Pork au Poivre with Apple
- 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
Lightly pound each of the pork medallions and season on both sides with salt and pepper. Dredge each medallion in flour.
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.
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.
To serve, plate some of the apple mixture and top with one of the medallions. Garnish with chopped chives and serve.