Pork Tenderloin Calvados
Salty, smoky bacon and delicate apple make beautiful local tenderloins sing! In our March 2022 show, chef Markus Hofmann from Rose Valley Lodge & Restaurant prepares these bacon-wrapped pork medallions with apple slices, a rich sauce and sides of Scalloped Potatoes, Stewed Cucumbers and Carrots à la Markus.
- 2 pork tenderloins, cut into 1 1/2’’ medallions
- 1 apple (Gala) cored, peeled and ¼” sliced
- 2 shots Calvados liqueur
- 1 small onion finely chopped
- butter for frying
- thin-sliced cold smoked bacon*
- ¼ cup beef stock
* Markus loves to use a particular imported cold-smoked bacon available at Brent Park Store, but bacon is available from a number of local producers.
Wrap each medallion with one bacon slice. Salt and pepper both sides and sear to medium in pan.
Remove medallions and keep warm, add onions and cook until they begin to brown. Add 1 shot of Calvados liqueur and let it cook for half a minute or so, add beef stock and reduce sauce to half.
Apples: in a non-sticking skillet heat butter and fry the apple slices on both sides until almost soft, add 1 shot of Calvados, reduce heat and simmer until almost all liquid has evaporated.
Top medallions with a little sauce and one apple slice.
Watch Markus and Deborah make this in our March 2022 show!
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