Pork au Poivre with Apple

Pork au Poivre with Apple
Pork au Poivre with Apple

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

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

Directions

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.

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