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Culinary academy
Our recipes have been developed by Melanie Marchand magazine 7 Days as well as the Culinary Academy of Montreal .
Roast Duck Magret with Cranberry- Apple Syrup Sauce
Sweet and Sour Apple Syrup Chicken
Asian Pork Tenderloin with Hoisin-Cataphard apples
Coconut, Apple and Syrup Muffins
Grilled Peach Salad with Rosemary-Prosciutto and Apple Syrup
Thyme-Butter Roasted Turkey with Apple Syrup
Turkey Bolognaise Sauce with White Wine and Apple Syrup
Rack of Pork with Mustard, Apple Syrup and Thyme
Apple, Pear and Apple Syrup Sorbet
Apple Chips in Apple-Vanilla-Cinnamon Syrup
Apple Syrup Glazed Chicken with Cider Sauce
Waldorf salad with Apple Syrup and Apple Butter Vinaigrette
Apple Syrup Poached Apples with Vanilla and Ginger
Sambuca-flambé Grilled Doré-Mi Cheese with Apple Syrup
Turkey Millefeuilles with Spinach, Goat Cheese and Apple Syrup
Asian Pork Tenderloin with Hoisin-Cataphard apples
Ingredients
| 2 x 1 L (2 x 450 g) | pork tenderloin, trimmed |
| 15 ml (1 tbsp.) | vegetable oil |
| 2 | apples, cut into 3 sections |
Marinade
| 250 ml (1 cup) | rice vinegar |
| 125 ml (1/2 cup) | Hoisin sauce |
| 80 ml (1/3 cup) | Cataphard Orchards & Son inc. Apple syrup |
| 4 | pressed garlic cloves |
| 1 | one-inch piece of ginger root, peeled and sliced |
| 10 ml (2 tsp.) | grated fresh ginger (or 2 cubes of frozen ginger) |
| 5 ml (1 tsp.) | sesame oil |
| 3-4 sprigs | fresh coriander |
| 1 - 2 | star anis |
| To taste | salt and pepper |
Glazing
| 80 ml (1/3 tasse) | Cataphard Orchards & Son inc. Apple syrup |
| 80 ml (1/3 tasse) | Hoisin sauce |
Method
1. In a sealed bag, add all marinade ingredients. Mix well. Add pork tenderloin. Seal the bag and set aside for 2 to 12 hours.
2. Mix glaze ingredients together. Set aside. (Can be prepared in advance. Refrigerate).
3. Preheat the oven to 180°C (350°F).
4. Pat tenderloin dry to remove excess marinade.
5. Line a cookie sheet with parchment paper and place apple slices.
6. In a non-stick skillet, heat oil. Sear the pork on all sides and place on top of apple slices. Brush with glaze. Put sheet in oven and cook for 15 minutes.
7. Remove pork from oven and brush again with glaze. Cover with aluminum foil and set aside for 5 to 10 minutes.
8. Slice and serve with the remaining roasted apples and glaze.
Note
For a quick sauce, boil marinade for 5 minutes or until the desired texture. Delicious!
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