THE CIDER-SILK PORK

(Our Play on Pork Medallions with Orchard Glaze)

THE CIDER-SILK PORK

Ingredients: 400g Pork tenderloin (slices), 1 Apple (minced), 2 Shallots (minced), 50g Butter, 1 tsp Black pepper, 0.5 tsp Cinnamon, 150ml Dry Cider, 1 tbsp Honey...

Ingredients

  • 400g Pork tenderloin (slices)
  • 1 Apple (minced)
  • 2 Shallots (minced)
  • 50g Butter
  • 1 tsp Black pepper
  • 0.5 tsp Cinnamon
  • 150ml Dry Cider
  • 1 tbsp Honey

Cooking Method

  1. The Scorch Fry pork in butter until golden and charred; remove.
  2. The Architect Fry apples and shallots in the same pan until sweet.
  3. The Bloom Add spices and honey with a 30ml splash of cider; the hiss will release the cinnamon perfume.
  4. The Swell Add remaining cider; boil until reduced to a thick, dark red lacquer.
  5. The Marriage Return pork; toss for 1 minute until glazed.
  6. The Final Flourish Finish with a massive hit of raw fresh sage.

Cuisine: French

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