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Nutritional Guidelines (per serving) | |
---|---|
625 | Calories |
39g | Fat |
19g | Carbs |
50g | Protein |
Nutrition Facts | |
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Servings: 2 | |
Amount per serving | |
Calories | 625 |
% Daily Value* | |
Total Fat 39g | 50% |
Saturated Fat 18g | 89% |
Cholesterol 206mg | 69% |
Sodium 324mg | 14% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 3g | 12% |
Protein 50g | |
Calcium 56mg | 4% |
*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. |
We must confess that pork is one of our favorite meats. We love its rich dense flavor and firm texture. And the right cut, properly cooked, is as tender as a 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. We like this dish with steamed, buttered cabbage.
Ingredients
- 3/4 lbs.​ 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
- 1Â shallot, finely chopped
- 1 apple, peeled and sliced thin
- 2 tbsp. unsalted butter
Steps to Make It
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Heat oven to 200 F.
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Season pork medallions generously with salt and pepper.
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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.
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Melt butter in skillet. Add shallots, apples, sage, and rosemary and saute until browned. Add Calvados and chicken stock and deglaze the pan. Reduce liquid by 1/3.
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Add cream and reduce to desired consistency. Divide pork between plates and spoon apples and sauce over the top.
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