Apple and Potato Wrapped Pork Tenderloin

Menu Part: 
Cuisine Type: 

Tender pork medallions are wrapped in paper thin slices of apple and potato. The cooked medallions are served with a full-bodied sauce redolent with garlic and Calvados.


2 lb. pork tenderloin
2 small Granny Smith apples, peeled
2-3 Idaho potatoes
Zest of 1 orange, grated
Zest of 1 lemon, grated
1/2 lb. butter, melted
12 shallots, peeled and roasted until browned
Vegetable oil for sautéing

Calvados Sauce:
2 shallots
2 garlic cloves
Pork trimmings
2 plum tomatoes, seeded
1 sprig fresh thyme
1 qt. veal stock
2 oz. calvados


1. Preheat oven to 400°F.

2. Cut tenderloin in 1 1/2 to 2 in. medallions. Season with salt and pepper and sear over moderate heat until brown. When all pork has been browned, place on a plate and chill in refrigerator.

3. Using a meat slicer or a mandoline, slice apples and potatoes paper thin; remove pork from refrigerator and season with orange and lemon zest. Brush each potato slice with melted butter; wrap each medallion with an apple slice, then with a potato slice.

4. Over med. heat using a heavy sauté pan, sauté the wrapped medallions in vegetable oil, browning on all sides. Remove to an oven-proof platter and finish in oven, about 5-7 min.

5. For the sauce, sauté shallots, garlic, and any pork trimmings until brown. Add tomatoes, thyme, and veal stock. Reduce gradually by half, skimming any fat or impurities as they rise to the top. Sauce is finished when it has a rich texture.

6. Remove and strain through fine mesh. Just before serving, burn off alcohol from the calvados and add to the sauce; bring to a simmer and serve with pork.

More From FoodService Director

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

FSD Resources