Peel the apples remove the core and divide the apple into 8 wedges.
Put the sugar in a bowl and dip the slices into the sugar.
Put the flour in a bowl.
Sprinkle some salt and pepper onto the tenderloins and dip the meat into the flour.
Tap the excess flour off the pork loins.
Meanwhile, heat the butter in two skillets (one tablespoon of butter in each skillet).
Bake the pork and apples in separate skillets in the butter.
Bake the apples for about 2 minutes and turn them.
Turn the pork loin after 3 minutes.
When the apples are golden brown, take them out of the skillet and place them on a platter. Cover with aluminum foil.
Take the meat out of the frying pan after 2 more minutes and put them on the apples.
Let it rest for about 5 minutes.
Serve with roast potatoes.
Remove the meat for about 15 minutes before cooking from the refrigerator and let it come to room temperature. Therefor, the meat heats more even in the pan (the inside is not too cold relative to the outside). You would otherwise be able to get a raw meat on the inside and done meat on the outside.
In this recipe we use slices of pork tenderloin. This has the advantage that you only need them briefly bake in a frying pan (maximum 5 minutes) and therefor the meat won’t dry out.
After baking, let your meat rest for 5 minutes before serving under aluminium foil. The sap then have a chance to rest.