 | Grilled Pork Tenderloin with Roasted Shallot–Apple Butter8 portions 1 hour |
| Roasted Shallot-Green Apple Compound Butter: | |
| • | 4 shallots, caramelized in butter |
| • | 3 tbsp. The Perfect Purée Green Apple, thawed |
| • | 1/4 cup butter |
| • | Chopped chives |
| • | Salt and pepper |
| Method: | |
| 1. | Prepare the shallot compound butter by whipping the butter to a soft consistency and gradually adding the Green Apple puree until incorporated. |
| 2. | Add the shallots, chives and salt and pepper. |
| 3. | Form into a roll in parchment or wax paper and refrigerate until needed. |
| Crispy Potato & Mushroom Rosti: | |
| • | 1 or 2 russet potatoes, grated |
| • | 1/4 cup sautéed mushrooms |
| • | Salt and pepper |
| • | Olive oil |
| Method: | |
| 1. | Grate the potatoes, and season with salt and pepper. |
| 2. | Place 1 tbsp. of potato in a hot sauté pan with a little oil and top with mushrooms and more potato. |
| 3. | When the first side is crisp, flip over to brown the other side. |
| 4. | Keep warm. |
| For the pork: | |
| • | 8-4 oz. portions pork tenderloin |
| • | Salt and pepper |
| Method: | |
| 1. | Season the pieces of pork and sauté until golden in hot oil. |
| 2. | Place the pork on top of the rosti and top with a slice of the compound butter allowing the butter to melt a little before serving. |