Recipe

Sauted Pork Medallions With Apples And Sage-cream Sauce Recipe

	Dond / All my dishes 2 years, 1 month ago 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. If it helps, l... More Prep:20m Cook:20m Servings:4	Dond
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Ingredients

1 teaspoon table salt

½ teaspoon ground black pepper

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

2 tablespoons olive oil

1 tablespoon unsalted butter

1 Granny Smith apple or other firm apple, peeled, cored, and cut into 12 slices

½ medium onion , sliced thin (about ½ cup)

⅓ cup apple cider

3 tablespoons applejack or brandy

½ cup chicken stock

2 tablespoons minced fresh sage leaves

¼ cup heavy cream

salt and ground black pepper

Directions

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.

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Comments

dond 2 years, 1 month ago said:
I know there's a misspelled word in the name of the recipe. I have tried four times to correct the misspelling, but so far have had no success.

krumkake 2 years, 1 month ago said:
I think this is a recipe I could use my Calvados in place of the brandy or applejack - this sounds very flavorful!

alexander_kassal 2 years, 1 month ago said:
Where can one buy applejack these days?
If you know a bathtub recipe for it please post it!

dond 2 years, 1 month ago said:
If you can't find applejack at your local liquor store (I assume they have local liquor stores in Omaha -- it's been well over 40 years since I was last there); otherwise, apple brandy or just plain brandy will work fine. Calvados works as well.

kukla 2 years, 1 month ago said:
Another one that sounds divine....Thanks!

dandelion 2 years, 1 month ago said:
Alexander you can get apple jack or Calvados at Spirit World on Pacific. :)

dandelion 2 years, 1 month ago said:
I tried this one today for dinner. It really has a lot of flavor. The meat was very tender.

notyourmomma 1 year, 11 months ago said:
Absolutely love sage and pork, great instructions, wonderful dish. Thanks!

neena51 1 year, 7 months ago said:
This sounds delicious!

divaliscious 1 year, 7 months ago said:
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 really create a complex tasty dish! Well done!

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