Weddings
Chef Chris' Corner

What’s Cookin’ at The IW Club??

Executive Chef Chris P. Olson

The weather is turning for the better. This is one of my favorite recipes to help with the transition from winter to spring.  

 

Enjoy!!!!

 

Chef O

 

Chris P. Olson

Executive Chef

Indian Wells Golf Resort
 
 
Pan Seared Pork Tenderloin * Caramelized Grapes & Spring Apples

Sauce
 
Olive Oil                                                                                 3 Tbsp.
Garlic Cloves, minced                                                     3 ea. large
Onion, minced                                                                    1 ea. small
Leak, chopped with 1/3 of green part                      1 ea.
Carrot, finely chopped                                                   1 ea. medium
Red grapes, seedless                                                       1/2 lb.
Bay leaf, crumbled                                                          1 ea.
Fresh orange juice                                                          1/2 cup
 
Pork
 
Pork tenderloin, cut into 18 pcs. 1" thick              2-1/2 lb.
Salt                                                                                        1/2 tsp.
Ground black pepper                                                    1/2 tsp.
Olive oil                                                                              2 Tbsp.
Spanish brandy                                                               1/2 cup
 
Caramelized Grapes & Apples
 
Butter                                                                                  4 Tbsp.
Sugar                                                                                   1/2 cup
Red grapes, seedless                                                    1/2 lb.
Gala apples                                                                       2ea. cored & sliced
Red wine                                                                           1/4 cup
 
Method
 
1. Sauce
Heat oil in a skillet. Saute garlic, onion, leek, carrot, grapes and bay leaf over medium low heat until very golden and almost brown, about 20 minutes. Transfer to blender or food processor and puree with orange juice. Strain through a fine mesh strainer. Reserve.
 
2. Pork
Gently pound pork pieces to flatten them slightly. Season with salt and pepper.
 
3. Heat oil in a skillet wide enough to hold the pork.
(It will shrink as it cooks, so you can crowd it in the skillet.) When oil is very hot, saute pork over high heat, 2 minutes on each side. Add Brandy and, when hot, flambe for 1 minute. Douse flames with reserved sauce. Remove pork to a plate and reserve sauce in a skillet.
 
4. Caramelized grapes
In another skillet, heat butter and sugar. Cook over medium high heat, shaking the pan, until sugar starts to turn golden. Immediately add grapes & apples and cook quickly, shaking the pan, until caramel is brown - about 1 minute. Add wine, stir and remove grapes. Cook for another minute over high heat, until it starts to thicken. Stir in reserved sauce. Taste for seasoning. Add pork and cook until done - about 5 minutes.
 
5. Serve immediately, garnished with grapes.
 
6. Serve with your favorite side dish. Toasted rice pilaf & vegetable side.
 
Good Eating!!!
 
Chris P. Olson
Executive Chef
Indian Wells Golf Resort