tart apples | thebrookcook

I rarely get a chance to watch “The Chew”- thankfully for everyone I caught this episode while obsessively cleaning my house before my in-laws came to visit! 🙂 Mario Batali made this delicious dish before my very eyes and I knew it would be perfect to serve to our guests. It had a wonderful combination of flavors: the spicy wild arugula, almond-crusted pork, and bourbon-flambed tart apples. I adapted the recipe by adding extra garlic and arugula (tons!) and by substituting bourbon for brandy. Perfect for a special dinner. Delicious!!

I know that I’m super late… but I am going to share this special dish with my blog friends at The Novice Gardener this week for Fiesta Friday #34– Happy Fiesta Friday-Saturday!?!? Enjoy!

1 1/2 to 2 pounds pork tenderloin, 2 tenderloins, cut into medallions and pounded thin
1 1/2 cups almond flour
coarse salt
freshly ground black pepper
extra-virgin olive oil
4 garlic cloves, sliced
3 tart apples, peeled & thinly sliced (I used 2 Granny Smith’s and 1 Pink Lady)
freshly grated nutmeg
2 ounces brandy or bourbon
4-8 cups arugula, chopped if leaves are large (I used wild baby arugula)

Season the pork with salt. Place the almond flour in a shallow dish and season with salt and pepper.
Dredge the pork in the almond flour, allowing excess to fall off.
Heat a large pan with 1/4 inch of Olive Oil over medium-low. Place a few coated pieces of pork into the hot oil and cook until golden, then flip and cook until golden on both sides, about 2-3 minutes per side.
Meanwhile, heat a second skillet over medium-high with a few tablespoons of oil. Add the garlic and cook until light golden, and then add the apples. Season with a pinch of salt and freshly grated nutmeg.
Once the apples take on a bit of color, pour in the brandy or bourbon and carefully ignite with a match or long-stick lighter. Cook until the flames subside.
Serve the scallopini over the arugula topped with the apples, with a drizzle of olive oil, if desired.