Ancho-Rubbed Pork Tenderloin Medallions on
Granny Smith Apple Chip and Calvados Crème Double
By Executive Chef Chris Groves, Three Flags Café at Monterey Marriott, Monterey, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 10 - 12

Ingredients: (use organic when possible)
1 Pork Tenderloin (about 12 oz.)
1 Granny Smith Apple
4 oz. Heavy Cream
4 oz. Calvados (French apple brandy)
2 oz. Ancho Chile Powder
TT Salt and Pepper
1 oz. Vegetable Oil
2 oz. Micro Greens (can found in your grocery- produce section)

Procedure:
1. Season pork with chile powder, salt and pepper. On medium heat in a skillet, add oil and sear pork. Set aside.

2. Preheat oven to 300† F. Thin slice apple about 1/8-inch thick and bake for about 10-13 minutes, until crisp. Set aside.

3. Leave oven at 300† F. Place pork in oven and cook until desired internal temperature (135-140† F for medium, 160† F for well done) is reached, about 7-9 minutes. Set aside.

4. In a small sauce pot on medium heat, reduce the Calvados by half. Then add cream and reduce by half. Let cool.

To Serve:
Assemble by placing a dollop of Calvados creme on an apple chip. Then slice 1-1/2 oz. of pork; place on the apple chip and garnish with micro greens. Enjoy!