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Prepare the Braised Apples: Heat olive oil in oven-proof fry pan over medium heat. Add onions and saute, then add apples and increase heat to medium-high. Pour in vinegar, juice and syrup and bring to a boil.
Move from stove to oven and bake at 350°F until liquid reduces to lightly thickened syrup.
Remove from oven, extract apple pieces to cool and set syrup aside. Slice cooled apples into match-stick sized batons. Add back to syrup and set aside.
Prepare the Apple Sabayon: Whisk together ingredients in a double boiler at a very light boil. Continue to whisk as mixture heats and becomes thick and frothy. If the egg starts to scramble and sticks, keep whisking and remove from heat.
Season tenderloin with salt, pepper and rosemary. Sear over medium-high heat in oven-proof pan.
Move to 350°F oven and roast until done (blood cooked out but still moist).
Slice the pork into 1/4-inch medallions and create an offset stack on plate.
Meanwhile, return the braised apples to medium heat to re-warm, then spoon over pork.
Whisk up the Sabayon so it is frothy and spoon over apples and pork.
Garnish with truffle slices and, for an extra blast of truffle, drizzle with truffle oil.