French Pork Medallions and Caramelized Apples

Instructions

1. Step 1

   Slice the pork crosswise into 4 medallions.

2. Step 2

   Place the pork medallions in a small glass dish and pour the apple cider vinegar over the meat.

3. Step 3

   Allow the pork to marinate in the vinegar for 10 minutes, turning the meat over halfway through the marinating time.

4. Step 4

   Pat the pork dry on both sides with kitchen paper and sprinkle all the surfaces with the sage, salt, and black pepper.

5. Step 5

   Heat the butter and oil together in a large skillet set over high heat.

6. Step 6

   Add the medallions to the pan and allow them to cook, without moving them at all, for four minutes.

7. Step 7

   Carefully flip them over and allow them to cook, without moving them, for an additional 4 minutes.

8. Step 8

   Check the pork medallions for doneness and continue cooking them for an additional 1 to 2 minutes if they appear too pink in the center.

9. Step 9

   Remove the cooked pork medallions to a plate and cover them loosely with foil to keep them warm.

10. Step 10

    Add the onions to the skillet and reduce the heat to medium.

11. Step 11

    Cook the onions, stirring frequently, for five minutes, until they begin to brown.

12. Step 12

    Add the apples and cloves to the skillet and continue cooking the mixture, stirring occasionally, for an additional five minutes until the apples have just turned tender but not falling apart. 

13. Step 13

    Arrange the onions and apples on serving plates.

14. Step 14

    Slice the pork, if desired, or serve whole.

15. Step 15

    Arrange the pork over the caramelized onions and apples and serve immediately.