Chop 2 of the apples into \u00bc inch thick pieces.<\/p>\n
Chop the sage finely.<\/p>\n
Season the tenderloins with 2 tablespoons salt and 1 tablespoon pepper.<\/p>\n
In a large skillet, heat the oil. Add the medallions and saut\u00e9 them over high heat for 2 minutes a side to brown them. Lower the heat and continue to cook slowly for about 5 minutes or until just cooked through. Remove from the pan and let them rest on a tray lined with a paper towel.<\/p>\n
Using the same pan add 1 tablespoon of butter and melt. Add the apples and cook until soft. Then add the honey and continue to cook for 1 minute.<\/p>\n
Carefully add the\u00a0Curieux and cook for 3-5 minutes or until it has reduced by half and thickened.<\/p>\n
Add the fresh sage and remaining butter. Season to taste with salt and pepper.<\/p>\n
Heat 1 cup EVOO in a small saut\u00e9 pan to 350\u00b0F. Drop 12 sage leaves into oil one at a time for 20 seconds each and remove immediately. Place on paper towels and reserve.<\/p>\n
To serve place the medallion in the middle of the plate and pour the sauce around the medallion. Garnish the top of each medallion with fried sage leaves.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Each year, Allagash Brewing Co. holds a cooking contest at the Institute for Culinary Education in New York as a way to further the awareness of both pairing and cooking fine foods with beers like Allagash. This recipe for pork tenderloin with a reduction of apples, sage, and Allagash Curieux, comes to us by way of ICE student Jonathan Adler, winner of 2009 contest.<\/p>\n","protected":false},"author":2634,"featured_media":73420,"template":"","meta":{"_acf_changed":false,"sticky_collection":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","inline_featured_image":false},"tags":[],"recipe_type":[539],"recipe_difficulty":[540],"recipe_seasonality":[],"recipe_beer_style":[541],"class_list":["post-3537","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","recipe_type-entree","recipe_difficulty-moderate","recipe_beer_style-abbey-tripel"],"acf":[],"yoast_head":"\n