Prosciutto Wrapped Pork Tenderloin with a Granny Smith Apple Gastrique and Crimini Mushroom Potato Puree and Root Vegetable Melange and Apple Frisee Salad with Carrot Oil

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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!

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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?