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Ingredientes
- 1 x 1/4 lbs veal tenderloin (5-ounces per person) (560 g)
- 1 c. dry mushrooms, crushed (250 ml)
- Â Â extra virgin olive oil, for searing and sauteing
- 4 x shallots, finely chopped
- 2 Tbsp. calvados (30 ml)
- 2 c. veal stock (500 ml)
- 1 x salt and pepper, to taste
- 2 x carrots, peeled and cut into small sticks
- 1 x small piece ginger
- 4 Tbsp. orange juice (2 fluid ounces) (60 ml)
- 2 x parsnips, peeled and cut into thick, long slices
- 2 Tbsp. maple syrup (30 ml)
- 1 x empire apple, peeled, cored, diced
- 1 Tbsp. dry cranberries (15 ml)
- 1/2 c. apple juice (125 ml)
- 1 pch nutmeg
- Â Â fenugreek sprouts, for garnish (optional)
- Â Â radish sprouts, for garnish (optional)
Direcciones
- Trim tenderloin or possibly alternatively have your butcher do this for you. Crush dry mushrooms in a food processor. Roll tenderloin in dry mushrooms. Wrap in saran wrap and place in fridge to refrigeratefor 2 hrs.
- Preheat oven to 350 degrees F.Heat 1/2 teaspoon oil in large saute/fry pan with oven proof handles. Sear veal on all sides in warm pan, about 5 to 7 min. Transfer veal in saute/fry pan to oven and roast for 10 to 12 min. Let pork tenderloin rest covered with foil before slicing, about 5 - 10 min.
- While meat is cooking, reduce veal stock on stove by half in a saucepan. (The wider the pan, the faster it will reduce).
- In a small saucepan, heat 1/2 teaspoon oil. Add in 1/4 of the chopped shallots. Season with salt and pepper. Deglaze pan with calvados. Add in reduced veal stock. Simmer, and reduce by half.
- Heat a small pan with 1/2 teaspoon oil over medium high heat. Add in 1/4 of the chopped shallots in pan. Season with salt and pepper. Cook shallots till soft, about 1 minute. Add in carrots, ginger and orange juice to pan. Bring to a boil and then reduce heat to medium and let simmer till carrots are tender, about 5 to 7 min.
- Heat a small pan with 1/2 teaspoon oil over medium high heat. Add in 1/4 of the chopped shallots in pan. Season with salt and pepper. Cook shallots till soft, about 1 minute. Add in parsnips and maple syrup. Cover and roast in 350 degree F. oven. Roast till tender, about 10 to 15 min.
- Heat up another small pan with 1/2 teaspoon oil. Add in remaining 1/4 of chopped shallots. Season with salt and pepper. Cook shallots till soft, about 1 minute. Add in apple, salt, pepper, cranberries, apple juice and nutmeg. Let mix reduce till apples are tender, about 5 to 7 min.
- Slice pork tenderloin and serve with the veal stock and calvados reduction, the glazed carrots, the roasted parsnips, and the glazed apple and cranberries. Garnish with fenugreek sprouts and radish sprouts if you like.
- Recipe courtesy Executive Chef Christopher Ennew, St. Anne's Spa.
- To minimize the amount of oil he uses, Chef Christopher Ennew uses a spray bottle for adding oil to a pan. Two sprays of oil equals about 1/2 tsp. of oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 74 | |
| Calories from Fat 7 | 9% |
| Total Fat 0.77g | 1% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 413mg | 17% |
| Potassium 292mg | 8% |
| Total Carbs 15.33g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 11.88g | 8% |
| Protein 2.3g | 4% |
