Pork Medallions with Double-Apple Sauce

By VegasBartender

Half-and-half finishes the sauce of tart green Granny Smith apples and sweet cider, richly mellowing the flavors. If serving wine, chardonnay is a good match for this menu. You can substitute broccoli for the Broccolini, if desired.

Cooking Light

JANUARY 2007

Ingredients

• 1 cup apple cider
• 2 large Granny Smith apples, peeled and each cut into 8 wedges (about 14 ounces)
• 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 8 (1/2-inch-thick) slices
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 1/2 cup half-and-half
• 1/2 teaspoon dried rosemary, crushed
• Chopped fresh parsley (optional)

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from myrecipes.com

Preparation

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 parsley, if desired. Serve immediately.