Tender pork medallions are wrapped in paper thin slices of apple and potato. The cooked medallions are served with a full-bodied sauce redolent with garlic and Calvados.
2 lb. pork tenderloin
2 small Granny Smith apples, peeled
2-3 Idaho potatoes
Zest of 1 orange, grated
Zest of 1 lemon, grated
1/2 lb. butter, melted
12 shallots, peeled and roasted until browned
Vegetable oil for sautéing
2 garlic cloves
2 plum tomatoes, seeded
1 sprig fresh thyme
1 qt. veal stock
2 oz. calvados
- Preheat oven to 400°F.
- Cut tenderloin in 1 1/2 to 2 in. medallions. Season with salt and pepper and sear over moderate heat until brown. When all pork has been browned, place on a plate and chill in refrigerator.
- Using a meat slicer or a mandoline, slice apples and potatoes paper thin; remove pork from refrigerator and season with orange and lemon zest. Brush each potato slice with melted butter; wrap each medallion with an apple slice, then with a potato slice.
- Over med. heat using a heavy sauté pan, sauté the wrapped medallions in vegetable oil, browning on all sides. Remove to an oven-proof platter and finish in oven, about 5-7 min.
- For the sauce, sauté shallots, garlic, and any pork trimmings until brown. Add tomatoes, thyme, and veal stock. Reduce gradually by half, skimming any fat or impurities as they rise to the top. Sauce is finished when it has a rich texture.
- Remove and strain through fine mesh. Just before serving, burn off alcohol from the calvados and add to the sauce; bring to a simmer and serve with pork.