Sunday, January 27, 2008

Sauteed Pork Medallions with Apples, Cream, and Sage

1 recipe Sauteed Pork Medallions
1 tablespoon unsalted butter
1 Granny Smith or other firm apple, peeled, cored and cut into 12 slices
1/2 medium onion, sliced thinly (about 1/2 cup)
1/3 cup apple cider
3 tablespoons applejack or brandy
1/2 cup of chicken stock or low sodium canned broth
2 tablespoons minced fresh sage leaves
1/4 cup heavy cream
Salt and ground black pepper

1 pork tenderloin (about one pound), silver skin removed, cut into 1-inch slices, each pounded to 1/4 inch thick with flat side of chef's knife blade.
2 tablespoons olive oil.

1. Prepare pork as directed (recipe follows) and transfer to plate.

2. Melt butter in pan which pork was cooked over med-high heat, swirling to distribute. Add apples and onions, saute until apples 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 glaze, about 2-1/2 minutes. Increase heat to high; add stock or broth, sage, and any accumulated pork juices; boil until liquid reached 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 over sauce, serving immediately.

Sauteed Pork Tenderloin Medallions:

1 teaspoons salt
1/2 teaspoon ground black pepper
1 pork tenderloin (about one pound), silver skinned removed, cut into 1-inch slices, each pounded to 1/4 inch think with flat side of chef's knife blade
2 tablespoons olive oil.

Sprinkle salt and pepper over both sides of pork slices. Heat oil until simmering 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 over-crowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with thongs to avoiding scraping off the sear; sear until meat is mostly opaque at sides, firm to touch, and well browned, about 80 seconds. Transfer pork to plate; continue with pan sauce recipe using drippings in pan. 3 Servings

2 comments:

Kim said...

This sounds out of this world delicious. Great pick for this week's theme.

Kim said...

This sounds out of this world delicious. Great pick for this week's theme.