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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.
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