Pork Medallions with Apples~

Adapted from Bon Appetit


5 tablespoons butter, divided

4 Golden Delicious apples, peeled, cored, and sliced into 1/3 inch slices

1 teaspoon sugar

1 1/2 pounds pork tenderloin, cut into 1 inch slices, then pounded to 1/4 inch thickness

2 tablespoons chopped shallots

1 tablespoon chopped fresh thyme

1/4 cup Calvados or other apple brandy

1 cup heavy cream

1/4 cup apple cider


Melt 2 tablespoons of butter in a large skillet.  Add the apples and sugar and cook over medium high heat till golden brown, about 5 minutes.  Remove from pan.

Melt 2 more tablespoons of butter in skillet.  Season pork with salt and pepper and saute over medium high heat, till cooked through, about 2 minutes per side.  Remove from pan and cover with foil to keep warm.


Add last tablespoon of butter to skillet.  Cook shallots over medium heat til soft, about 2 minutes.  Add thyme, then Calvados.  Scrape up browned bits and allow Calvados to reduce to a glaze.  Stir in cream and cider and cook till thickened, about 3 minutes.  Season with salt and pepper if desired.


Reheat apples.  Arrange pork on plate, garnish with apples, and top with cream sauce. 


Serves 4.


Comments