SAUTEED PORK TENDERLOIN MEDALLIONS WITH APPLES AND SAGE CREAM PAN SAUCEFrom choclytcandy 6 years ago
- 1 teaspoon table salt shopping list
- 1/2 teaspoon ground black pepper shopping list
- 1 pork tenderloin (about 1 pound), silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch with flat side of chef's knife blade shopping list
- 2 tablespoons olive oil shopping list
- 1 tablespoon unsalted butter shopping list
- 1 Granny Smith apple or orther firm apple, peeled, cored, and cut into 12 slices shopping list
- 1/2 medium onion , sliced thin (about 1/2 cup) shopping list
- 1/3 cup apple cider shopping list
- 3 tablespoons applejack or brandy shopping list
- 1/2 cup chicken stock or low-salt canned broth shopping list
- 2 tablespoons minced fresh sage leaves shopping list
- 1/4 cup heavy cream shopping list
How to make it
- To promote even cooking, cut your slices to a uniform thickness. If it helps, lay a ruler in front of the loin and slice at the one-inch marks. If you’ve got one, cover the pan with a splatter screen to prevent splattering.
- 1. Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.
- 2. Melt butter in pan in which pork was cooked over medium-high heat, swirling to distribute. Add apple and onion; sauté until apple starts to brown, about 4 minutes. Add cider and applejack or brandy; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high; add stock or broth, sage, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes. Add cream; boil until reduced by half, about 2 minutes.
- 3. Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.
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