Recommendations · Beer and food

Pork tenderloin with Gebrouwen door Vrouwen Pomme Saison

Pork tenderloin in thick slices, with a sauce of apple, mustard and cream. A saison in which apple runs along makes exactly the same connection alongside that plate.

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Bottle of Gebrouwen door Vrouwen Pomme Saison, beer

From the shelf

The bottle

Gebrouwen door Vrouwen Pomme Saison comes from the Netherlands and is 5 percent ABV. A saison is dry, spicy and highly carbonated; the yeast gives pepper and citrus notes. The name of this bottle refers to apple, and that fruit runs along without making the beer sweet.

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The combination

Why this works together

Pork and apple are an old pair, because the acidity of the apple clears the fat of the meat. The high carbonation and dry finish of a saison do the same work in the glass, and the spicy yeast tone stands alongside the mustard in the sauce. The weight is right too: pork tenderloin is lean, so a heavy beer would flatten the plate.

At the table

The dish

  • Before 4 people
  • Ready in 35 minutes
  • Type main course

What you need

  • 600 g pork tenderloin, in slices of 2 cm
  • 2 firm apples, peeled and cut into wedges
  • 1 shallot, finely chopped
  • 30 g butter
  • 1 tbsp sunflower oil
  • 150 ml chicken stock
  • 100 ml cooking cream
  • 2 tablespoons coarse mustard
  • 1 tsp honey
  • 2 sprigs of thyme
  • salt and black pepper

How to make it

  1. Take the meat out of the fridge 20 minutes before frying and pat it dry.
  2. Sprinkle the slices with salt and pepper.
  3. Heat the oil and half the butter in a frying pan. Fry the slices for 2 minutes per side until brown; inside they may stay slightly pink. Take them out of the pan and cover them.
  4. Melt the rest of the butter and fry the apple wedges for 3 minutes until they colour. Take them out.
  5. Sauté the shallot for 2 minutes, deglaze with the stock and stir the browned bits loose from the bottom.
  6. Let the stock reduce for 3 minutes. Stir in the cream, the mustard, the honey and the thyme leaves and let it all simmer for another 3 minutes.
  7. Return the meat and apple to the sauce, heat them through for 2 minutes and season to taste.

In the glass

Serving

Serve at 6 to 8 degrees in a tulip glass. This is a 75 centiliter bottle; pour in two goes, so the rest keeps its carbonation. Hold the glass at an angle and set it upright for the last third, so that two fingers of head form.

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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18