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Pork Medallions with Apple Cream Sauce: Rich and Redolent

User Rating 5 Star Rating (4 Reviews)

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Pork Medallions with Apple Cream Sauce
flickr4jazz/Flickr/CC BY 2.0
I must confess that pork is my favorite meat, I love its rich dense flavor and firm texture. And the right cut, properly cooked is as tender as good steak. Pork also has an affinity for sweet flavors and fruit in particular. In this recipe medallions of pork tenderloin are quickly sautéed. Then a pan sauce is made combining apples, cream, and Calvados, a French apple brandy. This is easy enough for a weeknight meal, but worth saving for a special occasion. I like this dish with steamed, buttered cabbage. (Large image) Serves 2.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • 3/4 lb. pork tenderloin, cut into 3/4" thick medallions (filets)
  • 1 Tbsp. vegetable oil
  • 2 Tbsp. Calvados (or any apple brandy)
  • 1/4 cup chicken stock
  • 1/4 cup heavy cream
  • 1/2 Tbsp. fresh sage, finely chopped
  • 1/2 tsp. fresh rosemary, finely chopped
  • 1 shallots, finely chopped
  • 1 apple, peeled and sliced thin
  • 2 Tbsp. unsalted butter
  • Salt and pepper to taste

Preparation:

1) Heat oven to 200F.

2) Season pork medallions generously with salt and pepper.

3) Heat oil in a medium skillet (not non-stick) over medium heat. Add pork and cook on each side until browned, about three minutes per side. Place medallions on a plate in the oven.

4) Melt butter in skillet. Add shallots, apples, sage, and rosemary and sautee until browned. Add Calvados and chicken stock and deglaze pan. Reduce liquid by 1/3.

5) Add cream and reduce to desired consistency. Divide pork between plates and spoon apples and sauce over the top.

Note: Here's a tutorial on making pan sauces.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Fantastic!, Member MereG

I served this for a dinner party and it was well received! Everyone loved it. Would use a harder apple the next time so the apples would hold their shape. I liked that I could cook the medallions in advance and the sauce was easy enough to pull together after my guests had arrived. I served it with Parmesan Potatos with Rosemary and roasted asparagus. Will definitely make this again.

8 out of 8 people found this helpful.

See all 4 reviews

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