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!
Pork Medallions with Double-Apple 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.
More From Cooking Light
- Calories: 259
- Calories from fat: 26%
- Fat: 7.5g
- Saturated fat: 3.5g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 0.6g
- Protein: 25.2g
- Carbohydrate: 22.9g
- Fiber: 1.4g
- Cholesterol: 85mg
- Iron: 1.5mg
- Sodium: 360mg
- Calcium: 45mg
- 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)
- 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.
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