PORK CUTLETS - SAGE-SEARED WITH APPLES

By porklion

PORK CUTLETS - SAGE-SEARED WITH APPLES

Yields: 6 Servings

Preparation Time: 30 min
Cooking Time: 20 min

Ingredients

• 2 medium Fuji apples, cored, quartered, cut into 1/8-inch matchstick-size strips
• 1 cup apple cider
• 2 tbsp apple cider vinegar
• 2 1lb pork tenderloins
• 4 tbsp canola oil, divided
• 24 whole fresh sage leaves, divided
• 1/2 cup (1 stick) butter, cut into 8 pieces

Preparation

Step 1

1. Toss apples in bowl with cider and vinegar.

2. Cut each tenderloin crosswise into 6 pieces. Pound to 1/3 inch thick, sprinkle with salt and pepper.

3. Heat 2 tbsp oil in heavy skillet over medium-high heat.

4. Lay 6 sage leaves in the bottom of skillet.

5. Place 1 pork medallion on each sage leaf, pressing down lightly with back of spatula.

6. Teduce heat to medium; cook until underside of pork is golden, about 3 minutes.

7. Place 1 sag leaf on top of each medallion and carefully turn each piece to keep sage in place.

8. Cook until pork is just cooked through, about 2 minutes longer.

9. Carefully transfer pork to plate.

10. Add apple mixture to skillet.

11. Cook until liquid is reduced by about half and apples are almost tender, about 5 minutes.

12. Return pork to skillet along with any accumulated juices; cook until heated through, about 2 minutes.

13. Using slotted spoon, transfer pork and apples to serving platter.

14. Add butter to pan juices; stir just until melted.

15. Season sauce with salt and pepper, pour over pork and serve.