Difficulty: Intermediate
Drawing from the renowned Les Cuisines Régionales de France: Anjou-Touraine, this classic recipe delivers tender, flavorful pork with sweet-tart apples—a staple of regional French cooking.
Preheat the oven to 220°C. Soak the cheesecloth strainer in lukewarm water, then gently wring it dry. Lightly brush the pork tenderloin with mustard, avoiding a heavy coat. Wrap the roast securely in the cheesecloth and place it in a deep roasting pan. Roast for 20 minutes, then sprinkle with 5 cl of wine. Repeat this basting process three times. Total cooking time is 20 to 25 minutes per pound (about 1 hour to 1.5 hours for 1.5 kg).
Meanwhile, peel the apples, cut into quarters, remove cores and seeds, and toss with lemon juice to prevent browning. Melt half the butter in a large sauté pan over medium heat. Add half the apple wedges and cook for 15 to 20 minutes, stirring occasionally until evenly browned. Drain, keep warm, and repeat with remaining apples and butter. Season lightly with salt and pepper.
Once cooked, turn off the oven and let the roast rest inside for 5 minutes. Remove, unwrap, and slice into thick portions. Deglaze the roasting pan with 1 tablespoon boiling water, scraping up the flavorful bits, and serve the jus in a sauceboat alongside the pork and sautéed apples.
Recommended pairing: Saint-Nicolas-de-Bourgueil.
Source: Les Cuisines Régionales de France. Anjou-Touraine. Editions du Fanal
