Sauted Pork Medallions With Apples And Sage-cream Sauce
From dond 16 years ago
- 20 minutes to make
- Serves 4
This dish requires your full attention and more than a few ingredients, but it's relatively easy to prepare. It's important to cook the pork tenderloin medallions evenly; to promote even cooking, cut your slices to a uniform thickness. Read more 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. It's also essential that you spend the time to remove the silver skin from the pork in order to keep it from coming out chewy or curling up during cooking. If you have a good, sharp boning knife, use it. See less
Ingredients
- 1 teaspoon table salt shopping list
- ½ teaspoon ground black pepper shopping list
- 1 pork tenderloin (about 1 pound), silver skin removed, cut into 1-inch slices, each pounded to ¾ 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 other firm apple, peeled, cored, and cut into 12 slices shopping list
- ½ medium onion , sliced thin (about ½ cup) shopping list
- ⅓ cup apple cider shopping list
- 3 tablespoons applejack or brandy shopping list
- ½ cup chicken stock shopping list
- 2 tablespoons minced fresh sage leaves shopping list
- ¼ cup heavy cream shopping list
- salt and ground black pepper shopping list
How to make it
- 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 a minute (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 a minute.
- Transfer pork to plate.
- 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 2½ minutes.
- Increase heat to high; add stock, 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.
- 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.
People Who Like This Dish 4
- mystic_river1 Bradenton, Florida
- notyourmomma South St. Petersburg, FL
- divaliscious Dutchess County, NY
- dandelion Ashland, NE
- krumkake Chicago Suburbs, IL
- dond Rockville, MD
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The Rating
Reviewed by 4 people-
Absolutely love sage and pork, great instructions, wonderful dish. Thanks!
notyourmomma
in South St. Petersburg loved it
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Apples really go great with pork - your recipe is well described and sounds delightful! Definitely saving to try...I just got to get me some applejack or apple brandy - thank you for posting for us pork lovers - and the added sage I know also helps...more
divaliscious
in Dutchess County loved it
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Alexander you can get apple jack or Calvados at Spirit World on Pacific. :)
dandelion
in Ashland loved it
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