Chef Jonathan Adler won Allagash's annual Institute of Culinary Education Cooking Competition with this dish that features the brewery's famed wood-aged in an apple-sage sauce.
- 3 small Granny Smith apples
- 12 4-ounce pork tenderloin medallions
- salt and black pepper, to taste
- olive oil, for frying
- 3 tablespoons butter, divided
- 1 tablespoon honey
- 20 ounces Allagash Curieux
- 2 teaspoons chopped sage, plus 12 fresh sage leaves
• Dice 2 apples into 1/4 inch thick pieces. Season the pork with about 2 tablespoons salt and 1 tablespoon pepper.
• Heat about 3 tablespoons of olive oil in a large skillet over high heat. Add the pork medallions and sauté 2 minutes each side or until browned. Lower the heat and continue cooking slowly for about 5 minutes, or until pork is just cooked through. Remove from the pan and let rest on a tray lined with a paper towel.
• Add 1 tablespoon of butter to the same pan; when melted, add the apples and cook until soft. Add the honey; cook 1 minute. Carefully add the beer and cook 3 to 5 minutes, or until the liquid reduces by half. Add the fresh sage and remaining butter, and season to taste with salt and pepper.
• Heat 1 cup olive oil in a small sauté pan to 350 degrees. Drop 12 sage leaves into the oil one at a time for 20 seconds each and remove immediately. Place on paper towels and reserve.
• To serve, place a medallion in the middle of each plate, top with sauce and garnish with fried sage leaves.