Pork Tenderloin with Apple Purée

Ingredients

• 1 kg of pork tenderloin
• Juice of 1 lemon
• Olive oil to taste
• Salt and pepper to taste
• 2 garlic cloves, minced
• 2 bay leaves
• 1 branch of rosemary

For the Apple Purée

• 4 apples, skinless, grated
• 3 tablespoons of sugar
• 1/2 cup of dry white wine
• 2 cloves
• 1 cinnamon stick

Preparation

1. In a bowl, season the tenderloin with the lemon juice, bay, rosemary, garlic, salt, pepper, and a drizzle of olive oil.
2. Let in rest in the fridge for at least 2 hours
3. Then, roast the tenderloin in a tray in the oven for 40 minutes. Slice the tenderloin thinly. Set aside.
4. For the purée, cook the apples, sugar, wine, cloves, and cinnamon in a pan over a low heat.
5. Let it simmer until the apple is creamy and stir until the mixture is dry, being careful not to burn it.
6. Serve with the tenderloin slices.