Home Recipes Pork Tenderloin With Apple-Sage Curieux Sauce

Pork Tenderloin With Apple-Sage Curieux Sauce

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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.

Makes: 6

Ingredients:
  • 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

Instructions:

• 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.

 


 

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