Baked pork tenderloin in apple juice and apple sauce

Ingredients:

• 1 loin on the bone (6 ribs)
• 2 sprigs fresh rosemary, leaves coarsely chopped
• 2 sprigs fresh sage, leaves coarsely chopped
• 1 bunch fresh thyme, tied with string
• 3 bay leaves
• 2 large onions, cut into half rings
• 2 crushed cloves of garlic
• A little coarsely ground red pepper
• Coarse salt
• Extra-virgin olive oil
• 2 liters of natural apple juice, directly squeezed, in portions
• Original Apple Sauce, see recipe below

Apple sauce with apple pieces:

• 4 peeled and cut into 1 cm pieces. Granny Smith apples (If you are not using it right away, add some lemon juice)
• 1.5 cups apple juice left over from roast pork with juice
• 1/4 cup natural apple juice
• 3 tbsp (45 g) butter
• 1 pinch of ground cinnamon
• 1/4 cup heavy cream
• 1/2 cup walnuts, toasted and coarsely chopped

Preparation:

1. In a food processor, combine the chopped herbs with the garlic, red pepper flakes, a large pinch of salt, and enough olive oil to form a paste. Brush the paste onto the pork.
2. Preheat oven to 220°C.
   
   Mix the onions with olive oil and salt and place them in the bottom of the roasting pan. Add the thyme, bay leaves, and two-thirds of the juice. Place the pork on top of the onions and place in the oven.
   
   Bake the pork until it's nicely browned, 20-25 minutes. Check the pork and stir the onion and juices if they start to burn. Add more juices when they reduce.
3. Reduce the oven temperature to 375°F (190°C) and roast the pork until it registers 145°F (65°C) on a thermometer, 30-35 minutes. If the crust on the pork starts to burn, cover it with foil. Scoop out 1.5 cups of the pan juices and reserve for making the applesauce.
4. Let the meat rest for at least 15 minutes before slicing. Then, remove the meat from the bone and slice the flesh thinly. Serve with onions stewed in apple juice and a unique apple sauce.
5. Make apple sauce with apple pieces:
   
   In a saucepan large enough to fit the apples, melt the butter. Add the apples and simmer over medium-low heat until the apples begin to soften. Add the reserved juice, apple juice, and cinnamon and cook over medium-low heat until most of the liquid has evaporated and the apples are very soft.
   
   Add heavy cream and walnuts and cook until the mixture reduces by half. The result should be a chunky applesauce with a sweet, savory flavor.