Recipe courtesy of Team A The Teachers
Show: Food Fight
Total:
2 hr 30 min
Active:
35 min
Yield:
3 servings
Level:
Easy

Ingredients

Pork Tenderloin:
Granny Smith Apple Gastrique:
Mushroom Puree:
Root Vegetable Melange:
Apple Frisee Salad:
Carrot Oil:

Directions

Granny Smith Apple Gastrique:

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.

Mushroom Puree:

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:

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:

Toss all ingredients together in a medium bowl and let it sit for approximately 15 minutes.

Carrot Oil:

Combine all of the ingredients in a blender until smooth, then season with salt and pepper. Use as a garnish to decorate the plate.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

IDEAS YOU'LL LOVE

Grilled Pork Tenderloin

Recipe courtesy of Alton Brown

Pancetta-Wrapped Pork Roast

Recipe courtesy of Giada De Laurentiis

Herb-Marinated Pork Tenderloins

Recipe courtesy of Ina Garten

Marinated Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Pulled Pork

Recipe courtesy of Ree Drummond

Stuffed Pork Tenderloin

Recipe courtesy of Edison Mays Jr.

Balsamic Roast Pork Tenderloins

Recipe courtesy of Rachael Ray

Rosemary Pork Tenderloin

Recipe courtesy of Claire Robinson

Grilled Pork Tenderloin with Guava Glaze and Orange-Habanero Mojo

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking