Catholic Recipe: Schweinelendchen Barbara (Pork Tenderloin St. Barbara)
This is a recipe froma German cookbook entitled Der Lachende Feinschmecker (The Laughing Gourmet), published in 1979.
Cut tenderloin in slices about 1/2-inch (2 cm) thick and salt and pepper generously. Melt butter in a saucepan, and fry the slices in the butter on both sides until nicely browned. Move from pan to serving plate and keep warm.
Peel apples, cut in half and core. Add the wine to the frying pan, add apple halves, cover and let simmer for 10 minutes. Remove apples and put on top of tenderloin slices.
Add the cream to the wine, stir well and slowly bring to a boil. Mix the cornstarch with 4 tablespoons of water and add to sauce. Boil for 1 minute. Add the horseradish and sugar. Taste and adjust seasoning with salt and pepper. Pour sauce over the tenderloin and apples and serve.Recipe Source: Cooking With the Saints by Ernst Schuegraf, Ignatius Press, 2001