Recipe courtesy Executive Chef Christopher Ennew, St. Anne’s Spa.To minimize the amount of oil he uses, Chef Christopher Ennew uses a spray bottle for adding oil to a pan. Two sprays of oil equals about ½ teaspoon of oil.
Trim tenderloin or alternatively have your butcher do this for you. Crush dried mushrooms in a food processor. Roll tenderloin in dried mushrooms. Wrap in saran wrap and place in fridge to chill for 2 hours.
Preheat oven to 350 degrees F.
Heat 1/2 tsp. oil in large sauté pan with oven proof handles. Sear veal on all sides in hot pan, about 5 to 7 minutes. Transfer veal in sauté pan to oven and roast for 10 to 12 minutes. Let pork tenderloin rest covered with foil before slicing, about 5 to 10 minutes.
While meat is cooking, reduce veal stock on stove by half in a saucepan. (The wider the pan, the faster it will reduce).
In a small saucepan, heat 1/2 tsp. oil. Add ¼ of the minced shallots. Season with salt and pepper. Deglaze pan with calvados. Add reduced veal stock. Simmer, and reduce by half.
Heat a small pan with 1/2 tsp. oil over medium high heat. Add ¼ of the minced shallots in pan. Season with salt and pepper. Cook shallots until soft, about 1 minute. Add carrots, ginger and orange juice to pan. Bring to a boil and then reduce heat to medium and let simmer until carrots are tender, about 5 to 7 minutes.
Heat a small pan with 1/2 tsp. oil over medium high heat. Add ¼ of the minced shallots in pan. Season with salt and pepper. Cook shallots until soft, about 1 minute. Add parsnips and maple syrup. Cover and roast in 350 degree F. oven. Roast until tender, about 10 to 15 minutes.
Heat up another small pan with 1/2 tsp. oil. Add remaining ¼ of minced shallots. Season with salt and pepper. Cook shallots until soft, about 1 minute. Add apple, salt, pepper, cranberries, apple juice and nutmeg. Let mixture reduce until apples are tender, about 5 to 7 minutes.
Slice pork tenderloin and serve with the veal stock and calvados reduction, the glazed carrots, the roasted parsnips, and the glazed apple and cranberries. Garnish with fenugreek sprouts and radish sprouts if desired.