Ingredients

How to make it

  • Marinade the Pork: -----------
  • Whisk together all the ingredients (apple cider, chicken stock, mustard, cloves, garlic) for the marinade.
  • Add the pork, making sure that it is well covered with the marinade.
  • Cover and refrigerate for 2 hours
  • Remove the pork from the marinade and strain and reserve the liquid.
  • Boil a medium pot of water, drop in the shallots, and cook for about 5 minutes.
  • Immediately transfer them to a bowl of ice water to stop the cooking. Peel them.
  • Melt 2 Tbsp of butter in a large sauté pan/skillet over medium heat and add the mushrooms and shallots.
  • Sweat the shallots until they are translucent, about 5 minutes. Remove from the pan.
  • Add the applejack and reserved marinade to the pan and bring to a light simmer; continue cooking until the liquid has reduced by one third.
  • While the liquid is reducing, heat the olive oil in another large sauté pan.
  • Pat the pork dry with paper towels and sauté over medium heat for about 3 minutes on each side, or until thoroughly cooked and opaque.
  • When the marinade and applejack mixture has reduced to a saucelike consistency, blend in the remaining 6 tablespoons butter.
  • To serve, arrange some of the mushrooms and shallots, with 3 pork medallions on each plate.
  • Spoon some of the sauce over the pork.
  • Garnish with a rosemary sprig.

People Who Like This Dish 3
Reviews & Comments 2

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    " It was excellent "
    lunasea ate it and said...
    Oh yeah - and with applejack brandy....wow. I'm going to love this, darlin'...thanks!
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  • mpierce 9 years ago
    Hey I have to give this one a try. Love the touch with the applejack brandy.
    -Mark
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