Pork Tenderloin with Apple-Onion Confit
It’s the garnishes that set this dish of sauteed pork tenderloin medallions apart, especially the delightful apple-onion confit, which can also be served with fish and chicken. The cranberry-tomato sauce adds flavor and color, and the fried mushroom slices, sauteed potatoes, and blanched asparagus tips are a perfect mix of textures.
- Pork tenderloin - one, 16-ounce, cut into 8 medallions
- Salt and freshly ground black pepper
- Olive Oil - 2 teaspoons
- Dry Sherry - 3 tablespoons
- Balsamic Vinegar - 1 tablespoon
- Veal Stock - 1 cup
- Tomato - 2 tablespoons minced, seeded
- Cranberries - 2 tablespoons, dried, chopped
- Apple-Onion Confit
- Canola oil or Olive oil - 1 tablespoon
- Red Onion - 1/2 cup, finely sliced
- Balsamic Vinegar - 2 tablespoons
- Dry Red Wine - 3 tablespoons
- Green Apples - 1 small, peeled, cored, and cut into fine julienne
- Salt and freshly ground white pepper to taste
- Unsalted Butter - 1 tablespoon
- Fresh Shiitake Mushrooms - 4, stemmed and sliced
- Canola oil - 2 tablespoons
- Potatoes - 8, peeled, trimmed into 1-by-2-inch ovals, and blanched
- Asparagus tips - 8
- Chicken Stock - 1 cup
- Fresh Basil Sprigs - 4
- Chives - 4, green part only, each cut into 3 pieces
To prepare the pork: Season the pork with salt and pepper and let stand for 5 to 10 minutes. Spray a large non-stick saute pan or seasoned cast-iron skillet with vegetable oil spray and wipe the pan with a paper towel. Place the pan over medium heat, add the medallions of pork, and cook until they are nicely browned on the bottom, about 2 minutes. Drizzle the medallions with olive oil and turn them. Cook until browned on the second side, about 2 more minutes. Remove the medallions from the pan and place them on a baking pan.
To prepare the sauce: Add the sherry and vinegar to the same pan in which the pork was cooked, place the pan over high heat for 2 to 3 minutes, and stir to scrape up the glaze from the bottom of the pan. Add the veal stock and cook over high heat until the liquid thickens and is reduced by one half, 15 minutes. Add the tomato and cranberries and set aside in a warm place until ready to serve.
To make the confit: In a medium saucepan over medium heat, combine the oil and onion and cook, stirring occasionally, until the onion is caramelized, about 8 to 10 minutes. Add the vinegar and wine, raise the heat to high, and continue to cook until the liquid is reduced and the pan is almost dry, 3 to 5 minutes. Add the apple, lower the heat, and simmer gently for 20 minutes, stirring occasionally. Season the confit with salt and white pepper. Whisk in the butter, then set aside and keep warm.
To make the garnishes: Preheat the oven to 375 F. Toss the shiitake slices in the canola oil, spread them on a baking sheet, and bake for f15 to 20 minutes, until crisped. Spray a medium non-stick pan or a seasoned cast-iron pan with vegetable oil spray and place it over medium-high heat. Saute the potatoes, shaking the pan frequently, until they are golden brown, about 20 to 30 minutes. In a small saucepan over high heat, bring the chicken stock to a boil, then reduce the heat until the stock is simmering. Add the asparagus tips and cook just until tender, about 3 to 4 minutes.
To serve: On each serving plate, place a mound of apple-onion confit and arrange two asparagus tips and two potatoes on one side. Place two of the pork medallions on the other side and spoon some of the sauce over and around the pork. Be sure to include some of the cranberries with the sauce. Sprinkle the dish with mushroom chips. Garnish each with a basil sprig and three chive pieces.