Recipe: Pork Tenderloin Medallions in Tarragon Sauce

1- In a Dutch oven, melt a little butter and oil, then brown your seasoned pork tenderloin on each side.

2- Add your shallot cut in half, thyme and bay leaf, 2 tablespoons of cold water, salt and pepper, then cook covered for 15 minutes, then remove from heat while keeping your Dutch oven covered (resting).

3- While your tenderloin was cooking, clean the apples, then put them to cook in salted water with thyme and bay leaf, then test them with the tip of a knife and peel them while hot without scratching the flesh if possible.

4- Your meat has been "resting" for about 20 minutes, remove it and place it on a plate, then cover it with aluminum foil.

5- Then return to your Dutch oven, skim off the fat and heat (shallots included), deglaze with white wine and vinegar, reduce by half, strain through a chinois, then return to the Dutch oven, add the tarragon leaves, fresh cream and veal stock and let cook at a gentle simmer for 5 to 6 minutes.

6- In a pan, melt butter and olive oil, cut your apples in half lengthwise, then place them rounded side down in your butter, salt, and when they have taken on color, turn them over and using a small knife make cuts on each, inserting your rhubarb slices, turn off the heat and cover.
Finishing and plating
a) Blend your tarragon sauce, strain it through a chinois (sieve), taste it and then add a few pieces of fresh butter and keep warm.
b) On your work surface, slice your pork tenderloin into 12 equal slices, then place them in a shallow dish, pour a little tarragon sauce on top and heat slightly.
c) Serve on a plate, arranging the apples and medallions harmoniously, then coat with hot sauce.
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