Pork tenderloin stuffed with apples, caramelized onions and Le Guillaume Tell, cider sauce, Flemish cabbage, apple purée and sautéed vegetables

Ingredients

3 L veal stock
65 g salted butter
1 large onion, thinly sliced
2 McIntoch apples, diced
380 ml Fine Caroline apple spirit from Cidrerie Michel Jodoin
80 g Le Guillaume Tell cheese, cut into 5 mm cubes
1 pork tenderloin, approx. 600 g
2 garlic cloves, minced
2 sprigs thyme
2 Cortland apples
90 ml maple syrup
30 ml cider vinegar
1/2 red cabbage, thinly sliced
3 Empire apples, coarsely peeled
3 shallots (2 minced and 1 chopped)
4 Nantes carrots, peeled
1/2 cauliflower florets
Q. salt and pepper

Preparation

Pork tenderloin with sauce

Preheat oven to 350°F
In a round pot over high heat, reduce the veal stock until it becomes a meat glaze, about 45 minutes. Set aside for later use.
In a skillet over medium heat, caramelize the onion in 20 g butter. Add McIntosh apples halfway through cooking.
When the onion and apples have caramelized, deglaze the pan with 125 ml of Cidrerie Michel Jodoin Fine Caroline apple spirit and reduce to dryness. Season with salt and pepper. Cool and set aside.
Using the handle of a wooden spoon, cut a hole in the center of the pork tenderloin lengthwise.
Mix the cheese with the onion and caramelized apples in a cul-de-poule, stuff the tenderloin and bard. Season with salt and pepper.
In a skillet, heat oil over medium-high heat and sear stuffed pork on all sides. Deglaze with 80 ml Cidrerie Michel Jodoin Fine Caroline Apple Spirit and spoon over the tenderloin.
Wrap in aluminum foil and bake on a baking sheet for 30 minutes, or until the temperature reaches 52°F. Let stand 5 minutes.

Flemish cabbage

Remove leaves from red cabbage and sauté in oil, cider vinegar and maple syrup. Add thyme and 1 garlic clove.
Using a mandolin, slice the Cortland apples thinly and roll out into 4 strips of 12 slices each. Sprinkle with sugar and caramelize using a blowtorch. Set aside to cool.
Spread the cabbage and its juice in a rectangular ovenproof dish and press with another on top. Bake for 45 minutes at 375°F. Set aside for later use.

Cauliflower and apple purée

In a skillet over medium-high heat, sweat the cauliflower. Add cream and cook cauliflower thoroughly. Add the caramelized Cortland apples.
Place in the thermomix for 3 minutes. Set aside.

Vegetables

Braise carrots and Empire apples with oil, salt and pepper at 375°F for 25 minutes.
Cut carrots into sections. Reserve with juice in a saucepan.

Sauce

In the same pan as the pork, sweat the shallots and deglaze with the remaining Cidrerie Michel Jodoin Fine Caroline apple spirit.
Drain the juice from the cabbage and return to the oven. Add the juice to the glaze and set aside with the shallots.
Simmer for a few minutes and whisk in the butter (about 100g). Set aside.

Recipe made by Geneviève Morris, CFP Jacques-Rousseau student, winner of the 3rd prize Savory category at the Pommes Qualité Québec Cooking Contest - 2017.