Course: Entree
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Beer Style: Abbey Tripel

Pork Tenderloin with Apple, Sage and Allagash Curieux Sauce

Each year, Allagash Brewing Co. holds a cooking contest at the Institute for Culinary Education in New York as a way to further the awareness of both pairing and cooking fine foods with beers like Allagash. This recipe for pork tenderloin with a reduction of apples, sage, and Allagash Curieux, comes to us by way of ICE student Jonathan Adler, winner of 2009 contest.

Ingredients

  • 12 (4oz.) medallions pork tenderloin
  • 3 Tbsp butter
  • 3 Tbsp extra virgin olive oil (EVOO) + 1 cup for frying
  • 2 tsp chopped + 12 leaves fresh sage
  • 1 Tbsp honey
  • 20 oz. Allagash Curieux
  • 3 Small Granny Smith apples
  • 2 Tbsp + 1/4 tsp salt
  • 1 Tbsp + 1/4 tsp pepper
Equipment
  • 2 small trays
  • 1 cutting board
  • 2 large saute pan
  • 1 8 inch saute pan
  • 1 spatula
  • 2 sheet trays
  • 1/2 size rack
  • 1 metal sauce spoon
  • 6 plates for serving

Directions

  1. Chop 2 of the apples into ¼ inch thick pieces.
  2. Chop the sage finely.
  3. Season the tenderloins with 2 tablespoons salt and 1 tablespoon pepper.
  4. In a large skillet, heat the oil. Add the medallions and sauté them over high heat for 2 minutes a side to brown them. Lower the heat and continue to cook slowly for about 5 minutes or until just cooked through. Remove from the pan and let them rest on a tray lined with a paper towel.
  5. Using the same pan add 1 tablespoon of butter and melt. Add the apples and cook until soft. Then add the honey and continue to cook for 1 minute.
  6. Carefully add the Curieux and cook for 3-5 minutes or until it has reduced by half and thickened.
  7. Add the fresh sage and remaining butter. Season to taste with salt and pepper.
  8. Heat 1 cup EVOO in a small sauté pan to 350°F. Drop 12 sage leaves into oil one at a time for 20 seconds each and remove immediately. Place on paper towels and reserve.
  9. To serve place the medallion in the middle of the plate and pour the sauce around the medallion. Garnish the top of each medallion with fried sage leaves.
  10.  

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