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Pork Medallions with Double-Apple Sauce

Lee Harrelson
Prep time 30 mins
Yield 4 servings (serving size: 2 pork medallions, 4 apple wedges, and about 1/4 cup sauce)
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.

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.