|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pork and apples are a classic French combination, many dishes featuring this mix comes from the Normandy area of France where apples feature very strongly in the cooking.
These are savory, a little sweet, and very filling pork medallions with caramelized onions and apples. This easy to make dish isn't enlivened with heavy cream, but with liberal doses of seasonings and fiber-rich onions and apples.
To get the full impact of just how tasty this dish is, use outdoor reared, free range pork where possible. The meat has far more flavor and will be more tender when cooked with very little shrinkage.
- 1 pound pork tenderloin (fat trimmed, outdoor reared where possible)
- 2 tablespoons apple cider vinegar
- 3/4 teaspoon rubbed sage (substitute dried thyme or rosemary)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon butter
- 1 tablespoon light olive oil
- 1 large onion (cut into medium strips)
- 2 apples (peeled, cored, cut into wedges)
- Scant pinch of ground cloves
Slice the pork crosswise into four medallions.
Place the pork medallions in a small glass dish and pour the apple cider vinegar over the meat.
Allow the pork to marinate in the vinegar for 10 minutes, turning the meat over halfway through the marinating time.
Pat the pork dry on both sides with kitchen paper and sprinkle all the surfaces with the sage, salt, and black pepper.
Heat the butter and oil together in a large skillet set over high heat.
Add the medallions to the pan and allow them to cook, without moving them at all, for four minutes.
Carefully flip them over and allow them to cook, without moving them, for an additional four minutes.
Check the pork medallions for doneness and continue cooking them for an additional one to two minutes if they appear too pink in the center.
Remove the cooked pork medallions to a plate and cover them loosely with foil to keep them warm.
Add the onions to the skillet and reduce the heat to medium.
Cook the onions, stirring frequently, for five minutes, until they begin to brown.
Add the apples and cloves to the skillet and continue cooking the mixture, stirring occasionally, for an additional five minutes until the apples have just turned tender but not falling apart.
Arrange the onions and apples on serving plates.
Slice the pork, if desired, or serve whole.
Arrange the pork over the caramelized onions and apples and serve immediately.