Prosciutto Wrapped Pork Tenderloin with a Granny Smith Apple Gastrique and Crimini Mushroom Potato Puree and Root Vegetable Melange and Apple Frisee Salad with Carrot Oil Recipe

Prepare to impress with this stunning dish featuring tender prosciutto-wrapped pork tenderloin, elevated by a bright Granny Smith apple gastrique. Complementing the star are luxurious crimini mushroom potato puree, a vibrant root vegetable melange, a refreshing apple frisee salad, and a beautiful carrot oil garnish. This recipe, while appearing sophisticated, is surprisingly approachable, offering a truly rewarding culinary experience.

Recipe Overview and Details

This recipe offers a delightful culinary experience that is surprisingly accessible, making it perfect for home cooks of all levels.

  • Skill Level: Easy (Don’t be intimidated by the elegant presentation; the steps are straightforward and manageable.)

  • Total Time: 2 hours 30 minutes (This includes all preparation and cooking time, allowing for a relaxed cooking process.)

  • Active Preparation Time: 35 minutes (The hands-on time is minimal, leaving you free to enjoy the process or attend to other tasks.)

  • Yields: 3 servings (This recipe is perfectly portioned for a small gathering or a delicious meal for three.)

Ingredients

Prosciutto-Wrapped Pork Tenderloin:

  • 3 pork tenderloins, cleaned and trimmed

  • 6 thin slices of prosciutto

  • 2 tablespoons vegetable oil

  • Salt and freshly ground black pepper, to taste

Granny Smith Apple Gastrique:

  • 1/2 cup granulated sugar

  • 1/3 cup apple cider vinegar

  • Apple trimmings (from preparing the apples)

  • 1/2 cup apple juice

  • 3 sprigs fresh thyme

  • 4 cups chicken stock

  • 2 tablespoons unsalted butter

  • Salt and freshly ground black pepper, to taste

Accompaniments (Recipes Follow):

  • Crimini Mushroom Potato Puree

  • Root Vegetable Melange

  • Apple Frisee Salad

  • Carrot Oil

Crimini Mushroom Potato Puree:

  • 2 Yukon gold potatoes, peeled and cut into 1-inch pieces

  • 1 cup sliced crimini mushrooms

  • 1/4 cup unsalted butter, plus 1 tablespoon unsalted butter

  • 2 cloves garlic, minced

  • Salt and freshly ground black pepper, to taste

  • 1/2 cup heavy cream

Root Vegetable Melange:

  • 2 leeks, white part only, diced and thoroughly washed

  • 2 tablespoons unsalted butter

  • 1 large beet, peeled and diced

  • 2 parsnips, peeled and diced

  • 1 large turnip, peeled and diced

  • Salt and freshly ground black pepper, to taste

  • 1 tablespoon chopped fresh sage leaves

  • 1/2 tablespoon chopped fresh thyme leaves

Apple Frisee Salad:

  • 1 Granny Smith apple, peeled and cut into 2 by 1/8-inch sticks (batons)

  • 1 head frisee lettuce, cored and washed

  • 1/2 red onion, thinly julienned

  • 2 tablespoons apple cider vinegar

  • 1/4 cup vegetable oil

  • 1/2 teaspoon granulated sugar

Carrot Oil

  • 1 large carrot, peeled and cooked in salted water until tender

  • 1/2 to 3/4 cup vegetable oil (adjust for desired consistency)

  • Salt and freshly ground black pepper, to taste

Directions

Preparing the Prosciutto-Wrapped Pork Tenderloin:

  1. Slice the cleaned pork tenderloin into 12 pieces, each approximately 1 inch thick.

  2. Generously season the pork medallions with salt and freshly ground black pepper.

  3. Cut the prosciutto slices in half lengthwise. Wrap one half-slice of prosciutto around the circumference of each pork medallion and secure it with a toothpick.

  4. Heat 2 tablespoons of vegetable oil in a large sauté pan over medium-high heat until hot.

  5. Carefully add the prosciutto-wrapped pork medallions to the hot pan. Sauté for 2 to 3 minutes on each side, or until the internal temperature of the pork reaches 155 degrees F (68 degrees C).

  6. Remove the cooked pork from the pan and set aside.

Making the Granny Smith Apple Gastrique:

  1. Heat a large, heavy-bottomed pan over medium-high heat.

  2. Add the sugar to the hot pan and cook, stirring occasionally, until the sugar melts and turns a rich brown color (caramelizes).

  3. Carefully and slowly add the cider vinegar to the caramelized sugar. Be cautious as it will produce a significant amount of steam.

  4. Add the reserved apple trimmings, apple juice, fresh thyme sprigs, and chicken stock to the pan.

  5. Bring the mixture to a simmer and let it gently reduce until it thickens to about 1 cup. As it simmers, skim off any foam that rises to the surface.

  6. Season the reduced gastrique with salt and freshly ground black pepper to taste. You may want to add an additional teaspoon of cider vinegar at the end for a touch of brightness.

  7. Swirl in the butter until it is fully incorporated into the sauce, creating a smooth and glossy finish.

Crafting the Crimini Mushroom Potato Puree:

  1. Place the peeled and cut Yukon gold potatoes in a pot of cold, salted water. Bring the water to a boil, then reduce the heat to a low simmer. Cook the potatoes until they are very tender when pierced with a fork.

  2. Drain the cooked potatoes thoroughly and mash or puree them until smooth.

  3. In a separate pan, sauté the sliced crimini mushrooms in 1 tablespoon of butter over medium heat until they are softened.

  4. Add the minced garlic to the mushrooms and cook for another minute until fragrant.

  5. Season the mushroom mixture with salt and freshly ground black pepper.

  6. Add the heavy cream and the remaining 1/4 cup of butter to the mushroom mixture and bring it to a gentle boil.

  7. Carefully transfer the mushroom and cream mixture to a blender and puree until completely smooth.

  8. Gently fold the smooth mushroom puree into the mashed potato puree.

  9. Season the finished mushroom potato puree with additional salt and freshly ground black pepper to taste.

Preparing the Root Vegetable Melange:

  1. In a medium pan, sauté the diced leeks in butter over medium heat until they are soft and translucent.

  2. Bring a pot of salted water to a boil.

  3. Add the diced root vegetables (beets, parsnips, and turnips) to the boiling water, one at a time, and cook each until tender-crisp.

  4. Drain the cooked vegetables well.

  5. Add all of the cooked vegetables, except for the beets, to the sauté pan with the softened leeks.

  6. Toss the vegetables in the butter until they are heated through.

  7. Season the vegetable melange with salt, freshly ground black pepper, and the chopped fresh sage and thyme leaves.

  8. Gently toss in the diced beets just before serving to heat them through without bleeding their color into the other vegetables.

Assembling the Apple Frisee Salad:

  1. In a medium bowl, combine the prepared Granny Smith apple sticks, frisee lettuce, and julienned red onion.

  2. Add the cider vinegar, vegetable oil, and sugar to the bowl.

  3. Toss all the ingredients together until well combined.

  4. Let the salad sit for approximately 15 minutes before serving to allow the flavors to meld.

Creating the Carrot Oil:

  1. Combine the cooked and peeled carrot with the vegetable oil in a blender.

  2. Blend until the mixture is completely smooth and emulsified.

  3. Season the carrot oil with salt and freshly ground black pepper to taste.

  4. Use the vibrant carrot oil as a decorative garnish to plate the finished dish.

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