Pork with Balsamic Vinegar, Crunchy Apples, and Apple Puree
- 2 pounds Jonagold apples
- 6 ounces water
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 2 pounds pork loin, cut into 12 medallions
- 4 ounces flour
- 4 ounces oil
- 1 cup white wine
- 3 ounces balsamic vinegar
- Salt and pepper
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.
Recipe courtesy of Fernando Pislor, Hassler Hotel, Italy