Sautéed Medallions of Pork with Apple Gravy

By carvalhohm

Ingredients

• 1 two to three pound pork tenderloin
• 2 tablespoons vegetable oil
• salt and pepper
• 2 to 3 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup apple cider or apple juice

Preparation

Step 1

Cut the tenderloin into 1/2-inch slices.

Pour the vegetable oil into a large skillet. Salt and pepper the pork medallions. Sauté the medallions over medium-high heat until done, about two or three minutes on each side. Set them on a platter and keep them warm until ready to serve.

Scrape loose the drippings in the bottom of the pan. You should have some fatty liquid in the pan.

Whisk in the flour and cook for one minute to make thick a slurry.

Whisk in the broth and cider. Cook until the gravy bubbles and the starch gelatinizes and thickens.