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Recipe courtesy of Fernando Pislor
Pork with Balsamic Vinegar, Crunchy Apples, and Apple Puree
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- Level: Intermediate
- Total: 1 hr 30 min
- Prep: 1 hr
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 671
- Total Fat
- 38 g
- Saturated Fat
- 8 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 20 g
- Protein
- 32 g
- Cholesterol
- 95 mg
- Sodium
- 990 mg
- Level: Intermediate
- Total: 1 hr 30 min
- Prep: 1 hr
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 671
- Total Fat
- 38 g
- Saturated Fat
- 8 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 20 g
- Protein
- 32 g
- Cholesterol
- 95 mg
- Sodium
- 990 mg
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.
