The Culinary Works

This dish is a quick fix for a weeknight, especially if you make the applesauce ahead.  I like to serve it with stuffing or mashed potatoes, to soak up the sauce!

Applesauce:

• 1/2 Diced white onion
• 3 Medium sized apples, peeled and diced
• 1 Tablespoon Herbes de'Provence
• 2 Tablespoons Calvados
• 1/4 to 1/2 a cup of chicken stock
• 1 Tablespoon of butter

Start by sauteeing over a moderate heat the onions in a bit of olive oil until they are tender, then add the apples, Herbes de'Provence, a pinch salt and pepper.  Allow the apples to begin to soften.  Add 1/4 cup of chicken stock and allow the mixture to simmer until the apples are completely tender.  With a stick blender, or carefully with a traditional blender, blend the ingredients until smooth.  If needed, you can add some additional chicken stock to get a smooth consistency.  Add the butter to give the sauce some flavor and shine.  Check your seasonings, adding salt and pepper to taste.

Pork Medallions:

• 1 Pork Tenderloin
• Herbes de'Provence
• Salt and Pepper
• Calvados

Slice the pork tenderloin accross to make 1 inch thick medallions.  Season them with salt, pepper and sprinkle with the Herbes de'Provence.

To sauté them, heat your pan over a medium high heat.  Add some Canola oil and place them in the pan.  If you don't mess with them they will develop a nice brown crust.  Flip them and do the same on the other side.  Each side will take 4-6 minutes.  Do not over crowd the pan, do them in two separate batches if needed.  When they are all sauteed, deglaze the pan with a splash of Calvados and let this reduce.  While it reduces, place the medallions back into the liquid allowing it to soak up a bit of it's flavor.  Drop in a knob of cold butter and move the pan around off the heat to tighten the sauce up.

I plate them by placing the medallions over the top of stuffing or potatoes, pouring a bit of the pan sauce over them and adding some of the apple sauce for dipping.  This dish truly is a quick meal and the apple sauce is great on chicken paillard as well, so the extras can be put to good use!

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