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
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.
