Recipe courtesy of Fernando Pislor
Total:
1 hr 30 min
Active:
1 hr
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Preheat oven to 200 degrees F.

To prepare the crunchy apple, wash and peel 1/2 of the apples, and cut them into slices. Place them on a baking sheet, and bake them for 4 hours so they dry out very slowly.

Peel the other 1/2 of the apples, and place them in a saucepot with the water. Add the sugar and cinnamon, and cook them slowly on low heat until they are soft, approximately 20 minutes. Once apples are cooked, place them in a blender, and blend until you have a puree. Set aside and keep warm.

To prepare the pork medallions, dredge each piece lightly in the flour. Heat a shallow pan with the oil, and sear each medallion for 2 to 3 minutes on each side. Once seared on both sides, add the white wine, and cook for 2 minutes to evaporate the alcohol. Add the vinegar to create a sauce.

To serve, plate two medallions per person on each plate. Add the apple puree, and fan out the crunchy apple chips. This dish may also be accompanied with Sauteed vegetables.

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