Apple and Potato Wrapped Pork Tenderloin


  • 2 lbs pork tenderloin
  • 2 small granny smith apples
  • 2-3 Idaho potatoes
  • 1 orange zested
  • 1 lemon zested
  • 1/2 cup melted butter
  • 12 shallots, peeled and roasted until slightly browned
  • vegetable oil
  • For the Sauce:
  • 2 shallots
  • 2 cloves garlic
  • 2 plum tomatoes
  • 1 sprig fresh thyme, plus extra for garnish
  • 1 qt veal or beef stock
  • 2 oz Calvados brandy
  • Preheat oven to 400 degrees.
  • Cut pork tenderloin into 2 inch medallions.
  • Season with salt and pepper, then add some vegetable oil to a hot saute pan and brown the medallions all over.
  • Remove the medallions fro heat the place on a plate covered in the refrigerator.
  • Using a mandolin or very sharp knife, slice the potatoes paper thin.
  • Core and slice the apples paper thin as well.
  • Remove the pork from the refrigerator and season with the orange and lemon zest.
  • Wrap each medallion with an apple slice then brush each potato slice with melted butter and wrap the pork medallions.
  • Over moderate heat using a heavy saute pan, saute the wrapped medallions in vegetable oil, browning on all sides.
  • Remove to an oven proof platter and finish in the oven for about 5-7 minutes.
  • Saute shallots and garlic until golden brown. Take care not to burn garlic.
  • Add tomatoes, thyme and stock.
  • Reduce gradually by half. When the sauce has a rich texture and coats the back of a spoon it is finished
  • Remove and strain the sauce through a fine mesh sieve.
  • Just before serving add the Calvados to a small saucepan and ignite, burning the alcohol off , then add the the sauce and combine well.
  • To serve drizzle sauce over the the pork and garnish with shallots and a sprig of thyme.
Recipe and photo courtesy of the Idaho Potato Commission

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