Pork Medallions with Double-Apple Sauce

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

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • 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

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

  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.
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