- 1 pork tenderloin (about 1¼ lb./600g)
- 100g light brown sugar
- 3 tablespoons Dijon mustard
- 3 tablespoons unsweetened apple juice
- 3 cloves garlic, finely chopped
- 3 tablespoons extra-virgin olive oil
- 2 apples, skin on, cut into ½-in. (1-cm) slices
- 2 sprigs fresh thyme, snipped into small pieces
- Salt and freshly ground pepper
- Generously season the pork with salt and pepper.
- In a bowl, combine the brown sugar, mustard, apple juice, and garlic to make a glaze.
- Coat the pork with the glaze and set aside the rest.
- Heat the olive oil in a large skillet over high heat. Add the pork tenderloin and cook until golden brown all over, turning it every 2–3 minutes.
- Place the apple slices in the pan around the pork and lower the heat to medium. Cook for 10–15 minutes, until the apples are tender and browned, occasionally turning them over.
- Pour the remaining glaze over the pork if necessary—the meat should be deeply caramelised.
- Sprinkle with the thyme sprigs, season with salt and pepper, and serve immediately.
Extracted from Miss Maggie’s Kitchen: Relaxed French Entertaining by Héloïse Brion
(Flammarion, 2020). Photography © Christophe Roué 2020.