I'm not a big fan of pork, but this recipe is unbeatable! It's a wonderful blend of flavors and it's oh so tender. It's the perfect dish to ring in the fall with. It's goes great with a baked sweet potato or any fall squash.
Cider-Braised Pork Medallions
Photo: Kana Okada; Styling: Lynn Miller
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Amount per serving
- Calories: 338
- Fat: 18g
- Saturated fat: 6g
- Protein: 31g
- Carbohydrate: 12g
- Fiber: 0.0g
- Cholesterol: 107mg
- Sodium: 467mg
- 1 pork tenderloin (about 1 1/4 lb.)
- 1/4 cup all-purpose flour
- Salt and pepper
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 3/4 cup low-sodium chicken broth
- 3/4 cup apple cider
- 1. Cut tenderloin into 8 1 1/4-inch-thick medallions. In a small bowl, combine flour, 1/2 tsp. salt and 1/4 tsp. pepper. Dredge medallions in flour mixture and shake off any excess.
- 2. In a large skillet over medium-high heat, warm butter and oil until butter melts. Cook medallions, in batches if necessary, until lightly browned, about 4 minutes per side. Remove to a platter and cover loosely with foil to keep warm.
- 3. Pour off any fat remaining in skillet. Return skillet to heat and pour in broth and cider. Increase heat to high and bring to a boil. Boil rapidly, stirring with a wooden spoon to pick up browned bits on bottom of skillet, until liquid is reduced by half, about 5 minutes.
- 4. Return medallions to skillet, reduce heat to medium and cook, turning, until sauce is syrupy and medallions are cooked through, about 5 minutes.
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