a drizzle of honey and let caramelize by cooking again 3 minutes per side.
  9. Take the meat out of the oven and cut into 1 inch slices.
  10. Serve the tenderloin slices with apple slices and a strip of Charles & Alice 100% Fruit for All Apricot with Apple, on the edge of each plate.