French Pork Medallions and Caramelized Apples
Pork medallions with caramelized apples is a delicious and flavorful fall dish.
- Serves: 4 persons
- 1pound pork tenderloin (fat trimmed, outdoor reared where possible)
- 2tablespoons apple cider vinegar
- ¾teaspoon rubbed sage (substitute dried thyme or rosemary)
- ½teaspoon salt
- ¼teaspoon ground black pepper
- 1tablespoon butter
- 1tablespoon light olive oil
- 1large onion (cut into medium strips)
- 2apples (peeled, cored, cut into wedges)
- Scant pinch of ground cloves
Step 1Slice the pork crosswise into 4 medallions.
Step 2Place the pork medallions in a small glass dish and pour the apple cider vinegar over the meat.
Step 3Allow the pork to marinate in the vinegar for 10 minutes, turning the meat over halfway through the marinating time.
Step 4Pat the pork dry on both sides with kitchen paper and sprinkle all the surfaces with the sage, salt, and black pepper.
Step 5Heat the butter and oil together in a large skillet set over high heat.
Step 6Add the medallions to the pan and allow them to cook, without moving them at all, for four minutes.
Step 7Carefully flip them over and allow them to cook, without moving them, for an additional 4 minutes.
Step 8Check the pork medallions for doneness and continue cooking them for an additional 1 to 2 minutes if they appear too pink in the center.
Step 9Remove the cooked pork medallions to a plate and cover them loosely with foil to keep them warm.
Step 10Add the onions to the skillet and reduce the heat to medium.
Step 11Cook the onions, stirring frequently, for five minutes, until they begin to brown.
Step 12Add 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.
Step 13Arrange the onions and apples on serving plates.
Step 14Slice the pork, if desired, or serve whole.
Step 15Arrange the pork over the caramelized onions and apples and serve immediately.