tipsy tenderloin Recipe

How to make it

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• preheat oven to 90°C
• take fresh thyme and rosemary and salt, chop together or
• put into mortar and mix well
• add pepper to mixture
• makes it easy to rub into pork on all sides
• brown tenderloin evenly on all sides in sizzling hot fat
• (whatever your choice - gee is best)
• put aside
• wrap in aluminium foil
• stick in oven
• in pan used for meat, add some butter
• add onions and apple slices
• lightly brown
• add tenderloin with juices
• pour over the generous quantity of calvados
• light up (careful!!) and enjoy the flames and the aroma
• use cream to 'douse out' the flames,
• use spoon to turn tenderloin in 'gravy'
• remove, let sit for a couple of minutes
• while stirring the onions/apple/cream mixture
• check for seasoning
• you may be surprised - it needs hardly anything else
• slice up meat
• serve with mashed potatoes
• spoon gravy lightly over meat, onions/apple next to it
• looks lovely when sprinkle with some
• freshly chopped of parsley or fresh thyme leaves (which I used)
• and the taste.....hmmmm
• i am writing this the way i remember having cooked it - i hardly ever use recipes and i do not measure - makes it difficult to post things here, but i do try...
• you've got another thing coming :-)