Recipe courtesy of Team A The Teachers

Prosciutto Wrapped Pork Tenderloin with a Granny Smith Apple Gastrique and Crimini Mushroom Potato Puree and Root Vegetable Melange and Apple Frisee Salad with Carrot Oil

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  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 35 min
  • Inactive: 15 min
  • Cook: 1 hr 40 min
  • Yield: 3 servings
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Pork Tenderloin:

3 pork tenderloins, cleaned

6 pieces thinly sliced prosciutto

2 tablespoons vegetable oil

Salt and pepper

Granny Smith Apple Gastrique:

1/2 cup sugar

1/3 cup cider vinegar

Apple trimmings

1/2 cup apple juice

3 sprigs fresh thyme

4 cups chicken stock

2 tablespoons butter

Salt and pepper

Crimini Mushroom Potato Puree, recipe follows

Root Vegetable Melange, recipe follows

Apple Frisee Salad, recipe follows

Carrot Oil, recipe follows

Mushroom Puree:

2 Yukon gold potatoes, peeled and cut into 1 inch pieces

1 cup sliced crimini mushrooms

1/4 cup butter, plus 1 tablespoon butter

2 cloves garlic, minced

Salt and pepper

1/2 cup heavy cream

Root Vegetable Melange:

2 leeks, white part only, diced and washed

2 tablespoons butter

1 large beet, peeled and diced

2 parsnips, peeled and diced

1 large turnip, peeled and diced

Salt and pepper

1 tablespoon chopped fresh sage leaves

1/2 tablespoon chopped fresh thyme leaves

Apple Frisee Salad:

1 Granny Smith apple, peeled and cut into 2 by 1/8-inch sticks

1 head frisee, cored and washed

1/2 red onion, julienned

2 tablespoons cider vinegar

1/4 cup vegetable oil

1/2 teaspoon sugar

Carrot Oil:

1 carrot, peeled and cooked in salted water until tender

1/2 to 3/4 cup vegetable oil

Salt and pepper


  1. 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.
  2. 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:

  1. 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.
  2. 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:

  1. 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:

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

Carrot Oil:

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