Slice your pork tenderloin into even slices about 2 cm thick. Place on a piece of cling film and cover with another. Use a clean rolling pin to lightly flatten the pork and then season with salt and pepper.
Heat butter and oil in a large skillet or heavy pan. Add the sliced apples and pan fry over medium heat for 3-4 minutes per side or until the apple is golden and slightly caramelised. Set aside.
Add the pork to the pan, in batches if necessary, and cook until nicely coloured, 2-3 minutes per side. Set aside.
Increase the heat to high and deglaze the pan with white wine or chicken stock. Scrape any browned bits into the stock. Cook until most of the liquid is gone and any wine smell has gone.
Add shallots, garlic cloves and bacon to the pan and fry until bacon is nicely coloured, about 4 minutes.
Pour in the stock, add the herbs and bring to a rolling simmer.
Reduce the heat and pour in the cream, stirring to combine. Add the pork back to the pan.
Bring to a low simmer and add the apples and a large splash of Amarula. Continue to cook for about 5 minutes until sauce is thickened.
Remove the sage and thyme sprigs. Taste and adjust the seasoning if needed.
Sprinkle with fresh thyme leaves and serve.
HOW TO THICKEN THE SAUCEThe sauce will thicken simply by simmering for a few minutes if you use double (heavy cream). If you wish to thicken it further, sprinkle the pork with 1 tablespoon of flour before pan frying and scrape any browned bits in when deglazing the pan. What to serve with creamy pork tenderloinThis is a really rich dish best enjoyed with buttery mashed potatoes or over rice. I prefer to serve it with steamed greens like spinach, green beans or tenderstem broccoli (broccoli rabe).
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.