Open in new window to print
Title: Caramelized Crispin Apple under Smoked Pork Tenderloin and Peppercress
3 apples – peeled, cored and sliced into 1/8 inch
½ cup icing sugar
2 pork tenderloins
1 cup of curing mix
4 oz peppercress, watercress or any peppery green
one bottle of chardonnay
For the apple
1. Lightly dust the apple slices in the icing sugar and sauté in a very small amount of butter for 20-30seconds on each side. Remove sautéed slices from pan and place on plate lined with paper towel.
2. Once cool, arrange the slices in four neat towers or piles on a baking sheet lined with parchment paper.
3. Place in a pre-heated 350-degree oven for 5-6 minutes or until the edges of the apple towers begin to crisp.
4. Remove from oven and keep warm.
For the Pork Tenderloin
1. Rub the pork with the curing mix the day before. Place on a cooling rack and refrigerate overnight.
2. Lace tenderloins in a cold smoker and smoke for 20 minutes.
3. Place pork in a pre-heated heavy bottomed frying pan over high heat. Sear on all sides for two minutes.
4. Transfer to pre-heated 350° oven for 6 minutes. Remove from oven and let rest five minutes. Add chardonnay to juices in pan. Simmer and season.
1. Place the crisped apple on an appetizer-sized plate.
2. Place a small amount of cress on top of the apple.
3. Next slice the pork into medallions and place on top of the cress. The cress should be visible around the outer edges of the pork.
4. Finally spoon about one teaspoon of chardonnay jus over the pork and drizzle about half a teaspoon on the plate. Garnish with remaining cress and fresh ground pepper.
Provided by Kevin Maniaci – Executive Chef – Inn on the Twenty, Jordan, Ontario, Canada.