Pork tenderloin on horseradish and apple puree

Pork tenderloin on horseradish and apple puree with OWOLOVO APPLE mousse

Meat and sauce:

  • approx. 500 g pork tenderloin
  • 90 g sliced long-matured ham
  • 4 tbsp French mustard
  • 2 tbsp honey
  • salt
  • pepper
  • sprig of fresh rosemary
  • 100 ml white wine
  • 250 ml cream cheese
  • 1 tbsp olive oil


  • 1 kg floury potatoes
  • 2 teaspoons grated horseradish
  • 100 g Owolovo Apple mousse
  • salt
  • pepper
  • nutmeg

Method of preparation

Preheat the oven to 190 degrees with the oven on high. Combine the mustard and honey in a bowl and season with salt and pepper. Place the ham slices close together on a chopping board. Rub the tenderloin with half of the glaze and place on the spread slices. Wrap thoroughly so that all the meat is covered. Heat the olive oil in a frying pan and fry the tenderloin on both sides until browned. Then place the meat in an ovenproof dish and roast it for 20 minutes.

Boil the peeled potatoes in salted water until soft. After pouring off the water and gently evaporating, add the horseradish, apple sauce and season with salt, pepper and nutmeg to the potatoes. Blend until smooth and creamy. Once the tenderloin is cooked, set aside for a few minutes to allow the meat to 'rest'. Pour the liquid from the pan into the pan where you fried it, add the remaining glaze, rosemary and wine. Cook over high heat until the alcohol has evaporated. Season with salt and pepper, pour in the cream - combine. Cut the tenderloin into thick slices, place on the mash and pour over the sauce. Optionally sprinkle with finely chopped parsley. Dinner is ready, enjoy!

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