Roast pork tenderloin with braised apples, apple sabayon and truffles

Recipe for roast pork tenderloin with any type of apple

Grant de Montreuil, executive chef of The Cove Lakeside Resort in West Kelowna, B.C. uses apples in various components of this pork tenderloin dish.

Braised apples

4 tsp olive oil, divided
1 small white onion, diced fine
1 apple, peeled, quartered and cored
3 tbsp apple cider vinegar
3 tbsp apple juice
1/3 cup maple syrup

Preheat oven to 350°F.

In an oven-proof fry pan over medium heat, heat oil. Add onions and saute, then add apples and increase heat to medium-high. Pour in vinegar, juice and syrup and bring to a boil.

Move from stove to oven, and bake until liquid reduces to lightly thickened syrup, about 45 to 60 minutes.

Remove from oven, extract apple pieces to cool and set syrup aside. Slice cooled apples into matchstick-sized batons. Add back to syrup and set aside.

Apple sabayon

1 egg yolk
2 tsp apple cider vinegar
2 tsp white wine

In a double boiler over simmering water, whisk all ingredients together until mixture becomes thick and frothy, being careful not to scramble the eggs.

12 oz pork tenderloin, clean and trimmed
salt, to taste
ground black pepper, to taste
fresh rosemary, to taste
1 tsp thinly sliced black winter truffle
truffle oil, optional

Season tenderloin with salt, pepper and rosemary.

In an oven-proof pan over medium-high heat, sear tenderloin.

With the oven still at 350 F, roast tenderloin for 20 to 30 minutes until internal temperature reaches 160°F. Remove from oven and let rest for 5 to 10 minutes.

To serve, slice the pork into 1/4-inch medallions and create an offset stack on plate. Meanwhile, warm braised apples over medium heat, then spoon over pork.

Spoon sabayon over apples and pork. Garnish with truffle slices and, for an extra blast of truffle, drizzle with truffle oil.

4 appetizers