8 Pork Tenderloin Peeled & Silver Removed
Cut each piece into 3 pc.
Stand up & pound flat 3f4″ thick
Dice up fresh herbs, basil, rosemary, parsley, etc.
Cover each tenderloin medallion with fresh herbs & saute medium heat in a little olive oil

Apple Demi Glaze
In a 2 gal. sauce pan reduce 1 qt. apple juice Add 1 qt. demi glaze & chicken with cornstarch
Plate 2 tenderloin medallions & 3 oz. glaze on plate Garnish with apple slices
12 pp.

-Executive chef Mark Klukken