2 Cortland (or any other variety) apples, peeled, cored, and cut into quarters
¼ cup maple syrup
1 cup apple juice
2 tbsp chopped scallions
1 tbsp curry powder
2 tbsp butter
(To taste) olive oil
(To taste) fleur de sel and pepper
Score the pork fillets and dust with the curry, fleur de sel and pepper. Cook in olive oil in a pre-heated frying pan until the meat is browned on all sides. Finish off in the oven at 325 degrees for around 12 minutes, remove from the oven, cover with foil, and let rest on the counter.
During this time, in another frying pan, cook the diced pancetta in olive oil until it is nicely coloured.
Add the scallions, maple syrup and apple pieces, and cook until lightly caramelized. Add the apple juice and remove the apples to not overcook them. Reduce the diced pancetta sauce for a few minutes until the juice thickens slightly. Turn off the heat, and at the very end, use a whisk to stir in the butter.
Before serving, slice the fillets into medallions and arrange the pieces on the plates. Place hot apples on each plate and spread the diced pancetta garnish over the pork medallions along with the juice from cooking.
Try this recipe with chicken breast or pork chops, or even as a side-dish with candied duck thighs.
Chicken cooking method:
Season the chicken breasts with the curry, fleur de sel and pepper, and cook in olive oil in a very hot frying pan until nicely coloured on all sides. Finish off in the oven at 325 degrees for around 12 minutes.