Apple and Potato Wrapped Pork Tenderloin

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

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.

Ingredients

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

Steps

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
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources