Roast Pork Tenderloin with Braised Apples, Apple Sabayon and Truffles

Directions

• STEP 1
  

  Prepare the Braised Apples: Heat olive oil in oven-proof fry pan over medium heat. Add onions and saute, then add apples and increase heat to medium-high. Pour in vinegar, juice and syrup and bring to a boil.

• STEP 2
  

  Move from stove to oven and bake at 350°F until liquid reduces to lightly thickened syrup.

• STEP 3
  

  Remove from oven, extract apple pieces to cool and set syrup aside. Slice cooled apples into match-stick sized batons. Add back to syrup and set aside.

• STEP 4
  

  Prepare the Apple Sabayon: Whisk together ingredients in a double boiler at a very light boil. Continue to whisk as mixture heats and becomes thick and frothy. If the egg starts to scramble and sticks, keep whisking and remove from heat.

• STEP 5
  

  Season tenderloin with salt, pepper and rosemary. Sear over medium-high heat in oven-proof pan.

• STEP 6
  

  Move to 350°F oven and roast until done (blood cooked out but still moist).

• STEP 7
  

  Slice the pork into 1/4-inch medallions and create an offset stack on plate.

• STEP 8
  

  Meanwhile, return the braised apples to medium heat to re-warm, then spoon over pork.

• STEP 9
  

  Whisk up the Sabayon so it is frothy and spoon over apples and pork.

• STEP 10
  

  Garnish with truffle slices and, for an extra blast of truffle, drizzle with truffle oil.