Iberian Pork Tenderloin with Apple & Brandy

Ingredients

• 12 Iberian pork tenderloins (400g each)
• 24 Granny Smith apples
• 3200ml brandy (Spanish)
• 4200ml chicken stock
• 5100g chestnuts (roasted, peeled)
• 650g butter
• 7Brown sugar
• 8Fresh thyme
• 9Olive oil
• 10Dijon mustard, salt, pepper

Instructions

1. 1Trim tenderloins of sinew. Brush with Dijon mustard, season with salt, pepper, and thyme.
2. 2Sear tenderloins in hot olive oil until golden on all sides (5 min). Transfer to 180°C oven for 12-15 min.
3. 3Rest meat 8 minutes under foil.
4. 4Peel, core, and quarter apples. Caramelise in butter with brown sugar over medium heat until golden and tender (8-10 min).
5. 5Deglaze pan with brandy (take care — it may flame). Add chicken stock, reduce by half for a glossy sauce. Finish with butter.
6. 6Roast chestnuts at 200°C for 20 min until tender. Peel while warm.
7. 7Slice pork on the diagonal. Serve with caramelised apples, roasted chestnuts, and brandy sauce drizzled over.