Grilled Pork Loin Medallions with Roasted Pears and Apple Cider Gastrique

Apple Cider Gastrique

10 granny smith apples, juiced

4 shallot, chopped

1 bottle white wine

1/2 cup white balsamic vinegar

1/2 cup apple cider vinegar

1 tablespoon black peppercorns

2 bay leaves

1 cup sugar

1 cup water

1 tablespoon fresh thyme

3 quarts brown chicken stock

1. In stainless sauce pan reduce water and sugar until caramelized. Remove from stove and add vinegar.
2. Place back on stove and add white wine, reduce by half.
3. Add apple juice, chicken stock, peppercorns, herbs and reduce by one third.
4. Thicken slightly with cornstarch slurry. Strain and season to taste.

Pork Marinade

garlic, chopped

rosemary, chopped

thyme, chopped

olive oil

Mix together and marinate pork tenderlions over night.

Roasted Pears

pears, cut into slivers and cored

simple syrup

salt and pepper, to taste

thyme, chopped

Line baking sheet with silpat. Toss pears with simple syrup and thyme. Sprinkle with salt and pepper. Cook until pears are soft. 

Apples can also be done this way.