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Pork Medallions with Double-Apple Sauce


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  • 1 cup apple cider
  • 2 large Granny Smith apples, peeled & each cut into 8 wedges
  • 1 (1 lb) pork tenderloin, trimmed and cut crosswise into 8 (1/2" thick) slices
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Cooking spray
  • 1/2 cup half-and-half
  • 1/2 tsp dried rosemary, crushed
  • Chopped fresh parsley (optional)


Servings 4


Step 1

Pour cider into a large nonstick skillet; bring to a boil. Add apples. Reduce heat, and simmer 5 minutes or until apples are barely tender. Remove apples from pan with a slotted spoon, and place apples in a medium bowl. Cook cider until reduced to 1/2 cup (about 3 minutes). Pour reduced cider over apples; set aside.

Sprinkle pork evenly with salt and pepper. Wipe pan clean with a damp paper towel. Heat pan over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until browned. Remove from heat. Add the apple mixture, half-and-half, and rosemary. Garnish with fresh rosemary, if desired.


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