If the butcher hasn’t already done so, tie the pork tenderloin with kitchen twine tightly. Rub the pork with salt and pepper, then brown it evenly in a casserole with butter and 2-3 tablespoons of olive oil, turning it with two spoons without piercing the meat. Once it’s golden brown, transfer it to a plate and cover it with aluminum foil.

In the same cooking pan, braise the endive, cut in half lengthwise, by placing it in the hot pan cut side down. Brown it for 5 minutes, then turn it over and brown the other side. Remove the endive with tongs and set it aside.

Add the whole, well-washed Abundance apples with 1 tablespoon of olive oil to the pan. Season with salt and pepper, and cook covered on low heat for 15 minutes.

After 15 minutes, add the Balsamic Vinegar of Modena IGP to the pan and stir. Return the pork tenderloin, braised endive, and some fresh thyme sprigs to the pan. Continue cooking for an additional 5-10 minutes depending on your desired level of doneness (the internal temperature should be between 65°C for a rosé finish and 70°C for well-done).

When ready to serve, remove the kitchen twine, add the pomegranate seeds, and slice the pork. Serve with mustard seeds on the side.