 |
Recipes Every month Paderno will bring you a new recipe that you can follow along on video with Chef Trevor Rowe. Learn about new Paderno products, cooking tips, and how to make some delicious meals at home. To look at the recipes that have been featured on the site in the past, check out Paderno's recipe archive section.
Featured Recipe
Categories:View Printer-Friendly Recipe
Medallions of Pork with Sweet Glazed Apples and Cider Sauce
Ingredients (4 portions):
Pork: 500 grams pork tenderloins cut into 1 inch thick rounds Apples: 4 tbsp. butter 110 grams brown sugar Sauce: 1 1/4 tbsp. unsalted butter 2 cloves garlic, minced 1/2 tbsp. dry mustard 1 tbsp. Butter 125 ml. Calvados(Apple Brandy) Flour 4 Large MacIntosh apples cut into wedges. 3/4 tbsp. flour 500 ml. chicken stock 250 ml. apple cider Method:
Pork: Pound the pork with a meat hammer to about 1/2 inch thickness. Coat with flour. Melt the butter in a Paderno 28 cm. frying pan over high heat. Add the pork in batches and saut� until cooked. This should take about 2 minutes on each side. Return all pork to the frying pan and remove from the heat. Add the Calvados and ignite. When the flames go out, return the skillet to the heat source and boil until most of the liquid evaporates. Apples: Melt the butter in a Paderno 24 cm. nonstick frying pan. Place the apples and sugar in the melted butter and saut� until golden brown. Reserve in a warm area. Sauce: Melt the butter in a Paderno 2 litre saucepan over medium heat. Add the garlic and mustard and saut� for 40 seconds. Add the flour and stir for 1 minute. Whisk in the stock and the cider. Boil until reduced by half. Assembly: Place the pork on warmed plates, arrange apples beside the pork and spoon the sauce over both the pork and the apples. Enjoy! |
 |
 |
 |
 |
|
|
 |