Pork au Poivre with Apple Flambe, Mario Batali's

By gstark

Ingredients

• 1 Pork Tenderloin (cut into 5 medallions)
• Salt and Freshly Cracked Black Pepper
• 2 tablespoon Olive Oil (divided)
• 3 Granny Smith or Matsu Apples (sliced)
• 6 tablespoon Butter
• 1/2 cup Apple Brandy (divided)
• 1/2 cup Chicken Stock
• 1 tablespoon Whole Grain Mustard
• Flour for dredging
• 2 tablespoon Chives (chopped and top finish)
• 2 tablespoon Green Peppercorns
• 3 tablespoon Creme Fraiche

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 1 Pork Tenderloin (cut into 5 medallions)
Salt and Freshly Cracked Black Pepper
Flour for dredging

instructions Lightly pound each of the pork medallions and season on both sides with salt and pepper. Dredge each medallion in flour.

step 2

ingredients 1 tablespoon Olive Oil
2 tablespoon Butter
2 tablespoon Green Peppercorns
3 tablespoon Creme Fraiche
1 tablespoon Whole Grain Mustard
1/4 cup Apple Brandy

instructions Heat a sauté pan over medium high heat. Add 1 tablespoon olive oil and 2 tablespoon butter to pan. Add pork medallions, green peppercorns, grain mustard and 1/4 cup of the brandy. Cook for about 3 minutes. Flip the medallions and add creme fraiche, stirring into the juices to begin making the sauce. Cook for another 1-2 minutes.

step 3

ingredients 1 tablespoon Olive Oil
1/4 cup Apple Brandy
3 Granny Smith or Matsu Apples (sliced)
tablespoon Butter
1/2 cup Chicken Stock

instructions Meanwhile, in a separate saute pan over medium high heat add remaining tablespoon of olive oil and 2 tablespoon of butter. Add sliced apples and cook for 1-2 minutes. Deglaze pan with remaining 1/4 cup of brandy. If desired you can flambe the apples by igniting the brandy with a far-reaching flame. Add chicken stock, remaining butter (2 tablespoon) and salt to taste. Cook for another 2-3 minutes until apples are slightly softened.

step 4

ingredients 2 tablespoon Chives (chopped and top finish)

instructions To serve, plate some of the apple mixture and top with one of the medallions. Garnish with chopped chives and serve.