Pork Tenderloin with Apple and Calvados Sauce

• 450 g Pork tenderloin
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 40 g Unsalted butter
• 2 medium Shallot
• 2 medium Apple, firm, tart-sweet
• 6 sprigs Fresh thyme
• 80 ml Calvados
• 200 ml Double cream
• 2 tbsp Dijon mustard

1. Trim any silverskin from the pork tenderloin, then slice into medallions about 2 cm thick. Season all over with the fine sea salt and black pepper.
2. Melt half the unsalted butter in a large frying pan over medium-high heat. Sear the pork medallions for 2–3 minutes per side until well browned, then transfer to a plate; they will finish cooking in the sauce.
3. Reduce the heat to medium and add the remaining butter. Thinly slice the shallots, cut the apples into wedges, then add both to the pan with the fresh thyme sprigs. Cook for 6–8 minutes, stirring, until the apples are tender and the shallots are soft and lightly golden.
4. Pour in the calvados and let it bubble for 1–2 minutes, scraping up any browned bits from the base of the pan. Stir in the double cream and bring to a gentle simmer.
5. Return the pork and any resting juices to the pan and simmer gently for 3–5 minutes, turning once, until the pork is just cooked through and the sauce lightly coats the back of a spoon. Remove the thyme sprigs, then stir in the Dijon mustard and taste for seasoning.
6. Spoon the apples and creamy calvados sauce over the pork medallions to serve. If the sauce thickens too much off the heat, loosen it with a small splash of water and warm gently.

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