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Arista alle Mele | Tender Pork Medallions with Apple
(0)
20 min
Quick
Gurkerl Küche
Ein toskanischer Express-Klassiker für den Herbst: Zarte Medaillons vom Schweinslungenbraten, serviert mit karamellisierten Apfelspalten und frischem Rosmarin in einer samtigen Weißweinsauce. In nur 20 Minuten auf dem Tisch!
Preparation method
Preparation
Pat the pork tenderloin dry, remove any silver skin, and cut into medallions approx. 3 cm thick. Gently flatten the medallions with the palm of your hand and season with fine salt and freshly ground pepper. Wash, quarter, core, and slice the apples into wedges approx. 5 mm thin. Finely chop the needles from one rosemary sprig, leaving the second sprig whole. Peel and lightly crush the garlic clove. Preheat the oven to 60 °C top/bottom heat to keep the meat and plates warm.
Searing & caramelizing
Heat the extra virgin olive oil in a wide frying pan over medium-high heat. Add the medallions and sear sharply for approx. 2 to 3 minutes per side until they have a golden-brown crust but remain wonderfully tender and pink in the centre. Immediately remove the pork medallions from the pan and let them rest on a plate in the warm oven.
Reduce the heat to medium and melt half of the butter (15 g) in the pan. Add the apple wedges, the crushed garlic clove, the whole rosemary sprig, and the chopped rosemary. Sauté the apples gently, turning occasionally, for 3 to 4 minutes until they are lightly caramelized and fragrant.
Chef's tip
Juicy meat: Never overcook pork tenderloin. If you sear the medallions for just 2 to 3 minutes per side and then let them rest in the warm oven, the meat juices distribute evenly and the meat stays butter-tender.
The right apple variety: For Tuscan Arista, use aromatic, slightly tart apples such as Gala, Elstar, or Boskoop. Their delicate acidity harmonizes wonderfully with the tender pork and white wine.
70 min
Under an hour
