Ancho-Rubbed Pork Tenderloin Medallions on
Granny Smith Apple Chip and Calvados Crème Double

By Executive Chef Chris Groves, Three Flags Café at Monterey Marriott, Monterey, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 10 - 12

Ingredients: (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 section)

Season 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.

To Serve:
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!

Other Great Related Links:
Cooking for Solutions
Pork Recipes

Healthy 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


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