FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | Recipes | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_&_Tours | Food_Trivia_Quizzes | Food_Poems | Free_Magazines | Food_Festivals_&_Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
Yield: 4 servings
• 2 lbs Pork Tenderloin
• 2 sm. Granny Smith Apples
• 2-3 Idaho potatoes
• 1 Orange Zest
• 1 Lemon Zest
• 1/2 Butter
• 12 Shallots (peeled and roasted until browned)
• For sauté Vegetable oil
• 2 Shallots
• 2 cloves Garlic
• Pork Trimmings any to add
• 2 Plum Tomatoes (seeded)
• 1 sprig Thyme
• 1 QT Veal stock
• 2 oz Calvados
1. Preheat oven to 400ºF.
2. Cut pork tenderloin in 1½ to 2" medallions. Season with salt and pepper and sear over moderate heat until brown. When all pork has been browned, place on a plate and chill in refrigerator.
3. Using a home meat slicer or a mandolin, slice the potatoes paper-thin. Slice the peeled apples paper- thin also.
4. Remove pork from the refrigerator and season with orange and lemon zest. Wrap each medallion with an apple slice then brush each potato slice with melted butter and wrap the pork medallions.
5. Over moderate heat using a heavy sauté pan, sauté the wrapped medallions in vegetable oil, browning on all sides. Remove to an ovenproof platter and finish in oven, about 5-7 minutes.
1. Sauté shallots, garlic and any pork trimmings you may have until brown. Add tomatoes, thyme and veal stock.
2. Reduce gradually by half, skimming any fat or impurities as they rise to the top. When sauce has a rich texture (it should coat the back of the spoon, it is finished.
3. Remove and strain through fine mesh. Just before serving, burn off alcohol from Calvados and add to the sauce. Bring to a simmer and serve with pork.
4. Serve 3-4 medallions per order with Calvados sauce and garnish with roasted shallots and a sprig of thyme.
Idaho Potato Commission: www.idahopotato.com
Chef Jim Burke; Tuscan Grill, Waltham, MA
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.