Ingredients

  • ¾ kilogram pork tenderloin
  • salt & pepper
  • ⅞ cup Italian bread crumbs
  • 3 ½ tablespoons cheese, parmesan Regiano grated
  • ⅞ cup plain flour
  • salt & pepper
  • 3 ½ eggs beaten
  • 1 ¾ tablespoons olive oil
  • 1 ¾ tablespoons butter, unsalted
  • Apple Beurre Blanc
  • 192 ½ milliliters white wine
  • 1 ¾ tablespoons apple cider vinegar
  • 192 ½ milliliters apple cider
  • 414 milliliters heavy whipping cream
  • 96 ¼ grams butter, unsalted cut into cubes

Directions

1. Slice, crosswise, into 35-40g slices, 3 per person. Flatten between plastic wrap into thin medallions. Season with salt and pepper. Combine bread crumbs and cheese. Dredge pork in flour, the dip into egg and finally bread crumbs. Set aside.
2. Heat oil and butter in sauté pan. Add medallions in batches, cooking until golden brown. Add additional oil and butter if needed.
3. To serve, arrange three pieces of pork on each serving plate, garnish with Apple Beurre Blanc and serve immediately.
4. Apple Beurre Blanc In a medium saucepan, combine wine and vinegar. Bring to a boil and reduce by half. Add the apple cider and return to a boil. Cook about 3 more minutes. Add the heavy cream. Reduce until thickened, stirring occasionally, 6-8 minutes. Remove from the heat and whisk in the butter a few pieces at a time.

Notes
Serving Ideas:Original serves 4 @ 110g per person. Lite?
Suggested Wine:Serve with fresh pasta noodles.


Categories
Pork, main course
Keywords
Pork, main course
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