Pork Tenderloin with Parsnip Puree and Bourbon Apple Sauce
Updated: Wednesday, April 23 2014, 11:23 AM CDT
Made by: John Kidd, Culinary Specialist, LLCC
Tenderloin with Parsnip Puree and Bourbon Apple Sauce
# pork tenderloin
pounds parsnips, peel and chopped
russet potato, peeled and chopped
cup heavy cream
apples, peeled and chopped
of 1 lemon
TBS brown sugar
Heat oven to
400 degrees. Season pork tenderloin with salt and pepper. Set aside.
and potatoes into a saucepot and cover
with water. Bring to a boil and cook until tender, about 15 - 20 minutes. Drain well and puree in a food mill.
Mix in cream
and better and season with salt and pepper. Set aside covered to stay warm.
in a large saucepan, add 2 TBS olive oil and heat to medium. Add shallots and apples and let cook about 5
minutes. Add lemon juice, brown sugar,
bourbon and let cook down about 10 minutes. Season with salt and pepper and a
pinch of nutmeg. Puree.
Heat a saute
pan on high and add 1 TBS salad oil. Sear pork tenderloin on all sides to
brown, about 8-10 minutes total. Transfer to oven and let cook another 10-12
minutes, until medium. Let rest for5 minutes then slice on the bias.
parsnip puree and apple sauce.