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Pork Tenderloin With An Apple-Sage Curieux Sauce

2009 Winner
Recipe by Jonathan Adler

Yields 6 Servings

Ingredients

  • 12 - 4oz Medallions of Pork Tenderloin
  • 3 Tbs. Butter
  • 3 Tbs. Extra Virgin Olive Oil & 1 Cup for Frying
  • 2 Tsp. chopped + 12 leaves Fresh Sage for Frying
  • 1 Tbs. Honey
  • 20 oz. Allagash Curieux Beer
  • 3 Small Granny Smith Apples
  • 2 Tbs. + ¼ Tsp. Salt
  • 1 Tbs. + ¼ Tsp. Pepper

Directions

  1. Chop 2 of the apples into ¼ inch thick pieces.

  2. Chop the sage finely.

  3. Season the tenderloins with 2 tbs. Salt and 1 tbs. pepper.

  4. In a large skillet heat the oil. Add the medallions and saute them over high heat for 2 minutes a side to brown them. Lower the heat and continue to cook slowly for about 5 minutes or until just cooked through. Remove from the pan and let them rest on a tray lined with a paper towel.

  5. Using the same pan add 1 Tbs. of butter and melt. Add the apples and cook until soft. Then add the honey and continue to cook for 1 minute.

  6. Carefully add the beer and cook for 3-5 minutes or until it has reduced by half and thickened.

  7. Add the fresh sage and remaining butter. Season to taste with salt and pepper.

  8. Heat 1 cup EVOO in a small sauté pan to 350 F. Drop 12 sage leaves into oil one at a time for 20 seconds each and remove immediately. Place on paper towels and reserve.

  9. To serve place the medallion in the middle of the plate and pour the sauce around the medallion. Garnish the top of each medallion with fried sage leaves.

Equipment

  • 2 small trays
  • 1 Cutting board
  • 2 Large Saute pan
  • 1 8 in. Saute pan
  • 1 Spatula
  • 2 Sheet trays
  • ½ size Rack
  • 1 Metal Sauce Spoon
  • 6 Plates for Serving

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Allagash Brewing Company