-
1
Slice the pork tenderloin into 12 (1-inch) pieces, and season with salt and pepper.
-
2
Cut the prosciutto slices in 1/2, lengthwise, and wrap 1 slice around each piece of pork and secure with a toothpick.
-
3
Heat 2 tablespoons of vegetable oil in a saute pan until hot.
-
4
Add pork medallions and saute for 2 to3 minutes on each side until internal temperature registers 155 degrees F. Set aside.
-
5
Gastrique: Heat a large, heavy pan over medium-high heat.
-
6
Add sugar to the pan and cook until the sugar browns.
-
7
Carefully add cider vinegar (it will steam a great deal, watch your hand).
-
8
Add apple trimmings, juice, fresh thyme and stock.
-
9
Let the sauce simmer until it reduces to 1 cup; skim any foam that rises to the top, then season with salt and pepper.
-
10
You may need to add 1 teaspoon more vinegar at the end to add a little sparkle for taste.
-
11
Swirl in butter until incorporated.
-
12
A viewer, who may not be a professional cook, provided this recipe.
-
13
The FN chefs have not tested this recipe and therefore, we cannot make representations as to the results.
-
14
2 Yukon gold potatoes, peeled and cut into 1 inch pieces
-
15
1 cup sliced crimini mushrooms
-
16
1/4 cup butter, plus 1 tablespoon butter
-
17
2 cloves garlic, minced
-
18
Salt and pepper
-
19
1/2 cup heavy cream
-
20
Start potatoes in cold salted water, bring to a boil and turn the heat down to a low simmer.
-
21
Allow the potatoes to cook until they are tender, drain well and puree.
-
22
Saute the mushrooms in 1 tablespoon of butter until soft, add garlic, then season with salt and pepper.
-
23
Add heavy cream and 1/4 cup butter to the mushroom mixture and bring to a boil.
-
24
Puree the mixture in a blender until smooth.
-
25
Fold into the potato puree and season with salt and pepper.
-
26
2 leeks, white part only, diced and washed
-
27
2 tablespoons butter
-
28
1 large beet, peeled and diced
-
29
2 parsnips, peeled and diced
-
30
1 large turnip, peeled and diced
-
31
Salt and pepper
-
32
1 tablespoon chopped fresh sage leaves
-
33
1/2 tablespoon chopped fresh thyme leaves
-
34
Saute the leeks in butter, in a medium pan, until they are soft.
-
35
Bring a pot of salted water to a boil.
-
36
Add vegetables to the pot, 1 at a time, and cook until tender.
-
37
Let them drain well and add all vegetables to the saute pan with the leeks, except the beets.
-
38
Toss the vegetables in butter until heated through, and then season with salt and pepper and fresh herbs.
-
39
Toss in beets just to heat.
-
40
1 Granny Smith apple, peeled and cut into 2 by 1/8-inch sticks
-
41
1 head frisee, cored and washed
-
42
1/2 red onion, julienned
-
43
2 tablespoons cider vinegar
-
44
1/4 cup vegetable oil
-
45
1/2 teaspoon sugar
-
46
Toss all ingredients together in a medium bowl and let it sit for approximately 15 minutes.
-
47
1 carrot, peeled and cooked in salted water until tender
-
48
1/2 to 3/4 cup vegetable oil
-
49
Salt and pepper
-
50
Combine all of the ingredients in a blender until smooth, then season with salt and pepper.
-
51
Use as a garnish to decorate the plate.
