• 24 ounces pork tenderloin, cleaned, cut into 3-ounce medallions and pounded
  • 1 cup apple cider
  • 2 tablespoons brown sugar
  • 1 tablespoon ginger, minced
  • 1/4 cup apple brandy
  • 1 teaspoon salt
  • 2 teaspoons pepper
  • 2 pounds sweet potatoes
  • 2 tablespoons nutmeg
  • 1/4 cup parsley
  • 2 cups flour
  • 6 each eggs, beaten



Combine cider, brown sugar, ginger, brandy, salt, and pepper and pour over pork. Marinate for 4 hours. Squeeze water from potatoes. Toss potatoes with seasonings. Dust pork with flour, dip into egg, and cover with potatoes. Pan fry in olive oil until crisp. Place in 350ºF oven to finish. Sauce 1/4 cup apple brandy 1/4 cup apple cider pinch salt and pepper 1 cup cream Pour oil from skillet. Deglaze with brandy and cider. Add seasoning. Add cream and reduce until thick. Slaw 4 each apples, thinly sliced 1 cup fennel, thinly sliced 1 each red onion, thinly sliced 1/4 cup cider vinegar pinch salt and pepper 1 cup sour cream Caramelize apples in skillet until soft and golden brown. Cool. Combine fennel, red onion, cider vinegar, salt, pepper, and sour cream with apples; tossing well. Place slaw on serving platter. Lay two medallions on top and drizzle with sauce.