Ingredients
- PORK
- 2 lb. pork tenderloin, cut into 12 (2" thick)( slices
- 1/2 tea. salt
- pepper
- 1 Tbsp. vegetable oil
- APPLES
- 2 Tbsp. butter
- 3 Granny Smith apples, unpeeled and thickly sliced
- 2 medium shallots, thinly sliced (about /2 cup)
- Tbsp. finely chopped fresh rosemary
- 1 1/2 tea., sugar
- 1/4 tea. salt
- SAUCE
- 1 cup apple cider
- 1/2 cup chicken broth
- 1 tea. finely chopped fresh rosemary
- 1/2 cup heavy cream
- 1 tea. salt
- pepper
Preparation
Step 1
PORK: place medallions between sheets of plastic wrap, Using a meat mallet flatten each opiece to n even thickness of about 1/4". Remove plastic wrap and season both sides with salt and pepper.
Heat a 12" saute pan or skillet over high heat. Add vegetable ol. When oil starts to smoke, place half the meat into pan and saute on both sides until browned and thoroughly cooked. Transfer to a plate and keep warm, Repeat with remaining meat.
APPLES: reheat pan over high heat. Add butter., When hot, add apples, shallots, rosemary, sugar and salt., Saute until apples are golden brown and tender, about 8 minutes, shaking pan oocasionally. Remove from pan and set aside.
SAUCE: add cider, broth and rosemary to pan. Cook, whisking to scrape up any browned bitsm, over high heat, about 5 minutes. Add heavy cream, reuce heat to medium and simmer until mixture thickens to sauce consistency, 5-10 minutes. Add salt and pepper.
Return apples nd pork to the pan. Simmer several minutes.