Serves 4 to 6
Ingredients
2 pounds pork tenderloin filet (2 tenderloins)
1 cup cooking port or sherry
1 tablespoon minced shallots
3 tablespoons olive oil
1 cup chicken stock
1/2 teaspoon salt
1/2 teaspoon black pepper
1 medium sized granny smith apple, cut into 1/4 inch cubes
1/4 cup flour
Directions
Cut the pork into medallions that are 1 1/4 inch thick. Pound each medallion until it is 1 inch thick. Salt and pepper both sides of the pork. Lightly flour each side, and shake off the excess flour. Place a 12 inch saute pan over high heat,and add the olive oil. When the oil is hot, saute the medallions for 1 minute on each side. Remove the pork from the pan and set aside on a plate. Add the shallots to the pan and saute until lightly brown. Add the port and the apples to the shallots, and reduce for 2 minutes. Add the chicken stock and reduce for 2 minutes. Return the pork to the pan and cook for 4 to 5 minutes, turning once. Serve with your favorite vegetable and potato.
Pietro Scotti
Da Pietro's Restaurant & Zest Cafe & Restaurant
Chef / Owner
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