THE APPLE-CIDER PORK

(Our Play on Pork Tenderloin with Apples and Calvados)

THE APPLE-CIDER PORK

Ingredients: 400g Pork tenderloin (2cm medallions), 1 Large Apple (sliced), 2 Shallots (minced), 1 tsp Dried Thyme, 1 tsp Black pepper, 0.5 tsp Cinnamon, 100ml Dry Cider, 50ml Double cream, 1 tbsp Calvados or Brandy...

Ingredients

  • 400g Pork tenderloin (2cm medallions)
  • 1 Large Apple (sliced)
  • 2 Shallots (minced)
  • 1 tsp Dried Thyme
  • 1 tsp Black pepper
  • 0.5 tsp Cinnamon
  • 100ml Dry Cider
  • 50ml Double cream
  • 1 tbsp Calvados or Brandy

Cooking Method

  1. The Scorch Sear pork in butter until golden; remove. Add apples and fry until charred and soft.
  2. The Architect Sauté shallots in the same pan.
  3. The Bloom Add spices and Calvados with a 20ml splash of cider; carefully ignite or boil for 1 minute to release the perfume.
  4. The Swell Add remaining cider and cream; simmer for 5 minutes until it reduces to a thick orchard-silk.
  5. The Marriage Return pork; toss for 1 minute to lacquer.
  6. The Final Flourish Top with raw fresh parsley and extra black pepper.

Cuisine: French

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