Grilled Pork Tenderloin with Roasted Shallot–Apple Butter Grilled Pork Tenderloin with Roasted Shallot–Apple Butter 8 portions 1 hour Roasted Shallot-Green Apple Compound Butter: • 4 shallots, caramelized in butter • 3 tbsp. The Perfect Purée Green Apple, thawed • 1/4 cup butter • Chopped chives • Salt and pepper Method: 1. Prepare the shallot compound butter by whipping the butter to a soft consistency and gradually adding the Green Apple puree until incorporated. 2. Add the shallots, chives and salt and pepper. 3. Form into a roll in parchment or wax paper and refrigerate until needed. Crispy Potato & Mushroom Rosti: • 1 or 2 russet potatoes, grated • 1/4 cup sautéed mushrooms • Salt and pepper • Olive oil Method: 1. Grate the potatoes, and season with salt and pepper. 2. Place 1 tbsp. of potato in a hot sauté pan with a little oil and top with mushrooms and more potato. 3. When the first side is crisp, flip over to brown the other side. 4. Keep warm. For the pork: • 8-4 oz. portions pork tenderloin • Salt and pepper Method: 1. Season the pieces of pork and sauté until golden in hot oil. 2. Place the pork on top of the rosti and top with a slice of the compound butter allowing the butter to melt a little before serving.