Pork Tenderloin


 The apple salted caramel brioche was a bestseller at Picholine. It was a cross between a baba au rhum and a caramel filled Twinkie. We served it with diced apples, half of which were caramelized and deglazed with cognac and the other were left uncooked. In this recipe I substituted balsamic vinegar for the cognac and served it with roasted pork tenderloin and some tenderstem broccoli roasted with oil and adobo.

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