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Tatin of Pork Tenderloin with Apples, Roasted Garlic Cream Sauce & Calijo de Rougemont
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Preparation Time:
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45 minutes
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Cooking Time:
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10 to 15 minutes
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Serves:
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4 to 6
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Ingredients
2 pork fillets cut into medallions 1 inch (2.5 cm) thick
salt and freshly ground pepper
2 tbsp (30 ml) Sealtest butter
1/4 cup (60 ml) Calijo de Rougemont or apple brandy
1/3 cup (75 ml) sugar
2 sprigs fresh rosemary
2 apples, peeled and cut in wedges
6 sheets of phyllo dough, each brushed with melted butter and stacked
Ingredients - Sauce
2 tbsp (15 ml) extra virgin olive oil
8 cloves garlic, finely chopped
salt and freshly ground pepper to taste
3 tbsp (45 ml) Calijo de Rougemont
1 cup (250 ml) Ultra’cream 15% Country Cream® or Sealtest 18% cream
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Preparation
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1.
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Preheat oven to 200°C (400°F).
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2.
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In an ovenproof frying pan, salt and pepper medallions and cook in butter over high heat on all sides until browned. Set aside in a plate.
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3.
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Deglaze pan with Calijo de Rougemont, add sugar and cook until sauce starts to caramelize and turn reddish brown.
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4.
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Add rosemary, place medallions on caramel with apple wedges between them.
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5.
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Cover with stacked phyllo dough and tuck edges in.
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6.
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Bake 10 to 15 minutes until golden.
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Preparation
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1.
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Heat oil in a small saucepan and cook garlic slightly. Salt and pepper to taste.
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2.
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Add Calijo and cream, then simmer for 8 minutes.
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3.
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Purée in blender until smooth.
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4.
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Remove medallions from oven and turn upside down on a serving platter.
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5.
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At serving time, cut into equal portions, drizzle with sauce and accompany with a scoop of mashed potatoes.
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6.
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Garnish with fresh rosemary.
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Note:
The presentation is inspired by the famous apple pie made by the Tatin sisters.
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