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Seared Pork With Apple Cranberry Chutney In A Fine Herbs Sauce

davecurlee's picture
Absolutely the BEST Seared Pork Medallions I've eaten! Chef Extraordinaire, Lee Ewing teaches Kat how to make a wonderful Seared Pork dish with Apple Chutney in a Fine Herbs Sauce.
Ingredients
  Raisin 1 Cup (16 tbs) (For The Apple Cranberry Chutney)
  Fresh cranberry 1 Cup (16 tbs) (For The Apple Cranberry Chutney)
  Apple 2 Medium, halved, peeled, seeded and diced (Fugi apples, For The Apple Cranberry Chutney)
  Ginger 1 Teaspoon, mince (For The Apple Cranberry Chutney)
  Cinnamon 1⁄4 Teaspoon, grated (For The Apple Cranberry Chutney)
  Orange zest 1⁄2 Teaspoon, mince (For The Apple Cranberry Chutney)
  Apple cider vinegar 2 Tablespoon (For The Apple Cranberry Chutney)
  Sugar 1⁄2 Cup (8 tbs) (For The Apple Cranberry Chutney)
  Spaghetti squash 1 Large (For the Spaghetti Squash)
  Water 1⁄2 Cup (8 tbs) (For the Spaghetti Squash)
  Unsalted butter 2 Tablespoon (For the Spaghetti Squash)
  Nutmeg 1 Teaspoon, grated (For the Spaghetti Squash, to taste)
  Kosher salt 1 Teaspoon (For the Spaghetti Squash, to taste)
  Cracked black pepper 1⁄2 Teaspoon (For the Spaghetti Squash, to taste)
  Green bean 1 Pound (Fresh and long, For the Sauteed Haricot Verts or Green Beans)
  Salt 1 Teaspoon (For the Sauteed Haricot Verts or Green Beans, to taste)
  Pork tenderloin 2 Pound, cut into 1 inch circles (For the Seared Pork Tenderloins in a Fine Herb Sauce)
  Vegetable oil 1 Tablespoon (For the Seared Pork Tenderloins in a Fine Herb Sauce)
  Shallots 2 Medium, mince (For the Seared Pork Tenderloins in a Fine Herb Sauce)
  White wine 2 Tablespoon (For the Seared Pork Tenderloins in a Fine Herb Sauce)
  Tarragon 2 Teaspoon, tough stems removed, leaves coarsely chopped or shredded (For the Seared Pork Tenderloins in a Fine Herb Sauce)
  Parsley 2 Teaspoon, tough stems removed, leaves coarsely chopped or shredded (For the Seared Pork Tenderloins in a Fine Herb Sauce)
  Chives 2 Teaspoon (For the Seared Pork Tenderloins in a Fine Herb Sauce)
  Heavy cream 8 Ounce (For the Seared Pork Tenderloins in a Fine Herb Sauce)
  Black peppercorn 1 Tablespoon (For the Seared Pork Tenderloins in a Fine Herb Sauce)
Directions

MAKING
To make the apple cranberry chutney:
1. Add all ingredients to a sauté pan and simmer on low for 1 hour or until cranberries begin to pop.
2. Pour into bowl and cover with saran wrap.
3. Let completely cool in the refrigerator.

To make the Buttered Spaghetti Squash:
4. Cut the top and bottom off of the squash to ensure that it will be sturdy and stable on the cutting board as you prepare it for cooking.
5. Place face down in the roasting pan and add water to keep it moist and from drying out.
6. Cook at 375 F for 30 minutes.
7. After it’s cooked, then remove the squash from the pan and using a fork, gently “spaghetti” the squash into a bowl.
8. Once you’ve cored the squash and have your “spaghetti”, add the butter, cinnamon, nutmeg and salt and pepper. Keep warm

To make the Sautéed Haricot Verts or Green Beans
9. In a pot of boiling water, add your Kosher Salt to season the water.
10. Add your Haricot Verts (or regular Green Beans) and blanch them for 3-4 minutes.
11. After blanching (only 3-4 minutes), put them immediately into an ice bath to stop the cooking process. This will allow the beans to keep their bright color and cook them until they’re just tender. Drain and keep aside.

To prepare the Seared Pork Tenderloins:
12. Place cut medallions on a plate and generously salt and pepper both sides.
13. As oil heats and begins to smoke, add the medallions. Space them in your pan and don’t overcrowd the pan. This allows for even cooking. You will sear them, which means they won’t fully cook but will brown on both sides to golden.
14. Remove from pan and put on a cookie sheet and bake in the oven at 375 F until the internal temperature reaches 145 degrees.

To make the Fine Herb Sauce:
15. You will use the drippings in the pan and deglaze it. Begin with adding the shallots.
16. Add white wine and begin gently scraping the bottom of the pan to get the extra grease incorporated into the sauce.
17. Add the stems of the chervil, tarragon, and parsley to the mix.
18. Add glace de volaille. glace de volaille is chicken stock reduced by half over a low heat.
19. Add heavy cream. Using your whisk, gently mix and simmer until the sauce coats the back of the spoon

FINALIZING
20. Before serving, gently place green bean into a sauté pan, add unsalted butter, salt and pepper. Toss gently and serve hot.
21. Chop up your chives to a fine chop. Strain your Fine Herb sauce into a separate bowl, then add the chives, and finely chopped chervil, parsley and tarragon.

SERVING
22. To plate this scrumptious dinner, you will put the Apple-Cranberry Chutney in the middle of the plate. Put a few medallions of the pork gently on top of the chutney.
23. Add a few green beans to the side of the pork making sure they are plated evenly together.
24. Add the Spaghetti Squash on the opposite side to the green beans.
25. Finally, drizzle the sauce around the pork.
26. Serve your dish with the pork in front of the guest.

Recipe Summary

Difficulty Level: 
Medium
Method: 
Searing
Ingredient: 
Pork Tenderloin
Interest: 
Gourmet
Restriction: 
High Fiber, High Protein
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
4
If you’re not a traditionalist and are looking for a non-turkey dinner to serve for Thanksgiving, here is one that will make you look like a professional chef! Chef Lee Ewing joins Kat and shows how to make a fantastic Seared Pork Medallion dish with a Fine Herbs Sauce for Thanksgiving. It is a fabulous meal from start to finish. The chef’s simple instructions make this so easy that you can do it with ease the first time! The dish is stunning! The flavor was unbeatable and you will have an absolute winner

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