What’s Cooking

3 Vegetable Galett & Pork Tenderloin

Several Southern Oregon high schools have top-notch cooking classes, including Grants Pass high school. In fact, those students recently won awards for their cooking skills. One of those award-winning recipes is “what’s cooking” in this segment, presented by Student Chef Gabe Hennings.

1 oz olive oil
2×6 oz pork tenderloin
Salt & pepper to taste
2 oz Shallots (chopped)
1 cup Swanson Beef Broth
¼ cup Balsamic Vinegar
¼ pure maple syrup
1 tablespoon
2 oz Rogue Blue Cheese
1/3 Granny Smith Apple
1 lemon juice from one lemon


1. Remove the silver skin from the pork and salt & pepper
2. Heat 2 tablespoons of olive oil in a medium pan
3. Place pork in pan and brown evenly
4. Partially cover and cook 10-15 minutes until medium
5. Chop shallots and parsley
6. Remove pork from pan and add remaining oil
7. Add shallots, cook until translucent
8. Add broth, balsamic vinegar, and syrup. Reduce to desired thickness. Season to taste.
9. Poach batonnet apple lemon juice
10. Slice blue cheese