Pork Medallions with Double-Apple Sauce

Cooking Light.

Pork Medallions with Double-Apple Sauce
Pork Medallions with Double-Apple Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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)

Directions

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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