– Pork Tenderloins - Herbes de Provence - Olive oil - Sea Salt - Pepper - Apples - Onion - Garlic - Sage Leaves – Juice of one lemon - Butter
First, let's season the pork tenderloin. This can be done the night before and left to marinate in the fridge if you wish, however I often do this immediately before cooking to be honest. Remove the pork tenderloins from the package (they often come 2 in a package usually) and pat dry with a paper towel. I always hear Julia Child's voice in my head when I pat the meat dry. It won't sear properly if you don't!
Slice your apples. Out of laziness I slice around the core making 4 wide slices, then I slice into small slivers. I like to peel 4 of the apples and then leave 2 apples with the peel on for color. Slice the ends off each pice of garlic and then, using the flat side of your knife, press down with your palm to smush the garlic - the peel will come right off (Le Chef's tip - no fancy gadgets needed). Slice thinly.
Add a spoon full of mashed potatoes to the center of your dish. Slice the pork tenderloin in half inch thick slices and lay over the mashed potatoes (about 4-5 slices per person). Spoon the hot apples and sage sauce over the mashed potatoes, dividing evenly between the 4 plates. Serve immediately.
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