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