Another Gordon Ramsay recipe. I have wanted to make something with “pork medallions” for so long and I had a feeling that Ramsay would be a good place to start.
3-pound boneless pork loin roast, skin on if possible (we went with no skin).
few sprigs of fresh rosemary, leaves chopped
2 large garlic cloves, chopped
finely grated zest of 1 lemon
2 Tbs. olive oil
1 onion sliced
olive oil for drizzling.
1 pound tart cooking apples (we used Granny Smith)
1 1/2 Tbs. butter
1 Tbs. lemon juice
4-5 Tbs. sugar
Preheat the over to its highest setting, about 500F. Remove the butcher’s stings if the loin is tied. Pat the skin of the pork dry with paper towels, then score in a crisscross pattern, spacing the cuts 3/4-in apart (we skipped this, be cause we didn’t have skin). Cut a slit along the thick sides of the loin, without cutting all the way through, to open out like a book.
Mix the chopped rosemary, garlic, lemon zest, olive oil, and a generous seasoning of salt and pepper in a small bowl. Stir well, then spread the mixture over the pork loin. Sprinkle with a little more salt and pepper. Roll up the loin and secure tightly with kitchen string at 1 1/2-in intervals. Rube the scored skin with a large pinch of salt.
Scatter the onion over the bottom of the roasting pan. Set the pork on top, skin side up. Drizzle olive oil generously over the skin and sprinkle with another large pinch of salt. Place in the oven and roast until the skin is golden and starting to crisp, about 20 minutes.
Turn down the oven to 350F and roast the pork until it is just cooked through, 30-40 minutes longer (we did 35 minutes). To test, insert a metal skewer into the thickest part of the loin and press gently; the juices that run out should be clear. (Ramsay prefers to serve pork just slightly pink to retain the succulence and moisture). Let rest for 10-15 minutes before carving.
Make the apple sauce while the pork is roasting: Peel, quarter, and core the apples. Roughly chop the quarters. Put them in a medium sauce pan with the butter, lemon juice, 4 tbs. of sugar and a splash of water. Cover the pan and cook over low heat for about 15 minutes. Lift the lid and give the apples a stir every not and then, adding a little more water if the pan looks too dry. When the apples have broken down into a purée, taste for sweetness and add a little more sugar to taste. Adjust the consistency with a little more hot water, as necessary. Serve warm with the roast pork.
David: I though it turned out really well. It was a touch overcooked (maybe less time, in the future). Overall a big success. A-
Carla: I really like it. I really liked having the pork medallions and the apple sauce was great. It was surprisingly easy to put together. A