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)
Procedure:
1. 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 www.seafoodwatch.org.
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