4 servings (serving size: 2 pork medallions, 4 apple wedges, and about 1/4 cup sauce)
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
1/2 cup half-and-half
1/2 teaspoon dried rosemary, crushed
Chopped fresh parsley (optional)
How to Make It
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.
I made this the other night and we all loved it! We had my husband's parents over and they thought it was great! I used heavy cream because I didn't have half and half and I had one Granny Smith apple and one Pink Lady apple. I made glazed carrots and sugar snap peas for the sides. I would definately make this again!
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