Ingredients
Pork Tenderloin:
- 3 pork tenderloins, cleaned
- 6 pieces thinly sliced prosciutto
- 2 tablespoons vegetable oil
- Salt and pepper
Granny Smith Apple Gastrique:
- 1/2 cup sugar
- 1/3 cup cider vinegar
- Apple trimmings
- 1/2 cup apple juice
- 3 sprigs fresh thyme
- 4 cups chicken stock
- 2 tablespoons butter
- Salt and pepper
- Crimini Mushroom Potato Puree, recipe follows
- Root Vegetable Melange, recipe follows
- Apple Frisee Salad, recipe follows
- Carrot Oil, recipe follows
Directions
Slice the pork tenderloin into 12 (1-inch) pieces, and season with salt and pepper. Cut the prosciutto slices in 1/2, lengthwise, and wrap 1 slice around each piece of pork and secure with a toothpick. Heat 2 tablespoons of vegetable oil in a saute pan until hot. Add pork medallions and saute for 2 to3 minutes on each side until internal temperature registers 155 degrees F. Set aside.
Gastrique: Heat a large, heavy pan over medium-high heat. Add sugar to the pan and cook until the sugar browns. Carefully add cider vinegar (it will steam a great deal, watch your hand). Add apple trimmings, juice, fresh thyme and stock. Let the sauce simmer until it reduces to 1 cup; skim any foam that rises to the top, then season with salt and pepper. You may need to add 1 teaspoon more vinegar at the end to add a little sparkle for taste. Swirl in butter until incorporated.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representations as to the results.
Mushroom Puree:
2 Yukon gold potatoes, peeled and cut into 1 inch pieces
1 cup sliced crimini mushrooms
1/4 cup butter, plus 1 tablespoon butter
2 cloves garlic, minced
Salt and pepper
1/2 cup heavy cream
Start potatoes in cold salted water, bring to a boil and turn the heat down to a low simmer. Allow the potatoes to cook until they are tender, drain well and puree.
Saute the mushrooms in 1 tablespoon of butter until soft, add garlic, then season with salt and pepper. Add heavy cream and 1/4 cup butter to the mushroom mixture and bring to a boil. Puree the mixture in a blender until smooth. Fold into the potato puree and season with salt and pepper.
Root Vegetable Melange:
2 leeks, white part only, diced and washed
2 tablespoons butter
1 large beet, peeled and diced
2 parsnips, peeled and diced
1 large turnip, peeled and diced
Salt and pepper
1 tablespoon chopped fresh sage leaves
1/2 tablespoon chopped fresh thyme leaves
Saute the leeks in butter, in a medium pan, until they are soft. Bring a pot of salted water to a boil. Add vegetables to the pot, 1 at a time, and cook until tender. Let them drain well and add all vegetables to the saute pan with the leeks, except the beets. Toss the vegetables in butter until heated through, and then season with salt and pepper and fresh herbs. Toss in beets just to heat.
Apple Frisee Salad:
1 Granny Smith apple, peeled and cut into 2 by 1/8-inch sticks
1 head frisee, cored and washed
1/2 red onion, julienned
2 tablespoons cider vinegar
1/4 cup vegetable oil
1/2 teaspoon sugar
Toss all ingredients together in a medium bowl and let it sit for approximately 15 minutes.
Carrot Oil:
1 carrot, peeled and cooked in salted water until tender
1/2 to 3/4 cup vegetable oil
Salt and pepper
Combine all of the ingredients in a blender until smooth, then season with salt and pepper. Use as a garnish to decorate the plate.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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Read all 2 reviews
By lynnmccoy_846412
Acton, MA
on February 08, 2005
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I made the apple gastrique for a different pork recipe and it was excellent. I omitted fresh thyme and put cinnamon and a little nutmeg into it. Also, once reduced I pureed it in the food processor, then strained it with a fine seive, put it back in a saucepan, heated it back up and then added the butter. Everyone loved it at the party - try it!
By Allan1
Aptos, CA
on May 18, 2004
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OK, I only made the pork tenerloin with the apple "gastrique". That and a few major substitues such as a quality, unsweetened bacon for prosciutto, dried thyme instead of fresh, apple sauce for apple juice (didn't have the juice and didn't want to run out to get it, Fuji apple instead of Granny Smith, 3 cups of chicken bullion instead of 4 cups, and red wine vinegar instead of apple vinegar. I also cut a 2-piece Costco pork tenderloin into large pieces and wrapped each with the bacon.
Nevertheless, the pork was tender and the apple topping was a quite good addition. I tasted the apple topping before adding the butter. It was far better with butter. I cooked the liquid topping down to about 1 cup + pieces. And I probably should've put more meat scraps from the bottom of the pan into the liquid apple topping.
Overall, this was very, very good. I'd make it again but without pepper as my daughter does not like pepper. Maybe I find something to use as a substitute?
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