Pork Tenderloin Medallions on
Granny Smith Apple Chip and Calvados Crème Double
By Executive Chef Chris
Groves, Three Flags Café at Monterey Marriott,
Participant: Cooking for
Solutions Conference 2006
Serves: 10 - 12
(use organic when possible)
1 Pork Tenderloin (about 12 oz.)
1 Granny Smith Apple
4 oz. Heavy Cream
4 oz. Calvados (French apple brandy)
2 oz. Ancho Chile Powder
TT Salt and Pepper
1 oz. Vegetable Oil
2 oz. Micro Greens (can found in your grocery- produce
pork with chile powder, salt and pepper. On medium heat
in a skillet, add oil and sear pork. Set aside.
2. Preheat oven to 300† F. Thin slice
apple about 1/8-inch thick and bake for about 10-13 minutes,
until crisp. Set aside.
3. Leave oven at 300† F. Place pork in
oven and cook until desired internal temperature (135-140†
F for medium, 160† F for well done) is reached, about
7-9 minutes. Set aside.
4. In a small sauce pot on medium heat,
reduce the Calvados by half. Then add cream and reduce
by half. Let cool.
Assemble by placing a dollop of Calvados creme on an apple
chip. Then slice 1-1/2 oz. of pork; place on the apple
chip and garnish with micro greens. Enjoy!
Great Related Links:
Choices, Healthy Oceans Cooking for Solutions
and the Monterey Bay Aquarium's Seafood Watch
Programs are empowering seafood consumers and
businesses to make choices for healthy oceans.
To learn more, visit www.seafoodwatch.org.