Recipe courtesy of Team A The Teachers
Show: Food Fight
Save Recipe Print
Total:
2 hr 30 min
Prep:
35 min
Inactive:
15 min
Cook:
1 hr 40 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.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

BBQ Pulled Pork Sandwich

Recipe courtesy of Melissa d'Arabian

Pulled Pork

Recipe courtesy of Alton Brown

Balsamic Soaked Bacon Wrapped Scallops

Recipe courtesy of Rachael Ray

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Sweet and Sour Pineapple Pork

Recipe courtesy of Sam Choy

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.