Pork Medallions with Double-Apple Sauce

Pork Medallions with Double-Apple Sauce Recipe
Lee Harrelson
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.

Yield:

4 servings (serving size: 2 pork medallions, 4 apple wedges, and about 1/4 cup sauce)

Recipe from

Cooking Light

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 259
Caloriesfromfat 26 %
Fat 7.5 g
Satfat 3.5 g
Monofat 2.8 g
Polyfat 0.6 g
Protein 25.2 g
Carbohydrate 22.9 g
Fiber 1.4 g
Cholesterol 85 mg
Iron 1.5 mg
Sodium 360 mg
Calcium 45 mg

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)

Preparation

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.

January 2007
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