Ingredients
- 12 (4oz.) medallions pork tenderloin
- 3 Tbsp butter
- 3 Tbsp extra virgin olive oil (EVOO) + 1 cup for frying
- 2 tsp chopped + 12 leaves fresh sage
- 1 Tbsp honey
- 20 oz. Allagash Curieux
- 3 Small Granny Smith apples
- 2 Tbsp + 1/4 tsp salt
- 1 Tbsp + 1/4 tsp pepper
- 2 small trays
- 1 cutting board
- 2 large saute pan
- 1 8 inch saute pan
- 1 spatula
- 2 sheet trays
- 1/2 size rack
- 1 metal sauce spoon
- 6 plates for serving
Directions
- Chop 2 of the apples into ¼ inch thick pieces.
- Chop the sage finely.
- Season the tenderloins with 2 tablespoons salt and 1 tablespoon pepper.
- In a large skillet, heat the oil. Add the medallions and sauté them over high heat for 2 minutes a side to brown them. Lower the heat and continue to cook slowly for about 5 minutes or until just cooked through. Remove from the pan and let them rest on a tray lined with a paper towel.
- Using the same pan add 1 tablespoon of butter and melt. Add the apples and cook until soft. Then add the honey and continue to cook for 1 minute.
- Carefully add the Curieux and cook for 3-5 minutes or until it has reduced by half and thickened.
- Add the fresh sage and remaining butter. Season to taste with salt and pepper.
- Heat 1 cup EVOO in a small sauté pan to 350°F. Drop 12 sage leaves into oil one at a time for 20 seconds each and remove immediately. Place on paper towels and reserve.
- To serve place the medallion in the middle of the plate and pour the sauce around the medallion. Garnish the top of each medallion with fried sage leaves.
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