Makes 4 servings. Difficulty
1 pork tenderloin 8 whole cloves Salt and freshly ground black pepper 1 Tablespoon olive oil 1 Tablespoon unsalted butter 4 McIntosh apples, peeled, cored & sliced 1 medium onion, chopped 1 cup gf chicken ctock Salt and freshly ground black pepper to taste
Preheat oven to 425°F.
Press whole cloves into both sides of pork Generously season tenderloin with salt and freshly ground black pepper.
Heat olive oil and butter in a large, deep, oven-safe skillet. Add pork tenderloin to skillet, browning on all sides. Add apples and onions to skillet, surrounding pork. Pour chicken stock over top.
Transfer skillet to preheated oven and roast for about 20 minutes or until internal temperature registers 150°F. Remove pork from skillet and tent with foil to let rest and keep warm. (If apples and onions are not tender, return skillet to oven and continue cooking until tender.)
Transfer apples, onions and any accumulated juices to a food processor or blender. Puree until smooth. Season to taste with salt and freshly ground black pepper.
Remove cloves from tenderloin. Slice meat against grain.
To serve, spoon apple puree onto individual plates and top with 3 pork tenderloin slices.