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  • Total time: 90 mins
  • Active time: 75 mins
  • Yield: 4 Portions

Grilled Pork Fillet

4 (6-oz. portions)
Pork tenderloin
1½ tbl.
Kosher salt
1 Tbl.
Black pepper
2 oz.
Olive oil, pomace
1 cup
Apple Cider, fresh

Method

  1. Season pork fillets with salt, pepper and olive oil and marinate in 1 cup cider in refrigerator for 1 hour.
  2. On preheated grill, mark fillets of pork in criss-cross pattern on both sides (approx. 2 minutes per side). Put on cookie sheet and finish in 375°F oven until internal temperature of 140°F; 16 - 18 minutes or until juices run clear.

Yukon Gold and Sweet Potato Dauphinoise

½ lb.
Sweet potatoes
½ lb.
Yukon Gold potatoes
½ each
Fennel bulb
3 Tbl.
Parmesan cheese, freshly grated
Approx. 2 Tbl.
Kosher salt
Approx 1 Tbl.
White pepper
4 oz.
Butter, unsalted
1 Tbl.
Thyme, fresh, de-stemmed
6 oz.
Heavy cream

Method

  1. Wash and peel potatoes and slice ¾ inch on vegetable slicer or in food processor with large slice attachment. Keep potatoes separate in lukewarm water.
  2. Slice fennel bulb ½ inch using same procedure from above. Set aside.
  3. Finely chop 2 Tbl. green fennel top and mix with 2 Tbl. grated Parmesan cheese, set aside until needed.
  4. Line 9-inch pie pan with wax paper and spray generously with nonstick spray.
  5. Beginning with Yukon Gold potatoes, place single layer in bottom of pan, then top with single layer of fennel, followed by single layer of sweet potatoes. Sprinkle with ¼ tsp. salt, ⅛ tsp. pepper, ⅓ tsp. chopped thyme and 1 tsp. Parmesan cheese and drizzle with 2 oz. heavy cream. Repeat entire step 2 more times, seasoning after each layer.
  6. Cover potatoes with another piece of wax paper and weigh down with another baking pan on top.
  7. Bake in 400°F oven for 40 - 45 minutes; remove from oven and allow to cool slightly.
  8. Place cutting board on top of pan and invert dauphinoise onto cutting board, remove wax paper and cut into 4 triangles.
  9. Arrange dauphinoise pieces on nonstick cookie sheet, top with fennel Parmesan mixture and brown under broiler for 2-3 minutes.

Candied Red Cabbage

½ head
Red cabbage
1 cup
Apple Cider
1½ cup
Red wine
4 Tbl.
Butter, unsalted
4 Tbl.
Honey
To taste, approx. ½ tsp.
Kosher salt

Method

  1. Thinly shred red cabbage on vegetable slicer; set aside until needed.
  2. Combine apple cider and red wine in pot and simmer until reduced by half and set aside until needed.
  3. Melt butter over medium heat in medium-sized sauté pan, add red cabbage and cook for 2-3 minutes until slightly translucent; add red wine reduction and season with salt.
  4. Cook cabbage until tender and liquid is almost evaporated (approx. 8 minutes), remembering to taste as you go to be sure it is not too bitter (if bitter, add more apple cider).
  5. Add honey and cook for 2 additional minutes.

Apple Chutney

1 each
Zest from ½ orange*
½ cup
Honey
3 each
Granny Smith apples, peeled and diced
¼ tsp.
Cinnamon ground
¼ tsp.
Red pepper flakes
pinch
Nutmeg, fresh ground
4 Tbl.
Butter, unsalted
2 Tbl.
Shallot, diced
2 Tbl.
Fennel bulb, diced

Method

  1. Mince 1 tsp. of orange zest and combine with honey (orange honey).
  2. Peel and dice Granny Smith apples; mix with ground cinnamon, red pepper flakes, and nutmeg; set aside.
  3. In small saucepan, combine butter, shallots and fennel. Saute until translucent; add spiced apples and orange honey (from previous step) and cook until tender.

*If you don't have a zester, you can peel the very outer skin of the orange with a paring knife (be careful not to remove the white membrane) and then finely dice.

Apple Cider Glaze

3 cups
Apple cider, fresh
1 each
Cinnamon sticks
3 each
Cloves, whole
1 each
Orange peel
1 stick
Butter, unsalted

Method

  1. Combine apple cider with *bouquet garni of whole cinnamon, whole cloves and orange peel in small saucepan and reduce to honey consistency (cider honey).
  2. Remove honey from heat and stir in butter a few tablespoons at a time until thickened and balanced.

* Bouquet garni - Using the skin of ½ of orange bundle, cinnamon sticks and cloves and secure tightly with butcher's twine.

Plating

  1. On a dinner plate, place the dauphinoise on left side of the plate and garnish with a small sprig of fennel.
  2. On the right side of the plate, fill a 4-inch ring mold halfway with braised cabbage packed down and then fill to rim with apple chutney (if you don't have a ring mold, you can substitute with a tuna can with the top and bottom removed).
  3. At 1:00 position place a grilled pork fillet and spoon a circle of honey butter around.
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