roasted pork tenderloin with apples and onions | table&spoon

Ingredients

• 2 thick pork tenderloins (about 14 oz/375 grams each)
• 2 garlic cloves, peeled and thinly sliced
• 1 tablespoon olive oil
• 3 sprigs fresh rosemary, leaves removed and finely chopped
• salt and pepper, for seasoning meat
• 1 tablespoons melted butter
• 1 1/2 teaspoon cider vinegar
• 1 small onion, finely chopped
• 2 granny smith (green) apples, peeled, cored and sliced thinly
• 1/2 cup vegetable or chicken broth
• 6 fl oz (175 ml) dry cider
• 2 large tablespoons creme fraiche
• salt and pepper, to season the sauce
• 2-3 sprigs rosemary