4.5
2 ratings

Apple and Potato Wrapped Pork Tenderloin

Enjoy with a glass of pinot noir
Apple and Potato Wrapped Pork Tenderloin
Courtesy of the Idaho Potato Commission and recipe author Jim Burke

This Idaho potato and apple wrapped pork tenderloin is special enough for a dinner party, but easy enough for a weeknight.

Recipe courtesy of the Idaho Potato Commission and recipe author Jim Burke

Ingredients

For the Pork

  • 2 Pounds pork tenderloin
  • 2 small Granny Smith apples
  • 2-3 Idaho potatoes
  • 1 Teaspoon orange zest
  • 1 Teaspoon lemon zest
  • 1/2 stick melted butter
  • 12 shallots (peeled and roasted until browned)
  • Vegetable oil, for sautéing

For the Sauce

  • 2 shallots
  • 2 cloves of garlic
  • Pork trimmings (if there are any to add)
  • 2 plum tomatoes (seeded)
  • 1 sprig of thyme
  • 1 quart veal stock
  • 2 Ounces Calvados apple brandy

Directions

For the Pork

Preheat oven to 400ºF.

Cut pork tenderloin in 1-1/2 to 2" 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.

Using a home meat slicer or a mandolin, slice the potatoes paper-thin. Slice the peeled apples paper-thin also.

Remove pork from the refrigerator and season with orange and lemon zest. Wrap each medallion with an apple slice then brush each potato slice with melted butter and wrap the pork medallions.

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

For the Sauce

Sauté shallots, garlic and any pork trimmings you may have until brown. Add tomatoes, thyme and veal stock. Reduce gradually by half, skimming any fat or impurities as they rise to the top. When sauce has a rich texture (it should coat the back of the spoon), it is finished.

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

Serve 3-4 medallions per plate with the Calvados sauce and garnish with roasted shallots and a sprig of thyme.