Sauteed Pork Tenderloin Medallions with Apples and Sage Cream Pan Sauce
Lean Pork Tenderloin is sliced and cut into thin medallions to saute' quickly. Apple, fresh sage leaves and onions are cooked in the pan drippings, along with brandy and chicken stock. Heavy cream gives a silky texture to this delicious sauce. This recipe looks fancy, but it's ready in no time at all.
Servings 4
Calories 348kcal
Equipment
- 1 10" skillet
- tongs
- meat pounder
- splatter screen to prevent splattering
Ingredients
- 1 teaspoon table salt
- ½ teaspoon ground black pepper
- 1 pound pork tenderloin silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch with flat side of chef's knife blade or meat pounder
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 Granny Smith apple (or other firm apple) peeled, cored, and cut into 12 slices
- ½ medium onion sliced thin (about 1/2 cup)
- ⅓ cup apple cider
- 3 tablespoons brandy or applejack
- ½ cup chicken stock or low-salt canned broth
- 2 tablespoons minced fresh sage leaves
- ¼ cup heavy cream
Instructions
- To promote even cooking, cut your slices to a uniform thickness. If it helps, lay a ruler in front of the loin and slice at the one-inch marks. If you’ve got one, cover the pan with a splatter screen to prevent splattering.
- Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.
- Melt butter in pan in which pork was cooked over medium-high heat, swirling to distribute. Add apple and onion; sauté until apple starts to brown, about 4 minutes. Add cider and applejack or brandy; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high; add stock or broth, sage, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes. Add cream; boil until reduced by half, about 2 minutes.
- Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.
Notes
Recipe source: Cook's Illustrated September/October 1997
Nutrition
Calories: 348kcal | Carbohydrates: 11g | Protein: 25g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 656mg | Potassium: 591mg | Fiber: 2g | Sugar: 8g | Vitamin A: 335IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg